Berry Pancakes

Prep Time
Cook Time
Ready In

Recipe: #32172

May 21, 2019

Categories: Breakfast, Pancakes

"Classic breakfast treat."

Original is 4 servings


  • Serving Size: 1 (144.7 g)
  • Calories 211.5
  • Total Fat - 6.5 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 66.5 mg
  • Sodium - 161 mg
  • Total Carbohydrate - 33 g
  • Dietary Fiber - 1.4 g
  • Sugars - 19.3 g
  • Protein - 5.6 g
  • Calcium - 84.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 350 degrees F

Step 2

In a bowl, toss the berries with 2 tablespoons sugar. Set aside.

Step 3

Melt the butter in a heavy 10 - inch nonstick ovenproof skillet.

Step 4

In a large bowl combine the egg, milk, vanilla extract, flour, salt, ground cinnamon and 2 tablespoons sugar.

Step 5

Once the batter is completely smooth, pour into your skillet.

Step 6

Bake for about 25 minutes or until the pancake is slightly puffed and set.

Step 7

Remove from oven and sprinkle the pancake with the berries.

Step 8

Gently roll or fold the sides of the pancake over the berries and slide the pancake onto your serving platter.

Step 9

Dust with icing sugar and serve with softly whipped cream or pure maple syrup.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For the best flavor, choose fresh berries in season.
  • It is important to use unsalted butter for this recipe.

  • Substitute almond milk for regular milk - Almond milk is a great alternative to regular milk for those who are lactose intolerant or vegan. It also has a slightly sweeter taste that can enhance the flavor of the pancakes.
  • Substitute coconut sugar for regular sugar - Coconut sugar is a healthier alternative to regular sugar, as it has a lower glycemic index and contains some nutrients. It also has a slightly nuttier taste that can add an interesting depth to the pancakes.

Banana Pancakes Replace the berries with 1 cup of mashed bananas and add 1/4 teaspoon of ground nutmeg to the batter.

Sweet Potato Hash Browns - A delicious and healthy side dish to accompany the Berry Pancakes. Sweet potato hash browns are a great source of complex carbohydrates, and they provide a nice balance to the sweetness of the pancakes. They are also easy to prepare and can be cooked in the same skillet as the pancakes.

: Fruit Salad:

: A light and refreshing fruit salad is the perfect accompaniment to the Berry Pancakes. It provides a nice contrast to the sweetness of the pancakes and adds a healthy dose of vitamins and minerals. Plus, it's easy to prepare and can be served alongside the pancakes and hash browns.


Q: Can I use frozen berries for this recipe?

A: Yes, you can use frozen berries for this recipe. However, make sure to thaw them completely and pat them dry before adding them to the pancake batter.

Q: Can I use any type of milk for this recipe?

A: Yes, you can use any type of milk for this recipe, such as almond milk, soy milk, or coconut milk.

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Fun facts:

The classic breakfast treat of pancakes has a long history that dates back to ancient Greece, where round cakes were made from wheat flour, olive oil, honey and curdled milk.

In 1869, the first pancake mix was invented by a man named William Henry Johnson. His product was called Aunt Jemima's Pancake Mix and it was the first-ever ready-made pancake mix.