Fresh Berry Buttermilk Pancakes – a delicious recipe with flour, baking powder, baking soda, sugar, salt, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Add berries to batter, and fold in gently. (Raspberries and blackberries tend to break down and produce very wet pancakes.) Transfer to a large measuring cup, and let stand 10 minutes.
2
Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
3
Note: Frozen berries are picked when ripe and hold up wonderfully if you're craving berry pancakes out of season.
532
kcal
Calories
44
g
Fat
29
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon sugar, and more.
Yes, Fresh Berry Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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