Desserts
Strawberry Blueberry Pancakes
Fluffy pancakes with fresh strawberries and blueberries, ready in 30 minutes: a flour, egg and milk batter cooked with fruit inside and topped with more fresh fruit. Makes 8 pancakes.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- American
Ingredients
Dry ingredients
Wet ingredients
Fruit and to serve
Method
Mix the dry ingredients
In a large bowl, whisk together 125 g flour (1 cup), 25 g sugar, 8 g baking powder (2 teaspoons) and 3 g salt (½ teaspoon).
Whisk the wet ingredients
In another bowl, whisk 1 egg with 240 ml milk (1 cup), 28 g melted butter (2 tablespoons) and 5 ml vanilla extract.
Combine the two mixtures
Pour the wet ingredients into the dry and stir with a spatula just until combined; a few small lumps should remain. Let the batter rest for 5 minutes.
Heat the pan
Heat a nonstick skillet over medium heat and brush it with a thin film of butter (about 5 g).
Pour the batter and add the fruit
Pour 60 ml batter (a small ladle) for each pancake. Scatter a little fruit over each one, using 100 g sliced strawberries and 60 g blueberries in total for the 8 pancakes.
Cook and flip
Cook 2–3 minutes, until bubbles appear on the surface and the edges look set. Flip and cook 1–2 minutes more, until golden.
Repeat and keep warm
Repeat with the remaining batter until you have 8 pancakes, buttering the pan again if needed. Keep the cooked pancakes covered with a clean towel.
Serve
Serve the pancakes stacked, 2 per person, topped with the remaining 50 g strawberries and 40 g blueberries and drizzled with maple syrup (about 80 ml in total).
The step photos are illustrative.
Notes
Nutrition facts
2 pancakes with fruit and syrup (1/4 of the recipe)
- Protein
- 7.3 g
- Carbohydrates
- 58 g
- Fat
- 10.4 g
- Sodium
- 552 mg
Estimate per serving; it varies with brands and the amount of syrup added. Baking powder provides most of the sodium.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
These pancakes use a simple batter of flour, egg, milk and melted butter, lightened with baking powder. The strawberries and blueberries are scattered over the batter in the pan, so they cook into the pancake and release their juice and aroma.
They are cooked over medium heat in 60 ml portions of batter and served stacked with more fresh fruit and maple syrup. The recipe makes 8 pancakes, 2 per person, in about 30 minutes.
Frequently asked questions
Can I use frozen strawberries or blueberries?
Yes, straight from the freezer so they release less juice and do not stain the batter. Place them on the batter in the pan and cook 1 minute longer per side.
Why are my pancakes rubbery or flat?
Usually the batter was overmixed or the baking powder is old. Mix only until combined, let the batter rest 5 minutes and check the baking powder is in date.
Can I make them ahead?
Yes. They keep 2 days in the fridge and up to 1 month in the freezer, separated with parchment paper. Reheat in a toaster or skillet until hot and lightly crisp.
