Close-up of berry pancakes
45 Minutes or Less - Breakfast - Food - Pancakes

Vanilla Very Berry Pancakes

Last updated on August 6, 2022 by Liza Hawkins

These vanilla very berry pancakes are a simple twist on my standard recipe and loaded with flavor!

When we lived in Maryland, we were lucky to spend a few years on my parents’ homestead with tons of gardens and a variety of berry bushes. It’s around Father’s Day when things really start going crazy in the berry department there, and my mother would often send us home with a big container of fresh raspberries and blackberries.

Most of them get devoured by the handful, like candy. Those that remain are usually teetering on the edge of getting too ripe, the kind of ripe that’ll flirt with moldiness in the next day or two. And we can’t let that happen, can we?

Vanilla Very Berry Pancakes

Stack of berry pancakes

All it takes to make berries and other fruit perfect for baking (or pancake making) is a little mash with a fork and then a few minutes to macerate in some sugar.

This helps to sweeten them up and also break them down.

Berries macerating in a bowl

Once you’re done with the pancake batter, simple fold the macerated berries in and you’re ready to go. Breakfast inspiration!

Pancakes with berries on top.

Bonus? These berry pancakes reheat really well in the microwave if you have leftovers. Just wrap a couple of them in a moist paper towel and nuke on high for twenty to thirty seconds and there you go!

Check out some of my other berry recipes:

Close-up of berry pancakes
Yield: 12

Vanilla Very Berry Pancakes

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These vanilla very berry pancakes are a simple twist on my standard recipe and loaded with flavor!


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg, beaten
  • 3/4 cup whole milk
  • 2 tablespoons canola oil
  • 1/2 cup assorted raspberries and blackberries, mashed


  1. Set a large non-stick pan over medium heat to preheat. Combine the berries, vanilla and 1 tablespoon sugar in a small bowl and set it aside to macerate while you make the batter.
  2. In a large mixing bowl, whisk together the flour, 2 tablespoons sugar, baking powder and salt. Combine the egg, milk and oil in large 2-cup measuring cup, and then pour it into the flour mixture.
  3. Whisk until everything is just combined, then gently fold in the macerated berries and their juices — take care not to stir the batter too much, maybe five or six turns at most.
  4. Ladle 1/4 cup of the batter (per pancake) into the preheated skillet and let them cook for 4 minutes, or until you see bubbles start to appear evenly over the surface. Flip the cakes, and continue cooking for two more minutes.
  5. Remove the pancakes to a plate and cover them with foil while you continue the cooking steps and use up the rest of the batter.


Serve the pancakes hot, and top with extra fresh berries, butter and syrup.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 51mgSodium: 282mgCarbohydrates: 38gFiber: 2gSugar: 13gProtein: 6g

Hi, I'm Liza — a self-proclaimed word-nerd who loves getting lost in whimsical stories and epic movies. I have laid-back, practical attitude towards life and am always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect fizzy gin cocktail, and time to finish my novel!

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