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
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.
Once you’re done with the pancake batter, simple fold the macerated berries in and you’re ready to go. Breakfast inspiration!
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:
- Blueberry Muffin Cake With Crumble Topping
- Homemade Blueberry Pancakes
- Blueberry Peach Pie
- Strawberry Lime Cheesecake Bars
- Raspberry Cakes
- Easy Strawberry Cobbler
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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- Pyrex Glass Mixing Bowl Set (3-Piece)
- Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
- AmazonBasics Stainless Steel Wire Whisk Set - 3-Piece
- GEEKHOM Silicone Spatula, 600 Degree Heat Resistant BPA Free Non Toxic Rubber Spatulas Set for Non Stick Cookware, Large Flexible Heavy Duty Turner for Cooking Flipping Fish Pancake Eggs - 4 Pack, XL
- Calphalon 1932337 Classic Nonstick Everyday Chef Pan with Cover, 12", Grey
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 51mgSodium: 282mgCarbohydrates: 38gFiber: 2gSugar: 13gProtein: 6g