Mixed Berry Pancake Stack

Name: Mixed Berry Pancake Stack
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/4 cups buttermilk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1 cup mixed berries (strawberries, blueberries, raspberries); Maple syrup; Whipped cream; Powdered sugar (optional)

Highlighted under: Pastry & Sweets Corner

I love starting my weekends with a stack of fluffy pancakes topped with vibrant mixed berries. The combination of sweet, tangy fruits with the rich, buttery pancakes creates a delightful breakfast that feels like a treat. I often prepare this recipe for family gatherings or special brunches, adding a dash of vanilla and a drizzle of maple syrup for extra flavor. The best part is that these pancakes are quick to whip up, making them a perfect choice for busy mornings when I still want something delicious.

Created by

Ethan

Last updated on 2026-01-16T15:24:29.435Z

When I first experimented with mixed berry pancakes, I discovered that the key to achieving the perfect fluffiness lies in the buttermilk. It adds a slight tang and helps the pancakes rise beautifully as they cook. I also love using a blend of strawberries, blueberries, and raspberries to give a range of flavors and colors to the stack. The contrast between the warm pancakes and the cool, juicy berries is just divine.

One of my favorite tips for this recipe is to let the pancake batter rest for a few minutes before cooking. This allows the gluten to relax and results in a lighter pancake. I often serve these with a dollop of whipped cream or a sprinkling of powdered sugar for a touch of elegance. It's a simple indulgence that impresses every time!

        Why You'll Love These Pancakes
        Fluffy pancakes filled with fresh, tangy berries
Quick and easy to make, perfect for weekend brunch
Endless topping possibilities for creativity in every bite

      

Mastering the Pancake Batter

The secret to achieving fluffy pancakes lies in the batter's consistency. Avoid overmixing; a few lumps are perfectly fine. This ensures that the pancakes rise properly while maintaining a tender texture. As you fold in the mixed berries, try to incorporate them gently to prevent them from breaking apart, which can make the batter too wet and lead to denser pancakes.

For a richer flavor, consider using whole milk instead of buttermilk if you don't have it on hand. You can create a buttermilk substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it curdles slightly, mimicking the acidity of buttermilk and providing the same delightful tang that distinguishes these pancakes.

Cooking Tips for Perfect Pancakes

When cooking the pancakes, it's important to get your skillet to the right temperature. If it's too hot, the pancakes will brown too quickly on the outside while remaining raw on the inside. Medium heat is ideal; you should see gentle bubbles forming on the surface of the pancake before flipping. This usually takes about 2-3 minutes on each side for optimal golden color and fluffiness.

For an extra flavor boost, sprinkle a pinch of cinnamon or nutmeg into your batter. These spices pair wonderfully with the sweetness of the maple syrup and the tartness of the berries. Experimenting with different spices can elevate your pancakes and make them a unique breakfast treat that your family will look forward to on weekends.

Ingredients

For the Pancakes

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1 cup mixed berries (strawberries, blueberries, raspberries)

For Serving

Maple syrup
Whipped cream
Powdered sugar (optional)

Instructions

Prepare the Batter

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined, then fold in the mixed berries.

Cook the Pancakes

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown, approximately 2-3 minutes per side.

Serve Immediately

Stack the pancakes on a plate, drizzle with maple syrup, and add additional berries on top. Finish with a dollop of whipped cream if desired.

Pro Tips

For even fluffier pancakes, avoid overmixing the batter. A few lumps are completely fine, as they will cook out.

Serving Suggestions

These mixed berry pancakes can be a versatile canvas for your favorite toppings. Besides maple syrup, consider adding a dollop of yogurt for creaminess or a sprinkle of granola for crunch. Fresh mint leaves can also enhance the presentation and add a refreshing note that complements the berries beautifully.

For a seasonal twist, try using different fruits according to what’s available. Sliced peaches, seasonal apples, or even citrus segments can create delightful variations. You can also mix dark chocolate chips into the batter for a decadent dessert-like breakfast that kids will adore.

Make-Ahead and Storage

To save time on busy mornings, you can prepare the batter the night before. Store it in the refrigerator in an airtight container. When ready to cook, give it a gentle stir, as it may thicken slightly overnight. If you've mixed in fresh berries, consider adding a few extra just before cooking to maintain their freshness in texture and flavor.

If you have leftover pancakes, stack them with parchment paper between each to prevent sticking and store them in the refrigerator for up to 3 days. For longer storage, pancakes freeze well; simply wrap them tightly in plastic wrap and foil, and they can last for up to a month in the freezer. Reheat them in a toaster or microwave for a quick breakfast option.

Questions About Recipes

→ Can I use frozen berries instead of fresh?

Yes, frozen berries work well. Just thaw and drain them beforehand to avoid excess moisture in the batter.

→ How can I make these pancakes dairy-free?

You can substitute the buttermilk with almond milk mixed with a tablespoon of vinegar or lemon juice to achieve a similar effect.

→ Can I make the batter ahead of time?

It’s best to cook the pancakes fresh after making the batter. However, you can prepare the dry ingredients in advance and mix the wet ingredients just before cooking.

→ What toppings go well with these pancakes?

In addition to maple syrup and whipped cream, try yogurt, honey, or a sprinkle of nuts for added texture.