Triple Berry Pancakes

These fluffy buttermilk pancakes from scratch are bursting with a delightful fruit flavor and perfect for any morning when you just want something a little extra special for breakfast. This recipe originated from my old order Amish grandmother’s recipe collection and you can also make plain buttermilk pancakes or chocolate chip pancakes with the buttermilk pancake batter.

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Triple Berry Buttermilk Pancakes

Triple berry pancakes with buttermilk

marilynpeight
These buttermilk pancakes from scratch are bursting with a wonderful fruit flavor and make a special, yet simple breakfast or brunch!
5 from 2 votes
Prep Time 15 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine Amish
Servings 8

Equipment

  • Large non-stick skillet
  • Mixing bowl
  • Paring knife
  • Cutting board
  • glass measuring cup with a pour spout

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda *see note
  • 1 1/2 tablespoons sugar granulated
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/2 cups buttermilk *see note.
  • 1/3 cup strawberries (cut into small chunks)
  • 1/3 cup blueberries (whole)
  • 1/3 cup raspberries (sliced in half length-wise)
  • butter for frying

Instructions
 

  • In a medium sized bowl, whisk together the dry ingredients. Stir in egg and buttermilk until the batter is smooth and silky. Gently fold in strawberries, blueberries and raspberries, being careful not to crush them.
  • Preheat a non-stick skillet and one tablespoon butter over medium heat until the butter starts to sizzle slightly. Adjust heat to medium low if needed, then working in batches, pour 1/2 cup batter for each pancake onto the skillet and cook them until bubbles start to form on top and the bottom is nicely golden. Flip the pancakes with a spatula and allow them to cook for another minute or two until both sides are golden, then remove from heat. Optional: Serve the pancakes with your favorite syrup, butter, whipped topping and extra fruit.

Notes

I prefer to use fresh baking soda in these buttermilk pancakes. Old baking soda results in flatter pancakes, because there is less reaction to the acidity in the buttermilk. 
I recommend using buttermilk in this recipe vs. a buttermilk substitute to get the best flavor in the pancakes.
More notes below. 
Keyword Amish, buttermilk pancakes, triple berry, from scratch
Tried this recipe?Let us know how it was!

Equipment needed for these triple berry pancakes:

  1. Large non-stick skillet I prefer a large skillet so that I can work in bigger batches when making the pancakes, which keeps the first batch fresher!
  2. Mixing bowl I use a medium sized metal mixing bowl for these buttermilk pancakes.
  3. Paring knife A small paring knife works very well when working with small fruit such as the strawberries and raspberries in these triple berry pancakes.
  4. Cutting board I prefer to use a plastic cutting board that is dishwasher friendly for chopping messier fruits and veggies.
  5. Glass measuring cup with a pour spout I prefer to use Pyrex (not and ad) glass measuring cups with a pour spout for better control of the pancake batter while pouring onto the skillet.

Ingredients needed for these triple berry pancakes: blueberries, buttermilk, sugar, salt, all purpose flour, strawberries, egg, raspberries and baking soda (not shown, oops).

Note* Although I highly recommend using real buttermilk to get the best flavor out of these pancakes, if you need to use a last minute substitute you can. If using a buttermilk substitute you may need to adjust the amount depending on which buttermilk substitute you use. My personal favorite is to use a mixture of milk and plain yoghurt. For 1 cup, mix 2/3 cup of milk and 1/3 cup of plain yoghurt.

Step 1: In a medium sized bowl, whisk together the dry ingredients. Stir in egg and buttermilk until the batter is smooth and silky.

How do I know how much buttermilk to add?

The pancake batter should feel light and fluffy and somewhat silky. The batter should also be thin enough to pour, but not so runny that it doesn’t hold its shape on the frying pan.

Step 1 continued: Gently fold the strawberries, blueberries and raspberries into the pancake batter, being careful not to crush them.

For more breakfast and Brunch ideas try Breakfast Paninis with Chick-fil-A based Dipping Sauce. Crustless Cheesy Bacon Quiche or Stuffed French Toast!

Step 2: Preheat a non-stick skillet and one tablespoon butter over medium heat until the butter starts to sizzle slightly. Adjust heat to medium low if needed, then working in batches, pour 1/2 cup batter for each pancake onto the skillet and cook them until bubbles start to form on top and the bottom is nicely golden. Flip the pancakes with a spatula and allow them to cook for another minute or two until both sides are golden, then remove from heat. Serve with additional fruit, syrup, whipped cream etc. Enjoy!

The inspiration for Mother’s day style pancakes:

I loved the Bearenstain bear stories as a child. One story that really stood out to me was “Mama’s day surprise,” when Brother and Sister bear take Mama bear breakfast in bed after making a huge mess in the kitchen. But hey, for us Mamas it’s the thought that counts right?! 🙂

Feel free to pin this recipe for later and don’t forget to tag me on Instagram to show off your own photo of these triple berry pancakes. Thank you for your support!

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  1. Pingback: Buttermilk Pancakes with 3 variations Grandmas Amish Recipe Collection – This Mom Cooks

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