Triple berry pancakes with buttermilk
These buttermilk pancakes from scratch are bursting with a wonderful fruit flavor and make a special, yet simple breakfast or brunch!
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.
Tried this recipe?Let us know how it was!