Berry Pancakes Recipe

Combine dry ingredients

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly blended.

Combine wet ingredients

In a separate bowl or large liquid measuring cup, beat 1 large egg lightly. Add 1 1/4 cups milk, 3 tablespoons melted unsalted butter (warm but not hot), and 1 teaspoon vanilla extract; whisk until combined.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until combined. A few small lumps are fine; do not overmix or batter will become tough. Let the batter rest 5 minutes to hydrate the flour and thicken slightly.

Preheat a nonstick skillet or griddle over medium-low to medium heat. Lightly grease the surface with 1 tablespoon unsalted butter, spreading to coat. The pan is ready when a few drops of water sizzle and bead.

Spoon or ladle about 1/4 cup batter per pancake onto the hot griddle, leaving space between pancakes. Immediately scatter a small handful (about 1 tablespoon) of blueberries and blackberries onto each pancake (reserve remaining berries for topping). Cook until edges look set and bubbles form and begin to pop on the surface, about 2 to 3 minutes.

Flip each pancake with a spatula and cook the second side until golden brown and cooked through, about 1 to 2 minutes more. Adjust heat as needed to prevent burning. Transfer cooked pancakes to a warm plate; tent loosely with foil to keep warm while you cook remaining batter, adding more butter to the pan as needed.

Stack pancakes on serving plates (2–3 pancakes per person depending on appetite). Spoon remaining fresh blueberries and blackberries over the stack.

Drizzle each stack with maple syrup (about 2 tablespoons per serving, adjust to taste). Top with a generous dollop of whipped cream (about 1/4 cup per serving). If desired, dust lightly with 1 teaspoon powdered sugar for presentation.

Serve immediately while hot. Leftover pancakes can be cooled, wrapped, and refrigerated for up to 2 days or frozen between parchment sheets for up to 1 month.