Very Berry Pancake Recipe

Mix dry ingredients

In a large bowl whisk together the flour, sugar, baking powder, and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the egg, milk, melted butter, and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine; avoid overmixing or the pancakes will be tough.

Let the batter rest for 5 minutes while you prepare the filling and heat the pan. If the batter seems very thick, add up to 2 tablespoons additional milk to reach a pourable but slightly thick consistency.

Prepare cream cheese spread

In a small bowl, beat the softened cream cheese with the powdered sugar and lemon juice until smooth and spreadable. If too stiff, add 1/2 teaspoon milk. Transfer to a serving bowl or squeeze bottle for easy spreading.

Prepare fruit and jam

Combine the sliced strawberries, blueberries, and raspberries in a bowl. Gently fold in the strawberry jam so the berries are evenly coated and slightly macerated. Let sit 2–3 minutes to release juices.

Warm the maple syrup briefly in the microwave or in a small saucepan over low heat (optional) so it pours easily.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and add 1/2 teaspoon of butter to coat. When the surface is hot, pour 1/4 cup batter per pancake onto the skillet, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Repeat, adding more butter as needed, keeping cooked pancakes warm in a low oven (100–120°C / 210–250°F) or on a plate covered with foil.

Assemble: Spread about 1 tablespoon of the cream cheese mixture on each pancake (or between pancake layers for a stacked presentation). Top with 2–3 tablespoons of the macerated berry mixture and a drizzle of warmed maple syrup. Add a small spoonful (about 1 teaspoon) of extra strawberry jam on the stack for extra sweetness if desired. Garnish with mint leaves.

Serve immediately while pancakes are warm. Provide extra cream cheese spread, jam, and syrup at the table.