Fresh Berry Pancakes 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 medium bowl or measuring cup, whisk the egg with the milk, melted butter, and vanilla extract until smooth.

Make the batter

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should be slightly lumpy — do not overmix. If batter seems very thick, add up to 2 tablespoons milk to reach a pourable but thick consistency.

Wash and drain the strawberries and blueberries. Hull and slice the strawberries into thin slices or halves. Set aside two small handfuls of berries (about 2–3 tablespoons each) to gently fold into the batter for filled pancakes; keep the rest for topping.

Heat a nonstick skillet or griddle over medium heat. Brush or swirl about 1 teaspoon of the cooking butter across the surface for the first pancake and add more as needed between batches.

For each pancake, pour about 1/4 cup of batter onto the hot skillet. Immediately sprinkle 1–2 teaspoons of chopped strawberries or a few blueberries into the center of the batter on the skillet if making filled pancakes. Alternatively, gently fold the reserved small handful of berries into the batter before scooping for an even distribution.

Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Carefully flip with a spatula and cook the second side until golden brown, about 1 to 2 minutes more. Transfer cooked pancakes to a warm plate and keep loosely covered while you cook remaining pancakes, adding butter to the skillet as needed.

Stack pancakes on plates. Top each stack with a generous spoonful of the remaining fresh strawberries and blueberries.

Drizzle with maple syrup to taste. If desired, dust with powdered sugar and garnish with mint leaves for color. Serve immediately.