Triple Berry Pancakes Recipe
A stack of four pancakes topped with fresh raspberries, blueberries, and strawberries. Finished with a housemade berry syrup and whipped butter.
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Ingredients
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Pancake Ingredients
Method
Pancake Directions
- 1
Make the Pancake Batter
In a large bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- 2
Cook the Pancakes
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
- 3
Prepare the Berry Syrup
In a saucepan over medium heat, combine 1 cup of mixed berries (raspberries, blueberries, strawberries) with 1/4 cup of sugar and 1/4 cup of water. Cook until the berries break down and the mixture thickens, about 5-7 minutes. Strain through a fine mesh sieve if desired.
- 4
Serve
Stack 2 pancakes on a plate, top with fresh berries and a drizzle of berry syrup. Add a dollop of whipped butter on top and serve immediately.
