Buttermilk Pancakes with Mixed Berries

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Transform Your Breakfast with the Best Buttermilk Pancakes with Mixed Berries Recipe!

Indulge in the ultimate American classic breakfast with our Buttermilk Pancakes with Mixed Berries.

This homemade pancakes recipe is a game-changer for any breakfast or brunch setting, especially for occasions like Easter brunch or Mother’s Day.

These fluffy pancakes, enriched with the goodness of buttermilk and the vibrant flavors of blueberries, raspberries, and blackberries, are not only a decadent breakfast option but also an easy recipe to whip up, ready in under 20 minutes.

Why Buttermilk Pancakes with Mixed Berries is a “Must-Try”

Our classic buttermilk pancakes are more than just the best hotcakes.

They’re a symphony of light and fluffy textures, mixed with the sweet and tangy taste of mixed berries.

• Best Buttermilk Pancake Recipe: Combining traditional ingredients for that authentic, homemade flavor.
• Quick and Easy: Get your breakfast ready in under 20 minutes, perfect for busy mornings.
• Versatile for Any Occasion: Ideal for a decadent breakfast, a special Easter brunch, or celebrating Mother’s Day.
• Mixed Berries Pancakes: The added berries bring a fresh and delightful twist to these classic buttermilk pancakes.

Buttermilk Pancakes with Mixed Berries Ingredients

(See the recipe card below for full ingredient list with quantities & instructions)

• All-Purpose Flour: The foundation of the pancake batter, providing the necessary structure and soft texture. It’s the base that holds together all the other ingredients.
• Sugar: A sweetening agent, it adds a subtle sweetness to the pancakes, balancing the tanginess of the buttermilk and the flavors of the berries.
• Baking Powder & Baking Soda: These leavening agents are crucial for achieving the perfect rise in pancakes, giving them that desirable light and fluffy texture. Baking powder provides initial lift during mixing, while baking soda reacts with the buttermilk for additional fluffiness.
• Salt: Just a pinch, it’s essential for enhancing the overall flavor profile of the pancakes, making the sweetness and buttery notes more pronounced.
• Buttermilk: The star ingredient, buttermilk contributes to the pancakes’ tenderness and imparts a rich, tangy flavor. It reacts with the baking soda for a better rise and a tender crumb.
• Eggs: Eggs bind the ingredients together, providing structure and richness. They help in creating a uniform and cohesive batter, contributing to the pancakes’ moistness.
• Vanilla Extract: A splash of vanilla adds a warm, aromatic flavor, elevating the pancakes from ordinary to extraordinary.
• Unsalted Butter: Used both in the batter and for cooking, it imparts a delicious buttery flavor and contributes to the golden-brown exterior of the pancakes.
• Blueberries, Raspberries, Blackberries: These berries add a fresh, juicy burst of flavor and a lovely contrasting texture. They’re rich in antioxidants and vitamins, adding a healthful twist to your pancakes.
• Maple Syrup: The classic pancake accompaniment, maple syrup is drizzled over the top for a sweet, rich, and slightly smoky flavor that complements the tanginess of the berries and the richness of the buttermilk pancakes.

Buttermilk Pancakes with Mixed Berries Instructions

1. Mix Dry Ingredients: Start by sifting all-purpose flour into a large mixing bowl. Add sugar, baking powder, baking soda, and a pinch of salt. Whisk these together until well combined, ensuring an even distribution of the leavening agents for a uniform pancake texture.
2. Whisk Wet Ingredients: In a separate bowl, beat the eggs lightly before adding the buttermilk. Stir in the vanilla extract. If your unsalted butter is not already melted, do so gently and allow it to cool slightly before mixing it in. This prevents cooking the eggs prematurely and ensures a smooth batter.
3. Combine Wet and Dry Ingredients: Make a well in the center of your dry ingredients and pour in the wet mixture. Gently fold everything together until just combined. Remember, a few lumps are okay; overmixing can lead to dense pancakes.

4. Preheat the Griddle or Pan: Heat your griddle or non-stick pan over medium heat. Brush it lightly with some unsalted butter to create a non-stick surface and add a bit of flavor.
5. Cook the Pancakes: Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Wait until bubbles form on the surface and the edges look set, which usually takes about 1-2 minutes, then flip the pancake. Cook for another 1-2 minutes on the other side until golden brown and cooked through.
6. Add the Berries: Once you flip the pancakes, you can add a handful of mixed berries (blueberries, raspberries, and blackberries) to the top side. The heat will slightly warm them, releasing their juices and flavors.
7. Serve Warm: Serve the pancakes immediately while warm. Stack them on a plate, add an additional topping of mixed berries, and drizzle generously with maple syrup.
8. Optional Additions: If desired, you can also add a dollop of whipped cream or a sprinkle of powdered sugar for extra decadence.

Enjoy these delicious Buttermilk Pancakes with Mixed Berries, perfect for a delightful and satisfying breakfast experience.

Each bite offers the classic taste of fluffy buttermilk pancakes, complemented by the sweet and tangy flavors of fresh mixed berries and the rich, smooth taste of maple syrup.

Perfect for Any Occasion

Whether it’s a quick weekday breakfast or a special occasion like Easter brunch or Mother’s Day, these mixed berries pancakes are sure to impress.

This easy pancake recipe and classic taste make them suitable for any gathering.

Simplified Storage and Reheating

Storage

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Freeze them between layers of wax paper for up to a month.

Reheating Options

• Oven: Warm in a preheated oven at 350°F (175°C) for a few minutes.
• Microwave: Heat for 30 seconds or until warm.

FAQ Section

What if I don’t have buttermilk?

No problem! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for about 5 minutes before using.

How can I keep my pancakes warm while cooking the whole batch?

Preheat your oven to a low temperature (around 200°F or 95°C) and place a baking sheet inside. As you cook each pancake, transfer it to the baking sheet in the oven. This will keep them warm without drying them out.

Can I make the batter ahead of time?

It’s best to make the pancake batter fresh. However, you can mix the dry ingredients the night before and then add the wet ingredients when you’re ready to cook.

Other Breakfast Ideas to Try!

Breakfast Casserole

Banana Pancakes

Scrambled Eggs with Tomatoes

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