Classic Buttermilk Pancakes with Fresh Berries
Fluffy and delicious buttermilk pancakes served with a medley of fresh berries, perfect for breakfast or brunch.
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Ingredients
Yields 8 pancakes
- (1 1/2 cups) all-purpose flour
- (2 tablespoons) granulated sugar
- (1 tablespoon) baking powder
- (1/2 teaspoons) baking soda
- (1/2 teaspoons) salt
- (1 1/4 cups) buttermilk
- (1) large egg
- (3 tablespoons) unsalted butter, melted
- (1 teaspoon) vanilla extract
- (1 cup) mixed fresh berries (strawberries, blueberries, raspberries)
Instructions
- 1
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
- 2
In a separate bowl, mix 1 1/4 cups buttermilk, 1 large egg, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
- 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of butter.
- 5
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden brown.
- 6
Remove pancakes from the skillet and keep warm. Repeat with the remaining batter.
- 7
Serve pancakes warm, topped with 1 cup of mixed fresh berries.
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