Spring Berry Pancakes with Fresh Whipped Cream
Fluffy pancakes loaded with fresh spring berries and topped with homemade whipped cream for a delightful breakfast treat.
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Ingredients
Yields 8 pancakes
- (1 cup) all-purpose flour
- (2 tablespoons) sugar
- (2 teaspoons) baking powder
- (1/2 teaspoons) salt
- (1 cup) milk
- (1) large egg
- (2 tablespoons) unsalted butter, melted
- (1 cup) mixed fresh berries (strawberries, blueberries, raspberries)
- (1 cup) heavy whipping cream
- (2 tablespoons) powdered sugar
- (1 teaspoon) vanilla extract
Instructions
- 1
In a large mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add 2/4 teaspoon salt.
- 2
In a separate bowl, whisk together 1 cup milk, 1 large egg, and 2 tablespoons melted unsalted butter until well combined.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Gently fold in 1 cup mixed fresh berries.
- 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- 5
Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
- 6
While the pancakes are cooking, prepare the whipped cream. In a mixing bowl, combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer until soft peaks form.
- 7
Serve the pancakes warm, topped with a generous dollop of whipped cream and additional fresh berries if desired.
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