Golden and tender, these fluffy buttermilk pancakes are a breakfast favorite. Light yet satisfying, they are perfectly complemented by fresh raspberries and blueberries, then finished with a drizzle of maple syrup. Ideal for weekend brunches or special morning gatherings, this recipe promises pancakes that rise high and taste even better.
Why You’ll Love This Recipe
These pancakes are incredibly soft and airy, thanks to the combination of buttermilk and leavening agents. They’re simple to prepare and easily customizable, making them a reliable go-to for both busy mornings and leisurely brunches. The addition of fresh berries adds a vibrant burst of flavor and natural sweetness, while the maple syrup brings it all together in classic breakfast style.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Fresh raspberries and blueberries for topping
- Maple syrup for serving
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and stir gently just until incorporated. The batter should remain slightly lumpy—do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set. Flip and cook for another 1–2 minutes until golden and cooked through.
- Stack the pancakes on a plate, top with fresh berries, and drizzle with maple syrup.
- Serve immediately while warm.
Servings and timing
This recipe yields approximately 8–10 pancakes, serving 3 to 4 people. Preparation and cooking take around 20 to 25 minutes.
Variations
- Berry mix-in: Gently fold fresh or frozen berries into the batter for a fruity interior.
- Nutty flavor: Add a handful of chopped pecans or walnuts to the batter.
- Citrus twist: Incorporate lemon zest into the batter for a bright, fresh note.
- Whole grain option: Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Dairy-free: Use almond milk with lemon juice or vinegar as a buttermilk substitute, and dairy-free butter.
storage/reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between layers for up to 2 months. Reheat in the toaster, oven, or microwave until warmed through.
FAQs
Can I use milk instead of buttermilk?
You can, but the texture and flavor will be less rich. For a substitute, mix 1 tablespoon of vinegar or lemon juice with 1 1/4 cups of milk and let sit for 5 minutes.
How do I keep pancakes warm while serving a crowd?
Place cooked pancakes on a baking sheet in a 200°F (93°C) oven until ready to serve.
Why are my pancakes flat?
Overmixing the batter or not using fresh leavening agents (baking powder and soda) can result in flat pancakes.
Can I make the batter ahead of time?
It is best to cook the batter shortly after mixing. If needed, mix the dry and wet ingredients separately and combine just before cooking.
What’s the best pan to use for pancakes?
A non-stick skillet or a well-seasoned griddle provides the most even cooking and easy flipping.
How do I know when to flip the pancakes?
Flip when bubbles form on the surface and the edges appear slightly set.
Can I freeze cooked pancakes?
Yes, freeze in a single layer or with parchment between them. Reheat in a toaster or oven for best texture.
What’s the secret to fluffy pancakes?
Use fresh baking soda and powder, avoid overmixing the batter, and let the batter rest for a few minutes before cooking.
Should I grease the pan each time?
Yes, lightly grease the pan between batches to ensure even cooking and prevent sticking.
Can I add chocolate chips?
Yes, fold in mini chocolate chips or sprinkle them on top of each pancake before flipping.
Conclusion
Fluffy Buttermilk Pancakes with Fresh Berries are a timeless breakfast classic that’s both easy to make and deeply satisfying. Whether you’re treating yourself to a cozy morning meal or serving a table full of guests, these pancakes deliver every time with their light texture and rich flavor. Customize them to your liking and enjoy the perfect bite, stack after stack.
Print
Fluffy Buttermilk Pancakes with Fresh Berries
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Des crêpes au babeurre dorées et aérées, empilées en hauteur et arrosées de sirop d’érable, servies avec des framboises et des myrtilles juteuses pour un petit-déjeuner ou un brunch parfait.
Ingredients
- 1 1/2 tasse de farine tout usage
- 2 cuillères à soupe de sucre
- 1 cuillère à café de levure chimique
- 1/2 cuillère à café de bicarbonate de soude
- 1/4 cuillère à café de sel
- 1 1/4 tasse de babeurre
- 1 gros œuf
- 2 cuillères à soupe de beurre non salé, fondu
- 1 cuillère à café d’extrait de vanille
- Beurre ou huile pour la cuisson
- Framboises et myrtilles fraîches pour la garniture
- Sirop d’érable pour servir
Instructions
- Dans un grand bol, fouettez ensemble la farine, le sucre, la levure chimique, le bicarbonate de soude et le sel.
- Dans un autre bol, mélanger le babeurre, l’œuf, le beurre fondu et la vanille jusqu’à ce que le tout soit bien mélangé.
- Versez les ingrédients humides dans les ingrédients secs et remuez jusqu’à ce qu’ils soient bien mélangés (ne mélangez pas trop ; la pâte doit être légèrement grumeleuse).
- Faites chauffer une poêle antiadhésive ou une plaque chauffante à feu moyen et graissez légèrement avec du beurre ou de l’huile.
- Versez 60 ml de pâte dans la poêle pour chaque crêpe. Faites cuire 2 à 3 minutes, jusqu’à ce que des bulles se forment à la surface et que les bords soient cuits. Retournez et poursuivez la cuisson 1 à 2 minutes jusqu’à ce que les crêpes soient dorées.
- Empilez les crêpes sur une assiette, garnissez de baies fraîches et arrosez de sirop d’érable.
- Servir immédiatement, encore chaud.
Notes
- Ne mélangez pas trop la pâte : les grumeaux sont acceptables et garantissent un résultat moelleux.
- Utilisez du babeurre et des œufs à température ambiante pour un meilleur mélange.
- Gardez les crêpes cuites au chaud dans un four doux pendant que vous terminez la cuisson.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 10g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
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