Mixed Berry Pancake Stack

Name: Mixed Berry Pancake Stack
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1 cup mixed berries (strawberries, blueberries, raspberries); Maple syrup; Additional mixed berries

Highlighted under: Cozy Kitchen Recipes

I absolutely adore pancakes, and this Mixed Berry Pancake Stack has become a cherished weekend breakfast tradition in my home. The combination of fluffy pancakes layered with fresh, juicy berries is impossible to resist. Each bite is a delightful taste of summer, and I love how simple it is to whip up. With a mix of strawberries, blueberries, and raspberries, this dish not only pleases the palate but also offers a vibrant presentation that's perfect for brunch gatherings. Get ready to enjoy every delicious layer of this stack!

Created by

Emily

Last updated on 2026-01-15T11:41:30.261Z

When I first tried making pancakes using fresh berries, I was amazed at how the flavors melded together. I used a simple pancake batter, adding a handful of mixed berries straight into the mix just before cooking. This method not only infuses the pancakes with a burst of fruity flavor but also creates a delightful visual presentation that guests love. The contrast of warm pancakes with chilled berries creates a delicious experience.

Over time, I've learned that letting the batter rest for a few minutes helps make the pancakes fluffier. Also, using a variety of berries adds different textures and tastes, making each bite a little adventure. And don’t forget the maple syrup drizzle; it takes it to a whole new level!

        Why You Will Love This Recipe
        Layers of fresh berries bursting with flavor
Fluffy pancakes that are easy to make
Perfect for breakfast, brunch, or dessert

      

Pancake Perfection Techniques

To achieve the fluffiest pancakes, avoid overmixing the batter. When combining wet and dry ingredients, mix until just incorporated; lumps are perfectly fine. This gentle approach allows the baking powder and baking soda to activate properly while keeping the batter light. Once cooked, the pancakes should be soft and have a slight bounce when pressed. The melted butter enriches the flavor and contributes to a tender texture, making each bite delightful.

Cooking pancakes at the right temperature is crucial. Preheat your skillet to a medium heat, around 350°F (175°C). If it’s too hot, the pancakes will brown too quickly on the outside while remaining raw inside. You can test if the skillet is ready by splashing a few drops of water on it; if they sizzle and evaporate quickly, it’s time to start cooking. Check for a golden brown color on both sides for the perfect result.

Berry Choices and Storage

Opting for ripe, fresh berries elevates the flavor of your pancakes. Strawberries should be deep red, blueberries plump and sweet, and raspberries should be firm with no signs of mushiness. If you can’t find fresh berries, feel free to use frozen ones. Just make sure to thaw and drain them well to avoid adding excess moisture to the batter. This can prevent the pancakes from browning evenly and achieving the desired fluffiness.

For leftover pancakes, stack them with parchment paper in between each layer to prevent sticking, and store them in an airtight container in the fridge for up to 3 days. You can also freeze them by laying them flat on a baking sheet until solid, then transferring to a freezer-safe bag. To reheat, pop them in a toaster or warm them on a skillet over low heat until heated through, preserving their fluffy texture.

Ingredients

For the Pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 cup mixed berries (strawberries, blueberries, raspberries)

For Serving

Maple syrup
Additional mixed berries

Make sure to choose fresh, ripe berries for the best flavor.

Steps

Prepare the Batter

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.

Fold in the mixed berries gently.

Cook the Pancakes

Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, an additional 2 minutes.

Assemble the Stack

Layer pancakes on a plate, adding more mixed berries between layers. Pour maple syrup generously over the stack before serving.

Serve hot and enjoy your delicious pancake stack!

Pro Tips

For an extra indulgent touch, consider topping your stack with whipped cream or a dusting of powdered sugar.

Serving Suggestions

While maple syrup complements the berries beautifully, consider adding a dollop of whipped cream for an extra touch of indulgence. A sprinkle of powdered sugar can also enhance the visual appeal while adding a subtle sweetness. If you’re feeling adventurous, mix in a splash of vanilla extract or a pinch of cinnamon into the batter for additional flavor layers that enhance the overall taste experience.

For a nutritious twist, you can sprinkle chia seeds or flax seeds over the pancake stack, offering an added crunch and nutritional boost. This contrasts nicely with the soft pancakes and juicy berries. Additionally, serving with yogurt will create a satisfying creaminess and boost the protein content, making your breakfast more filling.

Adapting the Recipe

This recipe can easily be adapted for various dietary needs. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend designed for baking. Just ensure it contains a leavening agent to help the pancakes rise. For dairy-free pancakes, replace buttermilk with almond milk or oat milk, adding a tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity, which is essential for a tasty batter.

If you want to elevate the nutritional profile even further, consider adding mashed banana or applesauce to the batter. This not only enhances moisture but also provides natural sweetness, cutting down on added sugar. Just adjust the liquid ratios slightly to keep the batter consistency uniform.

Questions About Recipes

→ Can I use frozen berries for this recipe?

Absolutely! Just make sure to thaw and drain them to avoid excess moisture in the batter.

→ What can I substitute for buttermilk?

You can use regular milk with a tablespoon of vinegar or lemon juice added, left to sit for a few minutes.

→ How can I store leftover pancakes?

Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage.

→ Can I make the batter ahead of time?

Yes! Just cover and refrigerate the batter for up to 24 hours, but stir gently before cooking.