Perfect Old Fashioned Pancakes with a Berry Topping could be your perfect way to start the day. Pancakes made with buttermilk and topped with delicious berries for a tart twist!

Hello 2022! Yes, I am bit late with ringing in the new year at Julia’s Cuisine, but I reached level burnout and needed a break. Creativity and productivity hit an all time low after a very successful, busy and rewarding 2021. Now friends I’m back with recharged batteries and ready to share all that this new year has to offer.

Starting with Pancakes because why not. Pancakes are a great comfort food for January or any time of the year for that matter. What do you prefer, Pancakes, Waffles or Crepes?

Here’s What We Need To Make The Fluffy Pancakes

• 1 1/2 cups buttermilk
• 2 cups flour
• 2 eggs
• 4 tablespoons butter melted, plus a little extra for cooking
• 4 tablespoons sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups mixed berries fresh or frozen
• 2 tablespoons sugar

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

How To Make The Old Fashioned Pancakes with a Berry Topping

First, Make The Berry Topping

• Use fresh or frozen berries – You can use either fresh or frozen berries in this recipe. I recommend using frozen because they are much cheaper and you are cooking them.
• Combine berries and sugar – in a medium sized saucepan set over medium heat combine the berries and the sugar. Give a good stir.
• Cook down the berries – cook the berries down for about 10 minutes or until they are syrupy like you see below. Remove from heat and set aside.

Make The Pancakes

• Combine dry ingredients – In a medium sized bowl, combine the flour, sugar, baking powder, baking soda and salt. Use a whisk and combine the ingredients.
• Whisk eggs – in a separate bowl, whisk the eggs until light and fluffy
• Combine eggs into milk – Pour the whisked eggs into the buttemilk. Whisk for about a minute until frothy.
• Pour in melted butter – Slowly pour in the melted butter and whisk as your pour. This is important as the butter will harden as it hits the cold ingredients if you are not whisking as you pour.
• Pour the buttermilk mixture into the flour – Don’t over mix! This is probably the most important part of making pancakes. Mix until it’s just combined. It’s okay to have a few lumps. Over mixing will result in rubbery pancakes.

Cook The Pancakes

• Heat a skillet – set a large skillet over medium heat and add butter and bring it to a sizzle.
• Pour in batter – depending on what size you want, pour as much batter as you like. These were fairly big and this recipe made 10. You could easily make them smaller or bigger.
• Cook until you see bubbles – cook on pancakes for about 3 – 4 minutes on one side until you see bubbles like shown here. Then it’s time to flip the pancakes. Cook the other side for only about 2 minutes.
• Repeat for all pancakes – repeat the process for all your pancakes

What To Serve with Pancakes

Pancakes are great on their own or as part of a bigger brunch. This recipe makes quite a large batch in itself, but it’s easy to scale up in the recipe card for a larger crowd. And here’s a few other dishes that would go great along a bunch spread with these pancakes.

• Bell Pepper & Egg Breakfast Muffins
• Spring Asparagus and Gouda Omelette
• Bacon & Onion Quiche
• Hash Browns

Why You’ll Love These Pancakes

• They are easy to make– pancakes require few ingredients that most of us have on hand at any given time and they come together easily.
• Light and fluffy – these pancakes truly are light and fluffy and downright delicious
• You can add whatever toppings you like– although I’ve added this berry compote topping, you can add whatever you like. Pancakes on their own lend to being paired with so many flavours.

Are There Any Substitutions I Can Make For These Pancakes

• Buttermilk – If you don’t have buttermilk, you can make your own. Add 1 tablespoon of vinegar to full fat milk and stir to combine. Leave it for a few minutes before using.
• Berry topping – This topping is completely optional. You can top your pancakes with butter, maple syrup, Nutella, jam, honey and the list goes on.

I don’t recommend making any other changes as this recipe has been tested over a long time to get the pancakes just perfect.

Top Tips For Getting Perfect Pancakes

• Measure ingredients correctly – Yes, make sure you are accurate in measuring your ingredients. Too much flour will create a dense pancake.
• Don’t skip the buttermilk – buttermilk helps create a lighter pancake, don’t skip out on this step.
• Careful not to over mix the batter – over mixing will result in a rubbery pancake. Just mix the batter long enough until it’s combined. A few small lumps are fine.
• Heavy bottomed skillet is best – to get the best heat, it’s best to use a heavy bottomed skillet. Often pancakes burn because the pan is too hot. This often happens if you are using a thin pan that conducts too much heat.
• Use butter for greasing – melted butter gives the best flavour for cooking the pancakes.

Enjoy the pancakes friends and I’ll see you through the week with more inspiration for your kitchen table.

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US CustomaryMetric

Old Fashioned Pancakes with a Berry Topping

Perfect Old Fashioned Pancakes with a Berry Topping could be your perfect way to start the day. Pancakes made with buttermilk and topped with delicious berries for a tart twist!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Breakfast, brunch, pancakes

Servings: 10 pancakes

Calories: 210kcal

Author: Julia Pinney

Ingredients

Pancakes

• 1 1/2 cups buttermilk
• 2 cups flour
• 2 eggs
• 4 tablespoons butter melted, plus a little extra for cooking
• 4 tablespoons sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Berry Topping

• 2 cups mixed berries fresh or frozen
• 2 tablespoons sugar

US Customary – Metric

Instructions

For the Berry Topping

• In a medium sized saucepan over medium heat combine the berries and the sugar. Give a good stir and let it cook down for about 10 minutes. Stirring occasionally. Remove from heat and set aside.

For the Pancakes

• In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Sift together and set aside.
• In a medium bowl, whisk the eggs until light and fluffy. Whisk the eggs and melted butter into the milk,
• Pour the milk mixture to the dry ingredients. Stir the batter to combine it but don't over mix. It's okay if there are still a few small lumps. Set batter aside and let it rest for about 5 minutes.
• Heat a large skillet over medium heat and melt a little bit of butter. Start cooking pancakes in batches. Once they start to bubble, you can turn them over and cook for a further few minutes. Pancakes should be a light golden brown in colour and fluffy on the inside. Cover with foil while cooking the remaining pancakes. Repeat process until they are all cooked. Best served immediately, but can be stacked and stored in a warm oven until ready to eat.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

* The above pictured was served with a mixed variety of wild berries. They were the freezer kind that you just thaw out and serve.

Nutrition Facts

Old Fashioned Pancakes with a Berry Topping

Amount Per Serving (1 pancake)

Calories 210 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 49mg16%

Sodium 518mg23%

Potassium 106mg3%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 12g13%

Protein 5g10%

Vitamin A 261IU5%

Vitamin C 1mg1%

Calcium 101mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon!