Classic Pancakes Strawberries Blueberries (Printable Version)
Fluffy pancakes crowned with strawberries, blueberries, and powdered sugar—an indulgent, picture-perfect breakfast.
# What You'll Need:
→ Pancake Base
01 -
130 grams all-purpose flour
02 -
25 grams granulated sugar
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
0.25 teaspoon fine salt
06 -
180 milliliters buttermilk (or milk with 1 teaspoon vinegar)
07 -
1 large egg
08 -
30 grams unsalted butter, melted (plus extra for cooking)
09 -
0.5 teaspoon vanilla extract
→ Fruit and Topping
10 -
75 grams fresh strawberries, sliced
11 -
75 grams fresh blueberries
12 -
Powdered sugar, for dusting
13 -
Maple syrup or honey, for drizzling (optional)
# Steps To Follow:
01 -
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
02 -
In a separate bowl, mix buttermilk, egg, melted butter, and vanilla extract until smooth.
03 -
Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix, a few lumps are fine.
04 -
Heat a nonstick skillet or griddle over medium heat and lightly grease with additional butter. Pour 60 milliliters of batter for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown. Repeat with remaining batter.
05 -
Stack 3 to 4 pancakes on each plate. Arrange fresh strawberries and blueberries over the top, then dust with powdered sugar. Drizzle with maple syrup or honey if desired.
# Notes and Tips:
01 -
Letting the batter rest for 5 minutes improves pancake fluffiness.
02 -
For best results, avoid pressing down on pancakes while they cook.