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Blueberries and Strawberries – Buttermilk Pancakes

Blueberries and Strawberries - Buttermilk Pancakes
Blueberries and Strawberries – Buttermilk Pancakes

Before you know it, all the fresh berries in abundance at your local farmer’s markets and grocery stores will be out of season. Shop for seasonal berries while they’re at their sweetest and juiciest. While the prices are reasonable, pick up an extra clam shell with the intention of freezing the berries for use in your baked goods and smoothies later when they aren’t in season and prices reflect fruits-of-gold.

I heart breakfast goods that’s usually served with syrup, be it pancakes, waffles, french toast, pain perdue, ebelskivers (the list goes on). This favorite pancake recipe has been tried and true dozens of times through my breakfast kitchen. I’ve shared the recipe many times through the years and those that have used it agree that it’s worth the effort in preparation and is sure to raise some happy eyebrows when entertaining for breakfast or brunch. The whipping of the egg whites gives it a light and fluffy texture. It contains a calling for buttermilk (one day I will adapt a partial substitute for the buttermilk).   The generous use of phytonutrients and rich sources of antioxidant mixed berries makes this a seasonal tasty breakfast treat.

Teenie Notes

  • The recipe calls for 1 1/2 cups of all-purpose flour. If you have whole wheat flour on-hand, maybe substitute a 1/2 cup of whole wheat flour for the all-purpose flour.
  • Do you like cinnamon? Adding 1/2 teaspoon of ground cinnamon would be a nice addition.
  • Adding an optional 1/4 cup chopped walnuts gives the pancakes some texture and a slight nuttiness.
  • This is a versatile buttermilk pancake recipe. Use fresh or frozen berries. Costco sells a great frozen berry mix of 3-4 different berries. This is a great recipe for using those berries when fresh isn’t easily available or you already have frozen on-hand.
  • If you’re using frozen berries instead of fresh, do not thaw the frozen berries before using.
  • If using strawberries, prepare by removing stems, slice and then quartered.
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Blueberries and Strawberries - Buttermilk Pancakes
Blueberries and Strawberries – Buttermilk Pancakes

Makes about 12 – 15 pancakes

Ingredients

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 cups low-fat buttermilk
1/4 cup butter, melted
1 cup each rinsed fresh berries (or -frozen berries)

Syrup, honey or powdered sugar to serve
Extra fresh berries to serve on the side

Directions

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.   In another bowl, mix egg yolks, buttermilk and butter until well blended.     Stir the egg-yolk/buttermilk mixture into the flour mixture just until well blended.    Add the nuts, if using, and mix until distributed through batter.

Preheat a nonstick griddle or large nonstick frying pan to 350 degrees. Lightly coat with butter.

In another bowl, beat egg whites until soft peaks form.   Gently fold into the pancake batter until no white streaks.

Spoon batter into 1/3 to 1/2 cup portions on griddle and gently spread to rounds. Place berries on top of pancakes, evenly distributing the various berries on the pancake batter round. Cook until pancakes are browned on the bottom and the edges begin to look dry. Turn with a wide spatula and brown other side.

Serve with syrup, honey or sprinkle with powdered sugar. Optionally, serve with additional fresh berries on the side.

Reader Interactions

Comments

  1. Rachel says

    I can’t tell from your directions if the recipe calls for the egg whites or the egg yolks? In the description you refer to whipping the egg whites, but down in the recipe you refer to them as egg yolks? Please clarify, thank you! I’m making this today and I guess ill use tge whole egg since I have no idea which half to use but obviously would like to make these as you wrote them to see how good they are!

    • Cristina says

      Hi Rachel.

      Mix the egg yolks, buttermilk and butter until blended. Add that mixture to the flour mixture.

      In another bowl, you are whipping up the egg whites until they form soft peaks. Fold the egg whites into the rest of the batter.

      Hope that helps. In my paragraphs leading up to the recipe, I do mention about how you are whipping up the egg whites and folding it into the batter which gives the pancakes its light and fluffy texture. It’s a great method with that extra step in separately whipping those egg whites and it turns out so good. Enjoy!

  4. Jean says

    What beautiful pancakes for the 4th. I always use fresh blueberries or frozen mixed berries but I like your use of the fresh strawberries. So beautiful, as usual!

  6. The Housewife says

    I think pancakes made from scratch beat any store bought mix! Berry pancakes are the best way to start your day… and yours look so festive!

  7. Trix says

    I too have been going berry crazy at my farmers market. This is a great way to use them up … and then you can tell yourself that the pancakes are totally healthy. Perfection!

  8. Juliana says

    Absolutely beautiful pancakes…they look so light and fluffy…blueberries and strawberries are just perfect 🙂

  11. sweetlife says

    beautiful pancakes, perfect for summer I agree stock up on your fav berries when they are at their best price and in taste so incredible….chuls just made blackberry panckae with buttermilk and they were insane, i do prefer buttermilk love all the tips…great first shot

    sweetlife

  12. roxan says

    Yum! I love the strawberries and blueberries peeking out from between the pancakes. I could go for a double huge stack of those right now!

  16. citronetvanille says

    Hi Cristina, you always have the best breakfast ideas ever, between the scones and those beautiful pancakes, I wouldn’t know what to pick! You’re right, the berries will be soon out of season, so better enjoy them now. I haven’t seen raspberries for a few days at my Greek grocer, will have to check if he is completely out.

  19. bunkycooks says

    I would run right into the kitchen and make these now (since I have a fridge full of berries!), but I am on a diet after all the big food and wine weekend!

    Your top photo is popping right off the screen! On second thought, what time do you usually serve breakfast? Maybe I will diet next week! 😉

  20. RKM says

    WOW, these look fantastic! I can only imagine how they taste, your photography is stunning, you need to be shooting for magazines. Thanks for sharing your wonderful food.

    • Cristina - Teenie Cakes says

      Thank you! Oh no Rochelle! Don’t like pancakes? It could be one of those “acquired taste” things. =) Hope you’ll give ’em a try…this may be the recipe that changes your mind about pancakes.

  23. Monet says

    I think buttermilk makes pancakes taste so much better…and I agree, I’m a big fan of anything that can be served with syrup. I love how bright the berries look in contrast to the batter. Such a wonderful breakfast plate.

  25. Liren says

    Mmm, the perfect Fourth of July breakfast! We make buttermilk pancakes every weekend, similar to this, except I do not whip the egg whites separately. What a great idea to keep it even lighter!

    Hope you had a fantastic Fourth!

  29. Chef Dennis says

    hi Christina
    now I have used blueberries but never strawberries in pancakes….what a great idea….sometimes I wonder if my brain is working…lol…..
    those pictures are incredible too…..wow..
    thanks so much for sharing and I hope you are having a great 4th!
    Dennis

    • Cristina - Teenie Cakes says

      Hi Chef Dennis: I didn’t have any raspberries or other berries to join the blueberries for these pancakes…so why not strawberries? 🙂 Plus it made for a festive looking breakfast for the holiday! Thank you Chef, and have a good n safe holiday. =)

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