Double Berry Pancakes

Double Berry Pancakes


(3 votes) 5 3

These fruity pancakes are full of blueberries and raspberries.

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Serving Size / Yield

10 pancakes


  • 1 1/2 C. all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 large eggs, separated
  • 2 C. buttermilk
  • 1/4 C. butter, melted
  • 1 C. rinsed fresh blueberries
  • 1 C. rinsed fresh raspberries

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In large bowl, combine dry ingredients. In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture. In another large bowl, beat the egg whites on high speed until soft peaks form, then fold into batter gently with a rubber spatula until it's worked in. Cook pancakes on a griddle that has been preheated on medium heat. Use about 1/3 C. of batter for each one. As soon as you pour the batter onto griddle, arrange 1 Tbs. each of the blueberries and raspberries on the top of the pancake. Cook until the pancake has bubbled over the surface, then carefully flip. Cook until the other side is lightly browned. Serve with syrup. 

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