Very Berry Pancakes

These are delicious.

Pancakes are not something that I make very often, but with Shrove Tuesday, aka Pancake Day, nearly here I thought that I would make some loaded with raspberries and blueberries.

I like these because they have just the right amount of sweetness, and the fruit gives them an extra juicy zing with each bite. I served these with whipped cream, which melted whilst I was trying to snap my photos ūüôā , but they would also be great on their own or with ice cream. Perhaps not with ice cream if you are eating them for breakfast…

Ingredients ‚Äď serves 4:

  • 2 cups plain (all purpose) flour
  • 2 teaspoons baking powder
  • 1 and 1/2 tablespoons sugar
  • 2 eggs
  • 1 and 3/4 cups milk
  • 2 teaspoons vanilla essence
  • 2/3 cup frozen raspberries, partly thawed
  • 2/3 cup frozen blueberries, partly thawed
  • whipped cream, optional, to serve


  • Stir together the flour, baking powder and sugar in a large¬†bowl.
  • In a jug, whisk together the eggs, milk and vanilla essence.
  • Mix together the wet and the dry ingredients and whisk until most lumps are gone.
  • To cook, heat a¬†non-stick¬†frying pan on medium heat and pour in 1/4 cup of batter for each pancake. Depending on the size of your pan, you can probably make 2 or 3 pancakes at a time.
  • Drop¬†a few¬†raspberries and blueberries¬†into the batter while each pancake is cooking.
  • Flip once tiny bubbles appear on the pancakes.
  • Cook for about 30 seconds more, or until the pancakes lift easily and are lightly golden on both sides.
  • Serve topped with a few berries and some whipped cream, if using.
  • Enjoy!

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2 Responses to Very Berry Pancakes

  1. I haven’t had breakfast yet and those pretty much made my mouth water. Yum!

  2. marthabernie says:

    Reblogged this on homethoughtsfromabroad626 and commented:
    These look wonderful! And berries are full of anti-oxidants!

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