If you’re craving a breakfast that feels like a warm hug, look no further than this Fluffy Pancakes with Maple Syrup and Fresh Berries Recipe. These pancakes come out tender, airy, and perfectly golden every single time, pairing beautifully with the natural sweetness of pure maple syrup and the vibrant burst of fresh strawberries and blueberries. Whether it’s a weekend treat or a special morning surprise, this recipe is the key to a breakfast that brings smiles all around the table.
Ingredients You’ll Need
Nothing fancy here, just simple ingredients that work harmoniously to create the fluffiest texture, slight sweetness, and that irresistible golden color. Each element plays a starring role, so let’s dive in.
- 1½ cups all-purpose flour: The foundation for structure and softness.
- ¼ cup granulated sugar: Adds just the right touch of sweetness without overpowering.
- 3 teaspoons baking powder: The magic leavening agent responsible for the fluffy lift.
- ¼ teaspoon baking soda: Works with the baking powder to give a perfect rise and tenderness.
- ½ teaspoon salt: Enhances flavor and balances the sweetness.
- 1 cup whole milk: Adds creaminess and moisture for tender pancakes.
- 1 large egg (room temperature): Binds and supports the pancake’s fluffiness.
- 1 teaspoon vanilla extract: Brings warm, inviting aroma and depth of flavor.
- 4 tablespoons unsalted butter: Adds rich taste and a buttery finish to the batter and griddle.
- Pats of butter: For cooking and topping, essential for that golden crust and melt-in-your-mouth feel.
- Pure maple syrup: The perfect natural sweetener to drizzle generously on top.
- Fresh berries (strawberries and blueberries): Provide juicy bursts of fresh flavor and color contrast.
How to Make Fluffy Pancakes with Maple Syrup and Fresh Berries Recipe
Step 1: Preheat Your Griddle
Start by warming a large electric griddle (around 20×12 inches) to medium heat, aiming for about 350°F. This steady temperature is the secret to cooking pancakes evenly without burning or undercooking them.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Creating a slight well in the center prepares you to combine the wet ingredients without overmixing right away.
Step 3: Combine Wet Ingredients
In a smaller bowl, whisk whole milk, a room temperature egg, vanilla extract, and 3 tablespoons of melted unsalted butter. Blending these fully ensures an even distribution of flavors and moisture throughout the batter.
Step 4: Gently Mix Batter
Pour the wet mix into the center well of the dry ingredients. Stir just until combined—some lumps are perfectly fine and even desirable! Overmixing can make pancakes dense instead of the airy delight we’re aiming for.
Step 5: Prepare Griddle Surface
Brush the preheated griddle lightly with the remaining tablespoon of melted butter. This not only prevents sticking but adds a subtle buttery crunch to each pancake’s surface.
Step 6: Scoop and Cook
Use a medium cookie scoop (about ¼ cup) to portion out pancake batter onto the griddle, spacing each scoop about 1½ inches apart. This allows pancakes room to spread without merging. Cook for about 3-4 minutes until bubbles form around the edges, then flip gently and cook an additional 2-3 minutes until golden and cooked through.
Step 7: Finish and Serve
Remove the cooked pancakes and place them on a clean plate. Continue with any remaining batter, adjusting heat if needed to avoid burning. The result: stacks of beautifully fluffy pancakes ready for that perfect topping.
How to Serve Fluffy Pancakes with Maple Syrup and Fresh Berries Recipe
Garnishes
Top your pancake stacks with a pat of butter that melts luxuriously over the warm surface. Then drizzle pure maple syrup generously, letting it seep into every fluffy layer. Fresh strawberries and blueberries add an irresistible pop of color and a juicy burst with every bite.
Side Dishes
Pair your pancakes with crispy bacon or breakfast sausages for a savory contrast. Alternatively, a dollop of Greek yogurt or a sprinkle of toasted nuts can add creaminess and crunch, elevating the experience from simple breakfast to brunch perfection.
Creative Ways to Present
For a festive touch, layer pancakes with whipped cream and layers of fresh berries between each flapjack to create a pancake tower. Drizzle with additional syrup and dust with powdered sugar for a café-worthy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, stack cooled pancakes separated by parchment paper in an airtight container and place them in the refrigerator. This helps keep them moist without becoming soggy and they’ll stay fresh for up to two days.
Freezing
Pancakes freeze beautifully! Lay individual pancakes on a baking sheet lined with parchment and freeze until solid. Then transfer to a freezer bag or container. This way, you can thaw only what you need for a quick breakfast anytime.
Reheating
To bring pancakes back to life, reheat them gently in a toaster, skillet, or microwave. A quick toast crisps up the edges, while microwaving with a damp paper towel traps moisture and keeps them soft. Either method revives their fluffy charm.
FAQs
Can I make the batter ahead of time?
It’s best to mix your batter fresh right before cooking to get the fluffiest results. However, if needed, you can prepare the dry mix in advance and add wet ingredients just before cooking.
What if I don’t have whole milk?
You can substitute with 2% or skim milk, but whole milk will give you the richest flavor and tender crumb. For a dairy-free option, unsweetened almond or oat milk works well too.
How do I know when to flip the pancakes?
Look for bubbles forming and popping around the edges and center of the pancake. The surface should be set, and the underside golden before you flip carefully.
Can I use frozen berries instead of fresh?
Fresh berries are ideal for that vibrant texture and flavor, but frozen works fine too. Just thaw and drain excess liquid to prevent watery pancakes or soggy toppings.
What’s the best way to prevent pancakes from sticking?
Coating your griddle with melted butter and keeping it at a steady medium heat will ensure easy flipping. Avoid pressing down on the pancakes while cooking to keep them fluffy and avoid sticking.
Final Thoughts
I can’t recommend this Fluffy Pancakes with Maple Syrup and Fresh Berries Recipe enough—it’s effortlessly comforting, wonderfully tasty, and a guaranteed crowd-pleaser. Whether you’re cooking for family or simply treating yourself, these pancakes provide that perfect balance of fluffiness, sweetness, and fresh brightness. Give it a try and watch breakfast transform into one of your favorite moments of the day!
Print
Fluffy Pancakes with Maple Syrup and Fresh Berries Recipe
- Prep Time: 6 minutes
- Cook Time: 5 minutes
- Total Time: 11 minutes
- Yield: 10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This recipe for fluffy pancakes provides a delicious and easy way to prepare a classic breakfast favorite. Made with simple ingredients like all-purpose flour, baking powder, milk, egg, and butter, these pancakes are tender and light. They are cooked on a preheated electric griddle to achieve the perfect golden brown finish and served with pats of butter, pure maple syrup, and fresh berries for a delightful morning treat.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter (3 tablespoons melted for batter, 1 tablespoon melted for griddle)
Toppings
- Pats of butter
- Pure maple syrup
- Fresh berries (strawberries and blueberries)
Instructions
- Preheat Griddle: Preheat a large electric griddle (approximately 20×12 inch) over medium heat to 350°F. While waiting, prepare the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Create a small well in the center of the dry ingredients.
- Combine Wet Ingredients: In a small bowl, whisk whole milk, room temperature egg, vanilla extract, and 3 tablespoons of melted unsalted butter until fully blended.
- Make Batter: Pour the wet mixture into the well of the dry ingredients and stir gently just until combined. A few lumps are fine; avoid overmixing to keep pancakes light and fluffy.
- Prepare Griddle Surface: Lightly coat the preheated griddle with the remaining tablespoon of melted butter using a heat-safe pastry brush for an even layer.
- Portion Batter: Using a medium cookie scoop (about ¼ cup or 2-inch diameter), scoop batter onto the griddle, spacing portions about 1½ inches apart. The large griddle will hold 8-10 pancakes at a time.
- Cook First Side: Cook pancakes for 3-4 minutes until bubbles form around edges and centers begin to bubble.
- Flip and Cook Second Side: Gently flip pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat for remaining batter as needed.
- Serve: Remove cooked pancakes from griddle and stack 2-3 high. Add a pat of butter on top, drizzle with pure maple syrup, and serve with fresh berries on the side for a perfect breakfast.
Notes
- Use room temperature eggs to ensure better blending and fluffy pancakes.
- Do not overmix batter to prevent tough pancakes; lumps are okay.
- Maintain griddle temperature around 350°F for even cooking.
- Adjust cooking times slightly if using a stovetop skillet instead of a griddle.
- For fluffier pancakes, let batter rest 5 minutes before cooking if desired.
