Fluffy, fruity, and full of flavor—these Triple Berry Pancakes are the perfect way to start your morning.
Each bite is bursting with juicy strawberries, blueberries, and raspberries, making them a refreshing twist on a breakfast classic.
Why You’ll Love This Recipe
They’re light, fluffy, and packed with fresh berries.
Perfect for brunch, special occasions, or a cozy weekend breakfast.
Quick to whip up with simple pantry staples.
What You’ll Need (Ingredient Highlights)
All-purpose flour provides the base for a tender pancake.
Buttermilk keeps the batter moist and adds a subtle tang.
Strawberries, blueberries, and raspberries bring a natural sweetness.
Butter adds richness and ensures golden, crisp edges.
Pro Tips Before You Start
Don’t overmix the batter—gentle folding keeps pancakes fluffy.
Use medium-low heat to prevent burning before the insides cook.
Cook in batches and keep finished pancakes warm in a low oven.
Top with extra berries, syrup, or whipped cream for a café-style finish.
How to Make Triple Berry Pancakes
Step 1 – Mix dry ingredients
In a medium bowl, whisk together flour, baking soda, sugar, and salt.
Step 2 – Make the batter
Stir in the egg and buttermilk until smooth.
Gently fold in strawberries, blueberries, and raspberries without crushing them.
Step 3 – Cook the pancakes
Heat a skillet over medium heat and melt butter.
Pour about ½ cup batter per pancake.
Cook until bubbles form and bottoms are golden.
Flip and cook until both sides are golden.
Step 4 – Serve and enjoy
Stack pancakes high and serve warm with syrup, butter, whipped cream, and extra fruit.
What to Serve Them With
A drizzle of maple syrup or honey.
Whipped cream for extra indulgence.
A sprinkle of powdered sugar for a pretty finish.
Variations / Substitutions
Swap berries for bananas, peaches, or chocolate chips.
Use whole wheat flour for a heartier version.
Try dairy-free milk with a splash of vinegar instead of buttermilk.
Storage & Leftovers
Refrigerate pancakes in an airtight container for up to 3 days.
Freeze in layers with parchment paper for up to 2 months.
Reheat in the microwave or toaster until warm.
FAQs
Can I use frozen berries?
Yes, but thaw and drain them first to prevent soggy pancakes.
How do I make pancakes fluffier?
Don’t overmix the batter and use fresh buttermilk.
Can I double the recipe?
Absolutely, just mix in two batches to avoid overworking the batter.
Do I need to grease the skillet?
Yes, a little butter or oil helps prevent sticking and adds flavor.
What toppings go best with these pancakes?
Maple syrup, extra berries, whipped cream, or even yogurt.
Can I make the batter ahead of time?
It’s best cooked fresh, but you can prep dry ingredients the night before.
Final Thoughts
Triple Berry Pancakes are a cheerful and delicious breakfast that’s as pretty as it is tasty.
Whether for a lazy Sunday or a festive brunch, they’ll brighten your morning and bring smiles to the table.
Triple Berry Pancakes
Ingredients
Method
- In a bowl, whisk together flour, baking soda, sugar, and salt.
- Stir in the egg and buttermilk until smooth. Fold in the berries gently.
- Heat a skillet over medium heat with butter.
- Pour ½ cup batter per pancake. Cook until bubbles form and bottoms are golden.
- Flip and cook until golden on both sides.
- Serve warm with syrup, butter, whipped cream, and extra fruit.
- See full steps with tips & photos → https://theboatshedcafe.com/triple-berry-pancakes/
Notes
- If you prefer fluffier pancakes, substitute baking soda with 1 teaspoon baking powder.
- No buttermilk? Use 1 ½ cups milk mixed with 1 tablespoon vinegar or lemon juice. Let sit 5 minutes before using.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.