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The Boat Shed Kitchen

Triple Berry Pancakes

These fluffy triple berry pancakes are bursting with strawberries, blueberries, and raspberries in every bite. Perfect for a cozy weekend breakfast or a special brunch treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda *see note
  • 1 ½ tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 large egg
  • 1 ½ cups buttermilk *see note
  • ⅓ cup strawberries cut into small chunks
  • ⅓ cup blueberries whole
  • ⅓ cup raspberries sliced in half lengthwise
  • Butter for frying

Method
 

  1. In a bowl, whisk together flour, baking soda, sugar, and salt.
  2. Stir in the egg and buttermilk until smooth. Fold in the berries gently.
  3. Heat a skillet over medium heat with butter.
  4. Pour ½ cup batter per pancake. Cook until bubbles form and bottoms are golden.
  5. Flip and cook until golden on both sides.
  6. Serve warm with syrup, butter, whipped cream, and extra fruit.
  7. 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.