Berry Pancakes

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Berry Pancakes

Berry Pancakes
Number of Servings: 6 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source: MM User
Food Groups: Dairy, Fruits, Grains
Main Ingredient: Fruit
Meal Type: Breakfast & Brunch, Appetizers, Snack, Dessert
Nutrition Content: Low Calorie, Good Source of Calcium, Low Fat
Special Features: Quick to Prepare (under 30 minutes)

A mix of berries and pancakes but not like crepe suzettes. They are more of a French pancake.


2 Eggs
2/3 cup Milk
1/3 cup Water
1/2 teaspoon Vanilla extract
1 tablespoon maple Syrup
1 teaspoon double acting baking Powder
2 tablespoons powdered Sugar
3/4 cup all purpose Flour
1/2 teaspoon Salt
1/2 cup Raspberries, Blueberries and Strawberries (fresh or thawed from freezer)


Sift dry ingredients together.

Beat the eggs, add the liquid ingredients and beat again.

Combine the ingredients and stir until most of the lumps are gone. Don't worry about the rest, they will take care of themselves.

Pour the batter onto a lightly greased frying pan and spread the batter so the whole bottom is covered. Cook on medium heat for about 30 seconds on each side until both sides are a golden brown.

Wrap a few tablespoons of each kind of berry in the pancake.

Optional: You can also spread maple syrup over the pancakes instead of berries.

Nutrient Information
Calories: 119
Total Fat: 2 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat:
Sodium: 489 mg
Carbohydrates: 19 g
Protein: 5 g
Fiber: 1 g
Vitamin A: 48 RE
Vitamin C: 2 mg
Calcium: 154 mg
Iron: 1 mg

Cook's Notes:

Batter will be liquidy.
The pancakes must be made thin!
If you are using a cast iron pan or any other pan without teflon then use canola oil to grease the pan instead of butter.