Strawberry Blueberry Pancakes

5 from 1 vote

Strawberry Blueberry Pancakes

These strawberry blueberry pancakes are an irresistible breakfast your whole family will love. Packed with juicy fruit and made with simple pantry staple ingredients, these pancakes are soft, fluffy, and the perfect way to start your morning.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 135kcal

Author: Nicole Durham

Cost: Recipe $2.32 / Serving $0.19

Equipment

Ingredients

1 large egg, lightly beaten ($0.33)
3 tablespoons vegetable oil ($0.12)
½ teaspoon vanilla extract ($0.02)
1 ½ cups milk ($0.23)
1 ¾ cups all-purpose flour ($0.22)
2 tablespoons granulated sugar ($0.05)
2 teaspoons baking powder ($0.08)
½ teaspoon baking soda ($0.01)
¼ teaspoon salt ($0.01)
½ cup strawberries, diced ($0.48)
½ cup blueberries ($0.77)

Instructions

Mix wet ingredients. In a large bowl, whisk together the egg, oil, vanilla, and milk until smooth.
Add dry ingredients. Add the flour, sugar, baking powder, baking soda, and salt. Stir gently just until combined. The batter will be slightly lumpy.
Fold in fruit. Gently fold in the strawberries and blueberries.
Rest the batter. Let the batter rest for 5 minutes while heating a skillet or griddle to medium heat, about 350°F.
Cook. Lightly grease the skillet. Scoop batter in ¼-cup portions and cook for 1 to 2 minutes per side, flipping when bubbles form and edges look set.
Serve. Serve warm with desired toppings.

Notes

Mix gently. A few lumps are fine. Overmixing leads to dense pancakes.
Resting matters. Letting the batter rest relaxes the gluten and improves fluffiness.
Heat control. Medium heat prevents burning while allowing pancakes to rise properly.
Storage. Refrigerate cooked pancakes in an airtight container for up to 3 days.
Freezing. Freeze pancakes in a single layer, then store stacked with parchment for up to 2 months. Reheat straight from frozen in a toaster or oven.

Nutrition