Triple Berry Pancakes


Servings 8 (3 pancakes, you use 2 tablespoons when measuring out the batter)


3 cup(s) mixed berries, fresh or frozen and thawed (chopped if 1 Tbsp fresh lemon juice, or more to taste
1 cup(s) all-purpose flour
2 Tbsp sugar, granulated
1/2 tsp baking powder
1/8 tsp table salt
1 cup(s) buttermilk
1 large egg(s), separated
2 large egg white(s)
2 tsp unsalted butter, divided
1 Tbsp powdered sugar, for dusting


In a medium bowl, gently toss berries with lemon juice; set aside.

In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.

In a large mixing bowl, combine buttermilk with egg yolk.

Add flour mixture to buttermilk mixture; stir in berries and set aside.

In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.

Heat a very large nonstick skillet over medium heat; add 1/2 teaspoon butter. When butter is melted, make six pancakes at a time by pouring 2 heaping tablespoons of batter into skillet for each pancake (make sure to leave enough space in between each). Cook until bottoms are golden, about 2 minutes; flip and cook until centers are set, about 2 minutes more.

Remove pancakes to a plate and cover to keep warm (or place in a warm oven); repeat with remaining ingredients, making six pancakes at a time. When ready to serve, dust pancakes with powdered sugar. Yields 3 pancakes per serving.

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