Mixed Berry Pancakes

Total Time
Bursting with berries, these pancakes really satisfy. Extras freeze and reheat well so make a double batch for another week.
  • mixed berries
    3 cup(s), fresh or frozen and thawed (chopped if large)
  • fresh lemon juice
    1 Tbsp, or more to taste
  • all-purpose flour
    1 cup(s)
  • sugar
    2 Tbsp, granulated
  • baking powder
    ½ tsp
  • table salt
    ⅛ tsp
  • low-fat buttermilk
    1 cup(s)
  • egg(s)
    1 large, separated
  • egg white(s)
    2 large
  • unsalted butter
    2 tsp, divided
  • powdered sugar
    1 Tbsp, for dusting
  1. In a medium bowl, gently toss berries with lemon juice; set aside.
  2. In another medium bowl, sift together flour, granulated sugar, baking powder and salt; set aside.
  3. In a large mixing bowl, combine buttermilk with egg yolk.
  4. Add flour mixture to buttermilk mixture; stir in berries and set aside.
  5. In a medium mixing bowl, using an electric mixer, beat egg whites until stiff peaks form; gently fold into batter until combined.
  6. 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.
  7. 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.
  8. Serving size: 3 pancakes

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