Description
Experience the delightful contrast of fluffy pancakes layered with a medley of fresh berries and a rich, creamy maple syrup. Each bite offers a burst of sweetness from the berries, complemented by the warm, buttery texture of the pancakes, creating a heavenly breakfast treat.
Ingredients
Scale
- For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- For the Berry Topping:
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- For the Creamy Maple Syrup:
- 1/2 cup maple syrup
- 1/4 cup heavy cream
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter.
- Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface (about 2-3 minutes).
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- In a small saucepan, combine the mixed berries, sugar, and lemon juice over medium heat. Cook until the berries soften and release their juices (about 5 minutes).
- In another saucepan, heat the maple syrup and heavy cream together until warm and well combined.
- Stack the pancakes on a plate, top with the berry mixture, and drizzle with the creamy maple syrup before serving.
Notes
- This pancake stack can be made ahead by preparing the pancakes and storing them in an airtight container in the refrigerator for up to 2 days.
- Store leftover berry topping in a sealed container in the fridge for up to 3 days.
- For a dairy-free option, substitute milk with almond milk and heavy cream with coconut cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: grilling
- Cuisine: American
Nutrition
- Serving Size: 1 stack of 3 pancakes with berry topping and syrup
- Calories: 450
- Sugar: 30 grams
- Sodium: 300 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 65 grams
- Fiber: 4 grams
- Protein: 8 grams
- Cholesterol: 70 milligrams
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