Ingredients
Scale
- 1 ½ cups (180g) All-purpose Flour: The structural backbone of our pancakes, providing the perfect tender crumb.
- 2 teaspoons Baking Powder: The leavening agent that gives these pancakes their signature light and airy lift.
- ½ teaspoon Salt: Balances the sweetness and enhances the overall flavor profile.
- 1 tablespoon Granulated Sugar (optional): Adds a touch of sweetness to the batter itself, though the honey and berries provide plenty. You can adjust or omit based on preference.
- 1 ¼ cups (300ml) Milk: Whole milk, 2%, or even plant-based alternatives like almond or oat milk work wonderfully to moisten the batter.
- 1 large Egg: Binds the ingredients together and adds richness and structure.
- 2 tablespoons Unsalted Butter, melted (plus more for greasing): Adds flavor, tenderness, and helps achieve those crispy golden edges.
- ¼ cup (84g) Honey: The star sweetener, lending a unique floral depth and moisture that syrup alone can’t replicate. Use a good quality liquid honey.
- 1 teaspoon Vanilla Extract: Enhances all the other flavors, adding a warm, aromatic note.
- 1 cup Mixed Berries (fresh or frozen): A vibrant medley of blueberries, raspberries, strawberries (sliced if large), or blackberries. If using frozen, no need to thaw.
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar (if using). Whisking thoroughly helps to evenly distribute the baking powder, ensuring a consistent rise.
- Prepare Wet Ingredients: In a separate medium-sized bowl, whisk together the milk, egg, melted butter, honey, and vanilla extract until well combined. Ensure the melted butter isn’t too hot, or it might cook the egg.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredient mixture. Gently fold them together with a spatula or wooden spoon until just combined. It’s crucial not to overmix; a few lumps are perfectly fine. Overmixing develops the gluten in the flour too much, resulting in tough, chewy pancakes instead of light and fluffy ones.
- Rest the Batter (Optional but Recommended): Cover the bowl and let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to start working its magic, leading to even fluffier pancakes.
- Fold in Berries: Gently fold in the mixed berries into the batter. If using frozen berries, fold them in straight from the freezer to prevent them from bleeding too much color into the batter.
- Heat the Griddle/Pan: Place a non-stick griddle or large frying pan over medium heat. To test if it’s ready, flick a few drops of water onto the surface; they should sizzle and evaporate quickly.
- Grease the Pan: Lightly grease the hot griddle or pan with a small amount of butter or a light spray of cooking oil. Wipe away any excess with a paper towel; too much fat can make the pancakes greasy.
- Cook the Pancakes: Pour or ladle about ¼ cup of batter per pancake onto the hot griddle, leaving some space between each one for easy flipping. Cook for about 2-3 minutes per side. You’ll know it’s time to flip when bubbles start to appear on the surface and the edges look set and slightly dry.
- Flip and Cook: Carefully flip the pancakes using a thin, wide spatula. Cook for another 1-2 minutes on the second side, or until golden brown and cooked through. The center should spring back when lightly pressed.
- Keep Warm (Optional): As you cook the pancakes in batches, you can keep the finished ones warm in a preheated oven at a low temperature (around 200°F or 90°C) on an oven-safe plate or baking sheet.
- Serve Immediately: Serve your delicious Simple Berry Honey Pancakes warm with your favorite toppings.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Sugar: 25g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 10g