Pancakes with Berries

Tender crumb, rich flavor.

Why You'll Love This Recipe

• Tall, fluffy, tender — never gummy or flat.
• Real-deal weekend breakfast feeling.
• Batter rests while pan heats — built-in efficiency.
• Freezes and toasts back beautifully.
• Endless toppings — berries, banana, chocolate chips.

Ingredient Notes

• Buttermilk + both leaveners is what gives the lift.
• Melted butter (not oil) for flavor and that crisp edge.

Ingredient Substitutions

• Whole wheat pastry flour for half the AP.
• Add ½ cup mashed banana or ¾ cup blueberries to the batter.
• Sub Greek yogurt + milk if no buttermilk.

Equipment Needed

• Nonstick skillet or griddle
• Two mixing bowls
• Whisk
• ¼-cup measuring scoop

Prep Tips

• Crack the eggs into the buttermilk first; they whisk in easier.
• Don't press cooked pancakes with the spatula — squashes out the air.

Instructions

1. 1

   Gather and prep: 1 cup flour, 1 cup milk, 1 large egg, 1 cup sugar, 1 baking powder, 2 tbsp butter, 1 berries. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Mix batter.

3. 3

   Cook pancakes on griddle. Cool on a rack before slicing — most baked goods set as they cool.

4. 4

   Top with berries and syrup.

Artsi Pro Tips

• Real buttermilk is the difference between fluffy and flat — the acid activates the soda.
• Lumps are normal — overmixing makes tough pancakes.
• Medium heat, not high. They need time to cook through.

Common Mistakes

• Overmixing — tough, rubbery pancakes.
• Pan too hot — burned outside, raw middle.
• Flipping too early — torn pancakes, scrambled tops.
• Stacking immediately — steam makes them soggy.

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