• 4servings
  • 45minutes
  • 582calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B12, H, C
MineralsIodine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓


  2. 2 cups all purpose flour

  3. 2 teaspoons baking powder

  4. 1 teaspoon baking soda

  5. 2 tablespoons sugar

  6. 1/2 teaspoon salt

  7. 2 eggs , beaten

  8. 2 1/4 cups shaken buttermilk , plus more for loosening batter if necessary

  9. 2 tablespoons butter , melted and slightly cooled

  10. 1/2 cup frozen or fresh blueberries

  11. Melted butter for cooking pancakes


  13. 2 cups sliced berries ( strawberries , raspberries , blackberries , blueberries)

  14. 1 tablespoon lemon juice

  15. 2 teaspoons sugar


  17. 2 cups plain yogurt

  18. 1/4 cup maple syrup

  19. finely grated zest of 1 lemon

Instructions Jump to Ingredients ↑

  1. Sift together the flour, baking powder, baking soda, sugar and salt in a large bowl. Whisk together the eggs, buttermilk and melted butter. Combine the wet and dry ingredients and whisk until just combined (batter will be slightly lumpy).

  2. Heat a griddle or cast-iron skillet over medium-high heat and brush griddle with additional melted butter. Measure out pancake batter 1/3 cup at a time and pour in batches into griddle or skillet Cook until edges brown and bubbles form around edges and center of pancakes, 2-3 minutes per side. Flip and continue cooking.

  3. Combine yogurt, maple syrup and lemon zest in a bowl. Serve over Very Berry Pancakes.

  4. Note: If batter becomes too thick, loosen with additional buttermilk, adding 1 tablespoon at a time, If you like sweeter pancakes, add an additional tablespoon of sugar to the batter.


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