Delicious Pancakes with Berries and Almonds
A warm stack of pancakes—golden edges, tender centers, the sweet tang of berries and the satisfying crunch of toasted almonds—can turn an ordinary morning into a small celebration. The aroma of butter and vanilla drifting through the kitchen, the first bite yielding a pillowy texture that gives way to juicy bursts of berry, is comfort on a plate. This recipe is all about cozy, simple pleasure: it’s approachable enough for a busy weekday breakfast, indulgent enough for lazy weekend brunches, and festive enough to serve at a holiday morning gathering.
If you enjoy pairing sweet breakfasts with savory options, try balancing this stack alongside a rich egg dish like baked feta eggs with tomatoes and spinach for a memorable brunch spread.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes (depends on griddle size and batch count)
- Total Time: 22–25 minutes
- Servings: 4 (about 2–3 pancakes per person, makes ~8 pancakes depending on size)
- Difficulty Level: Easy — great for beginner cooks
Nutrition Highlights
Estimated nutrition per serving (one-quarter of the prepared batter, without optional toppings). Values are approximate and calculated using USDA FoodData Central reference values for common ingredients; consider these estimates rather than precise lab-tested numbers.
Per serving (without berries, syrup, or almonds)
- Calories: ~350 kcal
- Protein: ~9.5 g
- Carbohydrates: ~43 g
- Sugars: ~9–10 g (includes added sugar and milk lactose)
- Fiber: ~1.2 g
- Fat: ~15 g
- Saturated fat: ~8–9 g (from butter and eggs)
- Sodium: ~410 mg
If you add typical toppings (per serving):
- 1/2 cup fresh mixed berries: +25–40 kcal
- 1 tablespoon maple syrup: +50–55 kcal
- 2 tablespoons sliced almonds: +70–80 kcal
These numbers are estimates based on ingredient databases and nutrition resources (USDA FoodData Central, Mayo Clinic general guidance). If you need precise nutrition facts for medical reasons, consider using a dedicated nutrition calculator with your exact ingredient brands and quantities or consult a registered dietitian.
Why You’ll Love It
This recipe hits several sweet spots at once:
- Flavor & Texture: Buttermilk and baking soda create pancakes that are tender inside with a lightly crisp edge, while the optional almonds add a toasted crunch that contrasts beautifully with juicy berries.
- Comfort & Community: These pancakes are an easy way to gather people around the table—kids, friends, or family—and create a relaxed, warm atmosphere.
- Speed & Simplicity: With a short prep and cook time, you can have a stack on the table quickly, making it perfect for busy mornings or last-minute brunches.
- Versatility: It adapts well to seasonal fruit, dietary swaps, and creative toppings.
Step-by-Step Instructions
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
- 2 large eggs, room temperature
- 1/4 cup (56 g) butter, melted (plus extra for griddle)
- 1 teaspoon vanilla extract
Optional ingredients and suggested substitutions: - Fresh berries (blueberries, raspberries, sliced strawberries) — optional for folding into batter or topping
- Maple syrup — for serving
- Sliced or slivered almonds — toasted for topping
- Substitutions: use 1 1/2 cups whole milk + 1 tablespoon lemon juice as a quick buttermilk substitute (let sit 5 minutes); substitute melted coconut oil for butter for a dairy-free option; use 1:1 gluten-free flour blend to make gluten-free pancakes (texture will vary).
Directions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until the flour is moistened — small lumps are fine. (Avoid overmixing; overworked batter yields tough pancakes.)
- Heat a griddle or large nonstick skillet over medium heat. Lightly grease with butter or oil. A good test: sprinkle a few drops of water on the surface — if they dance and evaporate, it’s ready.
- Pour about 1/4 cup batter per pancake onto the hot surface, leaving space between pancakes. If you like berries inside, gently press a few berries into the top of each pancake immediately after pouring.
- Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Use a thin spatula to lift an edge and check for a golden-brown color before flipping.
- Flip and cook the second side until golden and cooked through, another 1–2 minutes. Adjust heat as needed—if pancakes brown too quickly, lower the heat.
- Keep cooked pancakes warm in a low oven (200°F / 95°C) on a baking sheet while you finish the batch.
- Serve stacked, topped with fresh berries, a drizzle of maple syrup, and a sprinkle of toasted almonds if desired.
Practical tips
- Don’t overmix the batter; a few lumps preserve tenderness.
- Room-temperature eggs emulsify better; if cold, let them sit briefly on the counter.
- If batter seems very thick, thin with 1–2 tablespoons of milk. If too thin, add a tablespoon of flour.
- Use a spatula that fits under the pancake for easy flipping and minimal breakage.
Best Pairings
- Classic: a pat of butter and warm maple syrup for simple comfort.
- Fresh & bright: top with a mixture of fresh berries and a dollop of Greek yogurt for tang and protein.
- Nutty crunch: sprinkle toasted sliced almonds and a drizzle of honey for texture contrast.
- Savory balance: serve alongside eggs, bacon, or smoked salmon to create a balanced brunch plate.
- Drinks: pairs beautifully with freshly brewed coffee, a latte, or a pot of Earl Grey tea.
For more no-fuss breakfast or brunch companion ideas, browse inspiration from this roundup of easy cold-weather and no-bake recipes: 50 easy no-bake recipes for hot days and nights.
Keeping it Fresh
- Room temperature: Best served immediately. If left at room temperature, consume within 4–6 hours for quality (shorter in warm conditions).
- Refrigerator: Store cooled pancakes in an airtight container or zip-top bag for up to 3–4 days. Reheat gently in a skillet or in the microwave (cover with a damp paper towel to retain moisture).
- Freezer: Stack cooled pancakes with parchment paper between layers in a freezer-safe bag or container. Freeze for up to 2 months. Reheat from frozen in a toaster oven or skillet, or thaw overnight in the fridge and reheat.
Chef’s Advice
- Temperature control: Medium heat is your friend. Too hot and the outside will brown before the center cooks.
- Texture magic: Buttermilk reacts with baking soda to create lift and tenderness—don’t skip it. If using a milk + acid substitute, allow it to sit for 5–10 minutes to curdle slightly.
- Toasting almonds: Dry-toast sliced almonds in a skillet for 2–3 minutes, shaking the pan, until fragrant and lightly browned. Watch closely—nuts burn fast.
- Make-ahead tip: Mix the dry ingredients ahead of time and store in an airtight jar. Add wet ingredients when ready to cook to cut down morning prep.
Creative Twists
- Blueberry-Almond: Fold in 3/4 cup fresh blueberries to the batter and top with toasted almonds and a little lemon zest.
- Banana & Walnut: Mash one ripe banana into the wet ingredients and fold in 1/4 cup chopped walnuts. Reduces added sugar if your banana is ripe.
- Vegan Option: Use a flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water per egg, chilled) and replace buttermilk with almond milk + 1 tablespoon vinegar; use coconut oil instead of butter. Texture will be slightly denser.
- Gluten-Free: Swap in a 1:1 gluten-free baking flour (ensure it contains xanthan gum) and slightly reduce liquid if batter looks thin.
- Savory Herb Pancakes: Omit sugar and vanilla, add 2 tablespoons chopped chives and 1/2 teaspoon black pepper for a savory twist to pair with smoked salmon.
Recipe Q&A
Q: Can I make the batter ahead of time?
A: Yes—mix wet and dry components separately and combine just before cooking for best results. Mixed batter can rest in the fridge for up to 24 hours, though leavening power may decrease slightly.
Q: Why are my pancakes dense?
A: Likely from overmixing or old leavening agents. Mix until just combined and ensure baking powder/soda are fresh (replace if over 6–12 months old).
Q: How do I keep pancakes warm when cooking in batches?
A: Place finished pancakes on a baking sheet in a 200°F (95°C) oven; loosely tent with foil to retain moisture.
Q: Can I substitute milk for buttermilk?
A: You can use milk but add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let it rest 5 minutes to mimic buttermilk’s acidity.
Q: What’s a lower-calorie topping option?
A: Opt for fresh berries and a dollop of plain Greek yogurt instead of syrup—this adds protein and reduces added sugar.
Conclusion
If you’re craving a breakfast that feels like a hug in food form—light, flavorful, and easily dressed up—these pancakes with berries and almonds are a dependable choice. They’re quick enough for weekday mornings, beautiful for company, and forgiving to tweaks and substitutions. Try the base recipe once, then experiment with the creative twists to make it your own. For another take on blueberry and almond flavor profiles, check this inspired recipe for Blueberry Almond Pancakes – Honey and Birch, or explore a grain-free variation like this Almond Flour Pancakes Recipe – Love and Lemons to expand your pancake repertoire.
If you make this recipe, I’d love to hear how you topped them or what twist you tried—share your photos and notes so we can celebrate breakfast together.
Print
Delicious Pancakes with Berries and Almonds
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful stack of pancakes with golden edges, tender centers, and topped with fresh berries and toasted almonds, perfect for any morning.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
- 2 large eggs, room temperature
- 1/4 cup (56 g) butter, melted (plus extra for griddle)
- 1 teaspoon vanilla extract
- Fresh berries (blueberries, raspberries, sliced strawberries) – optional for folding into batter or topping
- Maple syrup – for serving
- Sliced or slivered almonds – toasted for topping
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until the flour is moistened — small lumps are fine.
- Heat a griddle or large nonstick skillet over medium heat, lightly greased with butter or oil.
- Pour about 1/4 cup batter per pancake onto the hot surface, leaving space between pancakes. If using berries, gently press a few into the top of each pancake immediately after pouring.
- Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden.
- Keep cooked pancakes warm in a low oven while you finish the batch.
- Serve stacked, topped with fresh berries, maple syrup, and toasted almonds if desired.
Notes
Avoid overmixing the batter to ensure tenderness. Use room temperature eggs for better emulsification.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 350
- Sugar: 10g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 9.5g
- Cholesterol: 110mg
