Name: Fluffy Summer Berry Pancakes 🥞
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients: 1 cup all-purpose flour; 1 tbsp sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup milk; 1 egg; 2 tbsp melted butter; 1/2 tsp vanilla extract; 1/4 cup fresh raspberries; 1/4 cup fresh blueberries; 2 tbsp peanut butter (optional); 2 tbsp chopped hazelnuts (optional); 1 tsp sesame seeds (for garnish)

These pancakes are light and fluffy, paired with the sweetness of fresh berries and the creamy crunch of peanut butter and nuts.

Quick Steps ✨

Mix Dry Ingredients: In a bowl, combine flour, sugar, baking powder, baking soda, and salt.

Add Wet Ingredients: Whisk in milk, egg, melted butter, and vanilla until smooth.

Cook Pancakes: Pour batter in small rounds on a hot griddle, cook until bubbles form, then flip.

Top with Berries: Arrange raspberries and blueberries over the pancakes.

Drizzle & Serve: Add peanut butter drizzle, chopped nuts, and sesame seeds on top. Enjoy!

Step by Step Instructions 📝

1. Prepare Batter: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together milk, egg, melted butter, and vanilla. Slowly pour the wet mixture into the dry ingredients, stirring until you achieve a smooth batter.

2. Heat the Griddle: Preheat a non-stick griddle or skillet over medium heat and lightly grease with a bit of butter or oil.

3. Cook Pancakes: Pour small amounts of batter onto the griddle to form round pancakes. Cook for 2-3 minutes until bubbles start to form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.

4. Assemble Toppings: Arrange pancakes on a plate, layer with fresh raspberries and blueberries, and drizzle a bit of peanut butter on top. Sprinkle chopped hazelnuts and sesame seeds for added crunch.

5. Serve Warm: Serve the pancakes immediately while warm and fluffy. Enjoy with a bit of extra peanut butter or syrup if desired!

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Substitutions 🔄

Flour: Substitute with gluten-free all-purpose flour if needed.

Milk: Use almond or oat milk for a dairy-free version.

Peanut Butter: Swap for almond butter or honey for a different twist.

Nuts: Try chopped almonds or walnuts if hazelnuts aren’t available.

Useful Notes 📝

Adjust Batter Consistency: If your batter feels too thick, add a splash of milk for a smoother pour.

Cookware Tip: Using a non-stick griddle will make flipping pancakes much easier without sticking.

Berry Tips: Frozen berries can be used if fresh ones are unavailable, just thaw and pat dry to avoid extra liquid.

Nutritional Insights 🍎

Each serving contains the stated nutritional values:

🔥 Energy: 250 kcal

🥑 Fat: 10 g (saturates: 3 g)

🍞 Carbohydrates: 35 g (sugars: 5 g)

🌾 Fiber: 3 g

💪 Protein: 6 g

🧂 Salt: 0.4 g

Don’t worry about calories, this is a good one!

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Leftover Advice ♻️

Store any leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, simply warm them in the microwave for 10-15 seconds or on a skillet for a few minutes. Avoid freezing with fresh berries on top; add berries fresh after reheating.