Mulberry Pancakes Recipe

Mulberries are like a rare treasure, and when I can find these sweet treats fresh during mulberry season, the first thing I do is get most of them in the freezer and use the rest to make these glorious mulberry pancakes. These delicious pancakes with mulberries are quick to prep, easy to make, and of course, absolutely delicious.

Why I Love This Recipe

It’s no secret how much I love blueberry pancakes, but these mulberry pancakes I first made last year are some of the best things I have ever eaten in my life! Ever!

These mulberry pancakes are super quick and easy to make and the taste is absolutely out of this world. My kids love them so much! I made a batch, turned around for one minute, and the boys had devoured every last bit, so I made a second batch. Those didn’t last long either, but the happy faces did.

The hardest part about this recipe might be finding those magical mulberries. If you’re lucky enough to have a mulberry tree, a) can I be your best friend? and b) you can pick and freeze the ripe berries so you have them all year round. Here in the midwest, we mostly forage for them or visit mulberry farms for picking. A lot of stores only carry frozen mulberries, which totally work.

If you can’t find any mulberries at all, any fresh berries will work. But you totally want to try mulberries at least once, a lot of people never get the chance. Boy are they missing out!

• These are the BEST pancakes I have ever eaten in my life. This is no exaggeration!
• Served the first batch to my teenage boys, turned around and every morsel was GONE so I had to make another batch.
• You can easily replace mulberries with any berries
• Simple recipe that is super quick and easy to make

Recipe Ingredients

Other than the mulberries, all the different ingredients are simple and easy to find. You probably have most of them in your kitchen right now.

All-purpose flour - Use a gluten-free flour blend like Bob’s Red Mill or oat flour for delicious gluten-free pancakes

Granulated sugar - you can replace a portion with raw sugar or light brown sugar if desired

Baking powder - Make sure your baking powder is fresh/in date for best results

Salt - feel free to omit this if using salted butter.

Eggs - I use a large egg. For an eggless option, try using 1 well mashed ripe banana or making a flax egg.

Milk - whole milk works best but can be replaced with a non-dairy variety for dairy free pancakes when butter is also replaced with a dairy free alternative. 

Butter - melt butter on the stove or in the microwave. Salted or unsalted butter will both work for this recipe. If you are using salted butter, you might opt to skip adding the extra salt from the recipe. Non-dairy butter can also be used.

Vanilla extract - Flavoring extracts are very concentrated, so be careful not to use too much. You can also try a little almond extract for a slightly different flavor vibe.

Mulberries - If you have mulberry trees, pick them fresh, remove the stems and wash them well a couple times before using. If using frozen mulberries, allow them to thaw completely and press a paper towel into them to remove excess moisture.

Butter and syrup for topping - see more topping and serving suggestions below

How to Make Mulberry Pancakes

Follow these simple instructions for perfect pancakes every time.

Step 1

In a large bowl, combine flour, sugar, baking powder and salt. Mix these dry ingredients well. Add the milk, egg, butter and vanilla extract. Using a mixer or spoon, mix until free of lumps. 

Step 2

Place a skillet over medium heat and spray generously with cooking spray.

Step 3

Add the batter to the hot skillet in 1/4-cup increments. Add a few mulberries to each pancake before flipping, cook for about 3 minutes on each side until golden brown.

Repeat until the batter is gone using 1/4 cup of batter for each pancake and spraying the skillet with cooking spray before each new batch. 

Spread butter over warm pancakes and pour syrup and extra berries over the top.

Recipe Notes

• Cook your pancakes on low-medium heat on the stovetop to avoid burning the cakes.
• The pancake batter will be very thick. This is normal and ensures you’ll be producing fluffy pancakes.
• Flatten/round out the batter with the back of a spoon or rubber spatula once it’s been dropped into the hot pan.
• Reheat leftovers in 30-second increments until warmed through. These are too delicious to be thrown away!
• One downside of handling mulberries is that their deep purple color can stain skin and clothing. Use latex gloves in order to avoid having stained fingers for days.

Tips & Tricks for Perfect Pancakes

• Room temperature eggs and milk are best as they won't cause the melted butter to reharden when mixed together.
• You can add a little lemon juice or lemon zest to give these pancakes an extra little zip
• If you try to mix the berries into the batter they'll probably break and you'll end up with purple pancakes. Still delicious though!
• Let the batter sit at room temperature for approximately 30 minutes before cooking if desired. The resting time allows the flour to absorb the liquid, ensuring a light and fluffy end result.
• Use a 1/4 cup measuring cup to scoop the batter so the pancakes are consistently the same sizes.
• You’ll know the first side of the pancake is done and ready to be flipped when little air bubbles start to form and break on the surface of the exposed side.
• Pancakes are usually finished cooking and the second side is done when you can start to see a little steam coming from under the pancake.

How to Serve Mulberry Pancakes

Serve these pancakes classic style, hot and topped with butter and maple syrup. 

You can also top these delicious pancakes with more fresh fruit and some of my delicious homemade mulberry puree sauce for even more of that great mulberry flavor.

I also like to serve these pancakes with some slices of billionaire bacon and cheesy breakfast potatoes. I love the salty-sweet combo.

How to Store Leftover Pancakes

First, all remaining batter should be made into pancakes. Pancakes store longer and better to freeze than pancake batter.

Allow the pancakes to cool fully before attempting to refrigerate or freeze them. Condensation will ruin a good pancake.

Stored properly in an airtight container or sealed freezer bag, these will be at their best in the 

refrigerator for 3-4 days. If frozen, they’ll be good for two months.

Tip for freezing: Cut some parchment or wax paper into squares and place a square between pancakes so they don’t freeze together.

How to Reheat Pancakes

You can reheat pancakes in the microwave or in your regular old toaster! 

To reheat in the microwave, place 2 to 3 pancakes in a single layer on a plate with a paper towel under and over them. Heat for 1-2 minutes, checking every thirty seconds. 

If you reheat them in the toaster, just watch so that they don’t get too crisp. It only takes a couple of minutes

Mulberries vs Blackberries

Mulberries and blackberries share some aspects of a similar appearance, but that’s about where it ends. If you ask people the difference, youu might get a lot of funny answers.

Mulberries are sweeter than blackberries but also have a range and variety of flavors depending on their color which ranges from white or pale pink to deep black/purple. Some say perfectly ripe mulberries even taste like gummy bears!

Also, the mulberry isn’t technically a true berry. It’s a fruit that grows from a tree and not a bush. 

How to Freeze Mulberries

Freezing fresh mulberries is an easy kitchen task and a great way to save money. Especially since most stores don’t carry fresh mulberries and you’re lucky if you can find frozen ones. The best part is it's also super easy to do.

Wash your fresh mulberries and pat them dry with some paper towels. Line a baking sheet that will fit in your freezer with some parchment paper and place the cleaned berries in a single layer on the baking sheet.

Place the berries in the freezer for at least 3 hours or until the berries are frozen firm. When the berries are fully frozen, you can transfer them to a freezer safe, zip-top bag or container.

Frozen mulberries will be at their best for up to 6 months when stored properly.

How to Freeze Pancake Batter

Did you know you can freeze pancake (and waffle) batter? The best way is to pour your prepared batter into a freezer safe, zip-top bag and press the air out or remove the air with a straw or vacuum sealer so there is as little space as possible. Stored properly, frozen batter is good for up to 3 months.

Thaw the batter completely in the refrigerator the day before you’re ready to use. Then just cut a hole in the corner of the bag, and you have an easy batter bag.

What Temperature Do I Cook Pancakes on the Stove

Ideally, the temperature for creating the perfect pancakes on the stove top should be between 350-375 degrees F. For burners without temperature settings, a medium-low to medium setting works great.

A lower temperature setting is safer than a high setting, as high temps may scorch the pancakes making them inedible and undercooked in the centers. It is highly recommended not to exceed medium heat.

FAQs

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