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.
Servings: 4
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp butter melted
- 1 tsp vanilla extract
- 1 cup mulberries
- Butter and syrup for topping
Instructions
- In a large bowl, combine flour, sugar, baking powder and salt. Mix well. Add the milk, egg, butter and vanilla extract. Using a mixer or spoon, mix until free of lumps.
- Place a skillet over medium heat and spray generously with cooking spray.
- Add the batter to the hot skillet in 1/4-cup increments. Add a few mulberries to each pancake before flipping, about 3 minutes on each side.
- Repeat until the batter is gone, spraying the skillet with cooking spray before each new batch. Spread butter over warm pancakes and pour syrup and extra berries over the tops.
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.