Triple Berry Pancakes

I'll be the first to admit that I'm not the biggest pancake lover. Aside from the ones I had at The Original Pancake House in Colorado—god knows how many years ago—I have been against the idea of them. In fact, I haven't loved sweets for breakfast in general until I tested the waters with my recent recipe Rosemary White Cheddar Sweet Potato Candied Bacon Waffles.

I haven't always been so foolish. You see, once upon a time, I loved them. Like seriously, love! For a year, every morning before middle school, pancakes would be waiting on the table for me—literally, every single day. I got pancaked out. Can you blame me? They were ones from the box. C'mon. 

Well, no more. These are awesome. My first caveat when I decided to make this recipe was that I wanted to make thick fluffy pancakes that just can't be made when using a boxed recipe. Second, is that I wanted some sort of fresh fruity aspect to them. So with blueberries, blackberries and raspberries inside and on top, theses fluffy delicious pancakes are the perfect excuse to eat sweets in the morning (Ps. they got devoured! To quote myself from my Instagram sneak peek: "I made today's 'Triple Berry Pancakes'. Then, I shamelessly devoured them (including the extra one in the kitchen). So frickin' delish!") You'll see what I'm talking about when you make them. 


PREP TIME: 15 minutes

COOK TIME: 15 minutes

TOTAL TIME: 30 minutes


3 - 5 Pancakes



Eggs (2)

Buttermilk (1 Cup)

Pure Vanilla Extract (1 Tsp)

Fresh Lemon Juice (From 1/2 Lemon)

All Purpose Flour (1 1/3 Cups)

Unsalted Butter (5 Tbsp, Melted)

Salt (1/2 Tsp)

White Sugar (1 Tbsp)

Baking Powder (2 Tsp)

Baking Soda (1/2 Tsp)

Blueberries (1/3 Cup)

Raspberries (1/3 Cup)

Blackberries (1/3 Cup)


Blueberries (1/3 Cup)

Raspberries (1/3 Cup)

Blackberries (1/3 Cup)

White Sugar (1 Tbsp)

Fresh Lemon Juice (From 1/4 Lemon)

Water (1/4 Cup)


Vermont Maple Syrup


Large Mixing Bowl

Medium Mixing Bowl

Small Mixing Bowl


Electric Mixer

Griddle Pan


Rubber Spatula


Wooden Spoon


Cutting Board

Chef's Knife

Pinch Bowl

1. TO MAKE YOUR PANCAKE BATTER. separate your eggs putting the yolks in the medium mixing bowl and the whites in your small mixing bowl.

Add your buttermilk, butter, vanilla and lemon juice to your egg yolks and whisk them all together.

In your large mixing bowl, combine your dry ingredients: your flour, sugar, baking soda, baking powder and salt.

Stir your egg yolk mixture into your flour mixture in your large bowl (leave some lumps. This will keep your pancakes light an fluffy).

Use your electric mixer on your egg whites till you bring them to white peaks. Then, use your rubber spatula to fold them into your batter.

On your cutting board, use your chef's knife to roughly chop your combined cup of blueberries, raspberries and blackberries. Put them into your pinch bowl.


2. TO MAKE YOUR BERRY COMPOTE: combine your blueberries, raspberries, black berries, sugar, lemon juice and water in your saucepan.

Bring it all to a boil.

Lower your heat and let simmer for 10 minutes.


3. FROM BATTER TO PANCAKES. heat your griddle pan over medium heat. Melt down a tablespoon of butter.

Use your tablespoon to scoop your batter onto your griddle pan—I used two tablespoons full for each pancake cooking two of them at a time leaving ample space for flipping.

When the butter begins to bubble around the edges of your pancake, scoop on some of your roughly chopped berries.

Use your spatula to smoothly flip your pancake.  

When the butter boils around its edges, again, use your spatula to transfer your pancake onto a serving plate.


4. PLATE IT. stack three triple berry pancakes.

Pour some of your Vermont maple syrup on them.

Then scoop on a few tablespoons of your berry compote onto the center of your top pancake (it'll drip down and be both beautiful and delicious).