As soon as the 4th of July rolls around, I start thinking of those delicious red and blue berries that tend to be in season this time of year, like red raspberries, blueberries and sometimes still strawberries. While it’s not the most traditional use of these berries for Independence Day, I propose sleeping in and making some delicious berry-berry pancakes this year, or really any day off or weekend this July! They are sure to be a hit, especially if you have small children in the house like I do.
These pancakes were inspired by a diner my husband and I used to visit on trips to go snowboarding in Vermont. Apparently the diner is pretty famous for these pancakes, since my husband once saw someone wearing a T-shirt from the diner and struck up a conversation with the person sporting the shirt. Pretty quickly the conversation turned to asking whether the other had tried the berry-berry pancakes, which are of course served with a side of pure Vermont maple syrup.
Since I usually have the most success with buttermilk pancake mixes, I just used a mix this time and let the berries take center stage. Below you can find the berry-berry pancake recipe.
- 3 cups pancake mix + other ingredients called for in the mix recipe
- ½ cup blueberries
- ¼ cup red raspberries
- ½ cup sliced strawberries
- Maple syrup
- Butter (for topping and making the pancakes)
- Powdered sugar
- Mix pancake mix according to package directions.
- Heat butter on pan and add a scoop of pancake mix until the pancake reaches the desired size.
- Add a few of each kind of berry, then cover each berry with more pancake mix.
- Once the batter begins to bubble, flip the pancakes (2-3 minute per side).
- Repeat with remaining pancake mix, adding more butter for each pancake as necessary.