Recipes and Cooking Berry Pancakes 4.0 (5) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Heat Time: 1 mins Total Time: 26 mins Servings: 10 Yield: 20 to 24 pancakes Jump to Nutrition Facts Ingredients 3 ½ cup all-purpose flour ¼ cup sugar 4 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 2 eggs, lightly beaten 3 cup buttermilk or sour milk* ⅓ cup vegetable oil ⅓ cup fresh or frozen blueberries** ⅓ cup fresh raspberries Maple-flavor syrup (optional) Directions In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture. In another large bowl combine eggs, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Gently stir in blueberries. For each pancake, pour a scant 1/3 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are golden, turning over when surfaces are bubbly and edges are slightly dry. Cool completely. Layer pancakes between sheets of waxed paper in a freezer container or bag; seal and freeze for up to 2 months. To serve, place 2 frozen pancakes on a microwave-safe plate. Microwave on 100% power (high) for 1 to 1 1/2 minutes or until warm, turning once. If desired, serve with syrup. * To make 3 cups sour milk, place 3 tablespoons lemon juice or vinegar in a 4-cup glass measuring cup. Add enough milk to make 3 cups total liquid; stir. Let stand for 5 minutes before using. ** If you like, replace the blueberries with one of the following dried fruit options: snipped dried apples, dates, cherries, or mixed fruit; raisins; or dried cranberries. Rate it Print Nutrition Facts (per serving) 304 Calories 10g Fat 44g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 304 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 43mg 14% Sodium 530mg 23% Total Carbohydrate 44g 16% Total Sugars 10g Protein 9g Vitamin C 2.6mg 13% Calcium 227mg 17% Iron 2.5mg 14% Potassium 203mg 4% Folate, total 90.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.