Ingredients
2 eggs
3 cups all-purpose flour
6 teaspoons baking powder
1 tablespoon honey
2½ cups milk
½ cup blueberries, chopped (plus more for topping)
½ cup raspberries
1 cup strawberries, chopped
1 cup bananas, chopped
1 teaspoon vegetable oil (for cooking)
Optional: Maple syrup or extra honey for serving
Instructions
- Sift the flour and baking powder into a large bowl.
- Make a well in the center of the dry ingredients.
- Pour the honey, milk, and crack the eggs into the well.
- Mix everything together until the batter is smooth with no lumps.
- Fold in the chopped blueberries gently.
- Heat a teaspoon of oil in a medium-sized pan over medium heat.
- Pour about ¼ cup of batter into the pan for each pancake.
- Cook until bubbles form on the surface and the edges look set.
- Flip the pancake and cook until golden brown on the other side.
- Repeat with remaining batter, adding more oil as needed.
- Serve warm topped with strawberries, bananas, raspberries, and extra blueberries.
- Drizzle with maple syrup or honey if desired.
Notes
- Do not overmix the batter—this keeps the pancakes fluffy.
- You can prepare the batter ahead of time and store it in the fridge overnight.
- For vegan pancakes, replace eggs with flaxseed substitute and use almond or oat milk.
- For gluten-free pancakes, use gluten-free flour.
- Store leftovers in the fridge up to 3 days or freeze up to 3 months.
- Reheat in toaster, oven, or microwave until warm.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 7g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
