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A ‘Berry’ Good Pancake Recipe

We all know that pancakes are basically personal cakes made in a pan that are socially acceptable to eat first thing in the morning. It’s no wonder that about 212 million Americans used some sort of boxed pancake mix last year – we’re in love with the stuff! We, too, love Aunt Jemima like she’s a part of the family, but it might be time to broaden your pancake horizons.

This week at NYMM, we’re making proper pancakes from scratch and showing you how to easily cook a few fruit toppings to go with them. To be clear, we aren’t saying you always have to make your pancakes from scratch if you want them to be good. There are some great boxed-mixes out there nowadays, but we find that making pancakes from scratch every once in awhile helps you appreciate what they really are – cakes you make in a pan and top with syrup to start your day.

You did just break a (hopefully) eight-hour fast. Don’t you think you deserve some cake?

Pancakes with Berry Compote and Pear and Cinnamon Topping

Servings: 6-8 pancakes


  • 2 cups of all-purpose flour (whole-wheat flour or a 50/50 mix will do)
  • 2 tablespoons of sugar
  • 2 eggs
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 1 ⅓ cups of milk (preferably whole)
  • 6 tablespoons of butter (2 tablespoons, melted)
  • 1 cup of frozen mixed berries
  • 2 diced pears
  • ½ teaspoon of cinnamon
  • 5-6 mint leaves


In a large mixing bowl, mix together flour, sugar, baking powder, and salt until just combined.

  1. Beat eggs into milk and butter and add to flour mixture. Fold together until just combined. Resist the temptation to over-mix; it’ll make the pancakes less fluffy and more tough. Don’t worry if there are some lumps; they’ll go away during the cooking!
  2. In one small saucepan, add butter, berries, and mint. Cook over medium heat for 10-15 minutes until berries are soft and fragrant.
  3. Transfer the berries to an airtight container to keep them hot. You can use the same pan for the pears (just quickly rinse it) and add the diced pears, butter, and cinnamon and cook for 5-7 minutes, until they’re tender but not mushy.
  4. Heat a large pan or griddle over medium-high heat and melt a few tablespoons of butter. Add pancake mix to pan (I use a ladle) and cook each pancake for about 3-4 minutes per side.
  5. Serve pancakes with compote and pear topping and all your favorite syrups (Aunt Jemima included).
  6. Enjoy!

Images by Josh Guirguis

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