Fluffy Berry Pancakes
Fluffy chocolate berry pancakes topped with rich chocolate ganache and a fresh berry sauce are a treat for any breakfast table! Quick, easy to make, and bursting with berries in every bite, they’re the perfect start to your day.
If quick and easy breakfast recipes are your thing, you’re in the right place! Let me share a few go-to favourites that are perfect for busy mornings. First up, this hearty potato frittata—it’s filling and packed with flavour. Or, if you’re in the mood for something a little sweeter, try baked oats with sour cherry and chocolate ganache for a cosy start to your day.
Want something with a bit of a kick? Deviled eggs are a classic that’s surprisingly easy to whip up. For a savoury twist, toast topped with a garlic and tomato bean dip is a delicious option. I get it—mornings can be rushed, so these recipes are made to be quick and satisfying!
You will enjoy my Roasted Peppers Baked Eggs recipe as it’s very easy to make, especially if you are using frozen or jarred roast peppers. Also, my spinach quiche and my turkey meatballs will give you a boost to start your day!
Let’s talk pancakes
I’m originally from Romania, where pancakes weren’t quite the dessert superstar they are here in the UK! Nope, we were all about crepes—thin, delicate treasures filled with all sorts of jams made from the fruits in my grandma’s garden. Back then, Nutella and chocolate ganache? What are those?! Instead, we delighted in our homemade jams, and let me tell you, we had zero patience for our mom to finish cooking them all. We’d snag them one by one right off the plate before she could even stack them up!
Our table was a jam paradise, with jars of every flavour. Each of us had our plate to fill, and sometimes, we’d eat them plain, just soaking in the goodness. My mom would roll up the leftover crepes—if there were any left, that is—and create a stunning pyramid of deliciousness on the plate. Sometimes, she’d get creative, folding them into triangles or filling them with a dreamy mix of curd cheese, eggs, and vanilla before baking them to perfection. Talk about heavenly! I even made my tower of Berry and Cream Pink Crèpes Cake, bringing fun to our family gatherings!
And I still remember how my mom would flip those crepes in the air like a pro—an expert in her kitchen! So, these American-style chocolate berry pancakes? They’re a whole new world for me! Their texture and appearance are different, but they’re super popular with the kids and, honestly, a lot easier to whip up than my beloved crepes.
Don’t worry, though; I still make those crepes just like my mom did! The tradition lives on, complete with all the making, the eating, and all the delightful fuss that comes with it. My kitchen is always buzzing when it’s crepe time. I try to whip them up as often as possible to gather the family around the table.
There’s something magical about that moment when everyone digs in, reminiscing and sharing stories while trying to decide which jam to slather on their crepes. It’s not just a meal; it’s a whole experience that brings us together. So, while these American-style chocolate berry pancakes may be a fun new addition to my breakfast repertoire, the crepes will always hold a special place in our family traditions!
Why You’ll Love This
These chocolate berry pancakes are everything a breakfast recipe should be—simple, quick, and delicious. With juicy blueberries folded right into the batter and topped with a creamy chocolate ganache and fresh berry sauce, these pancakes hit the spot every time. You don’t need fancy ingredients or techniques, and you’ll love how easy they are to make, even on busy mornings.
Ingredients
- Flour – All-purpose flour works well here. For a gluten-free option, try almond flour or a gluten-free flour blend, but note that the texture may vary slightly.
- Egg – Binds the ingredients together, providing structure. For a vegan alternative, substitute with a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 2.5 tablespoons water).
- Blueberries – These add natural sweetness to the batter, so feel free to reduce the amount of sugar in the pancakes. You can use fresh or frozen blueberries; if using frozen, there’s no need to thaw them first, but they may create a slightly more colourful batter!
Substitutions
- Milk: Try oat, almond, or soy milk for a dairy-free option.
- Brown Sugar: Swap for coconut sugar or regular granulated sugar if needed.
- Butter: Use coconut oil in place of butter for a dairy-free version.
Variations
- Berry Swaps: Use raspberries or strawberries for a fresh twist.
- Chocolate Chips: Fold chocolate chips into the batter for extra chocolate.
- Spiced Pancakes: Add a dash of cinnamon or nutmeg for a warm flavour.
Fire up two pans – sometimes faster is better!
To speed things up, use two pans at once for cooking the pancakes! This way, you can cook multiple pancakes simultaneously, cutting down your prep time. You’ll have a delicious stack ready in no time, perfect for serving your family or friends all at once! Plus, it adds a bit of excitement to the cooking process!
Ingredients to make Chocolate Ganache
- Unsalted Butter – Using unsalted butter allows you to control the overall saltiness of the ganache. Be sure to chop it into smaller pieces for easier melting.
- Double Cream (Heavy Cream) – This is the base of your ganache. The high fat content ensures a creamy texture. When heated, it will help melt the chocolate (or Nutella) smoothly without separating. If you can’t find double cream, heavy cream or heavy whipping cream is a suitable substitute.
- Nutella or Chocolate – You can use either Nutella for a sweet, chocolate-hazelnut flavour or good quality chocolate for a classic ganache. If using chocolate, chop it finely to help it melt evenly. For a richer ganache, opt for dark chocolate with a higher cocoa content. You can also use chocolate chips or chunks for the ganache.
Ingredients to make Mixed Berry Sauce
- Mixed Berries: You can use any combination of berries such as raspberries, blueberries, strawberries, or blackberries. Fresh berries offer vibrant flavours, while frozen berries are convenient and save time; just toss them in without thawing.
- Corn Starch: To avoid lumps, mix it with a bit of cold water before adding it to the berry mixture.
- Lemon Juice: Freshly squeezed lemon juice is best, but bottled juice works in a pinch.
How to make the berry sauce
Here’s a quick and easy way to make the best berry sauce!
Add the mixed berries and sugar to a pan over medium heat. Cook until the berries are soft, which should take about 10 minutes.
Add the lemon juice and cornstarch dissolved in a splash of water. Make sure to continuously mix after adding the cornstarch to prevent it from sticking to the bottom and burning.
Cook until it reaches your desired consistency; it should be thick but still runny, so avoid overcooking.
Serve with freshly made pancakes.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a pan on low heat for the best texture.
- Freezer: Freeze pancakes in a single layer on a baking sheet, then transfer to a bag or container. They’ll keep for up to 2 months.
FAQs
More Berry Recipes
- Raspberry and Coconut Cake
- Brownies Topped with Pink Berry Cream
- Rich Chocolate Berry Mousse Cake
- Berry and Cream Pink Crèpes Cake
- Simple Recipe for Easy Crêpes with Raspberry and Chocolate Ganache Filling
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Chocolate Berry Pancakes
Equipment
- hand mixer
- non-stick frying pan
- Blender
Ingredients
Pancakes
- 135 g all-purpose flour 1 cup
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp brown sugar
- 130 ml milk ½ cup
- 1 large egg
- 2 tbsp melted unsalted butter plus extra for cooking
- 250 g fresh blueberries 1 ½ cups
Chocolate Ganache
- 50 g unsalted butter 3 ½ tbsp
- 150 ml double cream ⅔ cup
- 3 heaped tbsp Nutella or 50 gr chocolate
Berry Sauce
- 300 gr mixed berries, fresh or frozen 10 oz
- 3 tbsp brown sugar
- 2 tbsp corn starch
- 1 tbsp lemon juice
Instructions
Pancake Method:
- Mix flour, baking powder, and salt in a large bowl until well combined.135 g all-purpose flour, 1 tsp baking powder, ½ tsp salt
- In another bowl, whisk the egg, brown sugar, and melted butter until smooth.2 tbsp brown sugar, 1 large egg, 2 tbsp melted unsalted butter
- Blend the milk and blueberries together in a blender until smooth and creamy. Pour this blueberry milk mixture into the egg mixture, stirring until fully incorporated.130 ml milk, 250 g fresh blueberries
- Gradually add the dry ingredients to the wet mixture. Using a hand mixer, beat the batter until it’s thick and smooth. Let the batter rest for about 5–10 minutes to ensure the pancakes cook evenly.
- Heat a non-stick frying pan over medium heat and add a small amount of butter. When the butter is melted, add a ladle of batter. Cook until bubbles form on the surface, then flip and cook until both sides are golden brown. The pancakes should rise to about 1cm (½ in) thick.
- Continue cooking until all batter is used, adding a little butter between batches if necessary.
- Serve the pancakes fresh from the pan with a topping of your choice, such as fresh fruit, chocolate ganache, and berry sauce.
Chocolate Ganache:
- In a small saucepan, combine the butter, double cream, and Nutella.50 g unsalted butter, 150 ml double cream, 3 heaped tbsp Nutella
- Place over medium heat, stirring constantly until the butter has melted and the ganache is smooth and glossy, about 2–3 minutes.
- Remove from heat and let cool slightly. The ganache should be pourable but thick enough to coat the pancakes nicely.
Berry Sauce:
- Combine all berries, brown sugar, corn starch, and lemon juice in a pan and cook over medium heat.3 tbsp brown sugar, 2 tbsp corn starch, 1 tbsp lemon juice
- Stir frequently until the berries soften, the sugar melts, and the sauce thickens slightly, about 5–7 minutes.
- Remove from heat and allow the sauce to cool for a few minutes. This will help it thicken up, making it easier to drizzle over your pancake stack.
To Assemble:
- Layer the pancakes in a stack on a serving plate, drizzling the warm chocolate ganache generously over each layer. Pour the berry sauce over the top, allowing it to trickle down the sides. For a special touch, add a few fresh berries on top and a dusting of powdered sugar. Serve immediately—this treat is perfect for sharing with loved ones!
Video
Notes
Tips and Tricks
- Thick Batter is Best: The batter should be thick, but if it’s too dense, add a little milk.
- Don’t Overmix: Mixing too much can make pancakes tough. Mix just until everything is combined.
- Perfect Heat: Medium heat prevents the pancakes from burning while cooking evenly.
Chocolate berry pancakes with ganache look incredible! Look at that pancake stack! Yummy!
This is so, so good! It’s dessert for breakfast, and I am so here for it!
These were perfect pancakes for our weekend brunch! The sauces were delicious, too! Such a yummy combo.
Awesome way to start the day! Yum!
This was crazy good! Didn’t look at beautiful as yours but practise makes perfect!