Ombré berry pancakes made the American way: thick, spongey and fluffy! There is no better treat than pancakes on the weekend, take them up a level by using berries to naturally colour them from deepest purple to vibrant pink. This is a super simple recipe that the kids will love getting involved with too!
Whenever I decide to make pancakes on the weekend the excitement from my children is REAL! Let’s face it, attempting it on a weekday is a no-no since cajoling the kids to eat a piece of toast in less than 45 minutes is hard enough.
But the weekend? Weekends are the perfect time for pancakes when you’re a little more relaxed; it’s fun to let the children loose in the kitchen to experiment.
This Ombré pancake stack is achieved by using a classic American fluffy pancake recipe and adding blitzed berries to the mixture. The perfect fluffy rounds are great for stacking tall and piling high with greek yoghurt and fruit toppings. You might want to double the recipe depending on how many little mouths you have to feed but if you can’t manage all the pancakes in one sitting, they can be wrapped and eaten cold as snacks so either way, it’s a winner!
Not only are these pancakes beautiful to look at, they taste absolutely amazing. This is a great way of encouraging kids to eat fruit and I always find when they’re involved in the preparing and cooking process they are far more likely to eat and enjoy what they’ve helped to make.
I’ve chosen blackberries, blueberries and raspberries to colour and flavour these ombré berry pancakes but you can use any fruit you enjoy. Apples, passion fruit and strawberries also work really well although the colour of the pancakes won’t be quite as vibrant as this berry version.
Belling Teddy Recipe Book – Submit your Favourite Recipe!
I’m excited to tell you this fun Ombré Berry Pancakes recipe will be included in Belling’s Teddy Recipe Book. Belling have created a charity recipe book to celebrate the best of family-friendly cooking and baking. The book will include tips on kitchen safety, hygiene, avoiding food waste and healthy eating and they need YOUR help! What’s the one recipe you love to bake with your kids? Which cake recipe always gets the most compliments at the bake sale?
For your chance to win a luxury food hamper and the opportunity to get your special recipe featured submit your recipe here.
How to make Ombré Berry Pancakes
Choose berries with strong colours to get the best pay-off
Blitz the berries to make a purée
Add the puréed berries to American pancake mixture (see the recipe with ingredients and instructions below)
- 135 g plain flour
- 1 tsp baking powder
- pinch salt
- 2 tbsp caster sugar
- 130 ml milk
- 1 large egg beaten
- 2 tbsp butter for cooking
Berries to Flavour and Colour
- 1/2 punnet blackberries
- 1/2 punnet blueberries
- 1/2 punnet raspberries
- Dollop Greek yoghurt
- Fresh berries
- Leftover berry purée
- Begin by making the pancake batter. In a bowl sift together the flour, baking powder, salt and caster sugar. In a separate jug, lightly beat together the milk and egg.
- Pour the milk mixture into the flour mixture and whisk to combine. Keep whisking until there are no lumps. It will feel and look a lot thicker than traditional pancake mix. Leave the batter to stand and thicken while you prepare the puréed fruit.
- Blitz the fruits separately in a blender. First blackberries, then wash the blender and move onto the blueberries and finally the raspberries. Put the puréed fruit into three bowls. You can purée by hand using a masher or a fork if you haven't got a blender.
- Divide the pancake batter into four bowls. You will be keeping one bowl plain to add to the top of the ombré stack.
- Add a tablespoon of the blackberry purée to the first bowl of plain batter and mix. You can add more until you are happy with the colour but don't add too much or the batter will become too wet. If it starts to look runny add half a tablespoon of flour to thicken it and remove any lumps using a fork.
- Repeat the step above using the blueberry purée followed by the raspberry purée.
- Heat a non-stick frying pan over a low to medium heat (see recipe notes). Add a knob of butter to the frying pan and when it's melted drop two tablespoons of pancake mixture into the pan. Shape the pancake by running the back of the spoon over the mixture in a circle.
- When the pancake starts to bubble on the top (20-30 seconds) flip it over and cook on the other side (20-30 seconds) The pancake will rise to around 1/2 inch thick. Set aside and repeat until all the batter is used up.
- To serve, stack the pancakes in colour order darkest to lightest to achieve the ombré effect. Top with Greek yoghurt, fresh berries, leftover purée and a sprinkling of icing sugar.
- Avoid putting too much purée into the pancake batter or it will become wet. If you use too much purée add a tablespoon of flour to thicken the mixture.
- The trick to getting ombré pancakes right is to cook them on a lower heat than you would usually cook pancakes. If the heat is too high you risk scorching the pancakes and losing the colour.
- Uneaten pancakes can be wrapped and refrigerated for two days.
- Cooked pancakes can also be frozen for one month.
Did you make these Ombré Berry Pancakes? Let me know. Leave a comment, rate it, and don’t forget to tag me @amytreasureblog on Instagram so I can see it!
*Disclosure – This is a commissioned post in association with Belling.