If you’ve never tried mulberry pancakes, you’re in for a treat! These juicy berries add a pop of tart sweetness to fluffy pancakes, making them the perfect way to start your Saturday morning. Whether you have fresh mulberries from your summer harvest or a bag of frozen ones from last year, this easy recipe will help you whip up a delicious breakfast in no time.
While mulberry season can be quite long, 3-4 weeks in most areas, mulberries are pretty fragile and don’t hold up well for shipping. Therefore, you probably won’t find mulberries in the local grocery store. However, mulberry trees grow well throughout most of the US, so you can probably find someone who has a tree and will gladly share the bounty. You can also often find mulberry trees in parks long streams, which can be foraged. Just make sure to follow your local foraging regulations.
Ingredients
This recipe uses simple ingredients you probably already have in your kitchen. I’ll share what I normally use and substitutions I’ve made with good results.
- Mulberries: As mentioned earlier you will probably won’t find mulberries in the grocery store. During mulberry season, use fresh mulberries. The rest of the year, you can stir in frozen mulberries. I like to use a mix of ripe berries and not-quite-ripe berries. If you can’t find mulberries, you can substitute cut strawberries, blueberries or other fresh berries for the mulberries
- Flour: I use freshly ground whole wheat flour for our pancakes but all-purpose flour works great too.
- Baking Powder: This will give the pancakes the fluffiness they need.
- Salt: I like to use Redmond’s real salt, but you any salt will work.
- Milk: I normally just use regular milk for pancakes. However, I’ve used buttermilk, soured milk, and even kefir in this recipe and it turns out great. If you use a more acidic milk, like buttermilk, soured milk or kefir, the batter will be thicker and the pancake will be fluffier. So, it just depends on if your family likes fluffy pancakes or more crepe like pancakes. For dairy free pancakes, use a dairy free milk substitute.
- Eggs: I use regular eggs. However, you can substitute a “flax egg” (1 tbsp ground flaxseed + 2.5 tbsp water) for each egg in the recipe.
- Oil: I usually use coconut oil but sometimes I’ll use avocado oil, both work great. You could also use melted butter but I think the pancakes will be a little heavier. Olive oil would work but it’s really too flavorful for pancakes.
Making Mulberry Pancakes
These pancakes are easy to whip up but to make things even easier, I like to keep packets of make ahead pancake mix in the freezer. Sometimes this simple act make the difference between being able to have pancakes during the week instead of just on Saturday mornings.
Here’s a quick overview of how to make mulberry pancakes, the full recipe and instructions are in the printable recipe card below.
- In a medium mixing bowl, mix dry ingredients
- Make a well and add milk, eggs, and oil. Mix until combined.
- Stir in mulberries.
- Heat skillet over medium heat.
- Pour a ladleful of pancake batter onto the hot skillet.
- Cook until bubbly on top, about 2-3 minutes.
- Flip and cook for 1-2 minutes or until golden brown.
- Stack cooked pancakes on a warm plate.
- Enjoy with maple syrup or mulberry syrup.
Storing Mulberry Pancakes
Like other pancakes, mulberry pancakes can be stored in an airtight container for 3-5 days in the refrigerator. They can also be frozen for up to 3 months. I like to lay the pancakes in a single layer on a baking sheet to freeze them. Once frozen, they can be transferred to a ziplock bag.
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Mulberry Pancakes
These fluffy mulberry pancakes are a deliciously sweet way to start your day! Bursting with juicy mulberries and made with simple ingredients, they’re perfect for breakfast, brunch, or a cozy weekend treat. Top them with maple syrup or powdered sugar for a dish that’s sure to impress.
Ingredients
- 2 cups freshly ground whole wheat pastry flour or all-purpose flour
- 4 tsp. baking powder
- 1 tsp. salt
- 3 eggs
- 2 cups milk
- 1/3 cup oil (I use coconut)
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Make a well in the dry ingredients and add milk, eggs and oil.
- Stirring until just combined. Be careful not to overmix—lumps are okay!
- Gently fold in the mulberries, being careful not to crush them too much.
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop 1/4 cup of batter for each pancake onto the skillet.
- Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
- Flip and cook for another 1–2 minutes, until golden brown.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 599Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 107mgSodium: 837mgCarbohydrates: 86gFiber: 9gSugar: 7gProtein: 21g
If you’re looking for more ways to enjoy your mulberry harvest, here are some tasty mulberry recipes for you to try.
