No Fuss Berry Pancakes

USDA Mixing Bowl

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  1. Gently wash berries.
  2. Make berry pancake topping by mixing berries and preserves in saucepan over medium hear for about 5 minutes or until slightly thickened.
  3. Prepare pancake mix and water in a large bowl according to package directions. Cook on preheated griddle or frying pan sprayed with vegetable oil cooking spray. The batter should make 6 to 8 pancakes about 5-6 inches in size.
  4. Top each pancake with 1/2 cup hot berry mixture and roll up.
  5. If desired, top each rolled pancake with one tablespoon vanilla yogurt.


Use any kind of fresh berries, depending on price or what's in season.


3 cups berries, fresh: 1 cup each of strawberries, blueberries, blackberries

1/2 cup strawberry preserves

2 cups buttermilk pancake mix

1 1/2 cups of water

vegetable oil cooking spray

1/2 cup vanilla yogurt, non-fat or low-fat (optional)


measuring cup, mixing bowl, mixing spoon, spatula, frying pan

More About Blueberries

How to Select

Choose fresh blueberries that are plump and have a solid, dark blue color.

How to Store

Refrigerate for up to two weeks

How to Prepare