87% would make this again

Valentines Day Breakfast

Q: How do you make pancakes fluffy?

Use a thicker batter, an acid plus baking powder or baking soda (buttermilk or yogurt works great) and avoid overmixing so the batter stays airy. Let the batter rest for 10 to 15 minutes so the leavening hydrates and trapped air stabilizes, then cook on medium heat until edges set and bubbles form before you flip. These steps are what recipe testers and cooks recommend for reliably tall, tender pancakes.

Q: Can I use frozen berries for the syrup or topping?

Yup, frozen berries work really well for a quick syrup and give great flavour year round. Just warm them gently with a little sugar and a splash of water and cook until slightly syrupy. Using frozen fruit for the sauce keeps the berries bright and saves time, while reserving a few fresh berries for garnish keeps the plate pretty.

Q: Can I make pancake batter or pancakes ahead of time?

You can make batter ahead or cook the pancakes in advance. If you make batter the night before, keep it chilled and consider a small extra pinch of baking powder in the morning; if you cook ahead, cool pancakes on a rack then freeze or refrigerate and reheat gently in a warm oven or toaster. Many home cooks and tested recipes use these make-ahead approaches for stress-free mornings.

Q: How do I keep pancakes warm while I finish the batch?

Keep a low oven (about 90–110°C / 200–225°F) ready and place cooked pancakes in a single stack on a tray, loosely tented with foil so they stay moist without steaming. That way the whole stack stays warm while you finish cooking and the texture stays close to fresh.

Q: How can I make a quick mixed berry syrup that looks glossy?

Simmer mixed berries with a little sugar and a splash of lemon, then thicken briefly with a cornstarch slurry or reduce until syrupy but the berries still hold some shape; keep it warm and spoon over the pancakes just before serving so the berries stay glossy. This method gives a bright, fresh syrup that won’t make the pancakes soggy.

Q: How do I stop pancakes from getting soggy under berries and syrup?

Serve the berry syrup on top rather than pouring a lot onto the pancake stack ahead of time, reserve some whole fresh berries for the final garnish, and avoid piling very juicy fruit directly on a hot pancake for long periods. Cooking the syrup to a slightly thicker consistency and serving immediately keeps toppings vibrant without soaking the stack.

Q: What are simple swaps for dairy free, gluten free or vegan pancakes?

For dairy free use plant milk clabbered with a little vinegar or ready-made dairy-free buttermilk and swap butter for a neutral oil. For a vegan friendly option replace egg with a flax or chia egg or a commercial egg replacer; for gluten free use a trusted 1:1 gluten free flour blend that includes xanthan or psyllium for structure. These smart swaps are widely used and tested by home cooks and keep the batter behaviour familiar while meeting dietary needs.

Vish G

December 7, 2025

Perfect if you want a Valentines Day Breakfast that feels special without waking up at sunrise. These fluffy pancakes come together fast and taste amazing under a warm drizzle of syrup and a handful of mixed berries. Serve them stacked high and enjoy the kind of morning that earns you extra points and looks romantic too!

PREP TIME

15 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

For the Pancakes
190g (1½ cups) plain/all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
300ml (1¼ cups) buttermilk or 300ml milk mixed with 1½ tablespoons white vinegar, rested 5 minutes
1 large egg
2 egg yolks
2 tablespoons melted butter, slightly cooled
1 teaspoon vanilla extract
Butter or oil for cooking
For the berry topping
300g (2 cups) mixed berries (fresh or frozen)
50–65g (¼–⅓ cup) sugar, to taste
1 tablespoon lemon juice
1 teaspoon cornflour (cornstarch) mixed with 1 tablespoon cold water
Extra fresh berries for serving
Maple syrup for drizzling

Instructions

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In another bowl, whisk the buttermilk, egg, egg yolks, melted butter and vanilla until smooth.
Pour the wet ingredients into the dry and gently fold with a spoon until the flour is just combined. The batter should look a little lumpy.
Let the batter rest for 10 to 15 minutes so it can thicken and become airy.
While it rests, place the berries, sugar and lemon juice in a small pan and warm over medium heat until the berries start to release their juice.
Stir in the cornflour mixture and cook for another minute until the syrup lightly thickens while the berries still hold their shape. Set aside and keep warm.
Heat a non-stick pan or griddle over medium heat and brush lightly with butter or oil.
Spoon the batter onto the pan to make round pancakes. The batter should be thick enough to sit in place rather than spreading too much.
Cook until you see small bubbles on the surface and the edges start to set, about 3 to 4 minutes.
Flip gently and cook for another 1 to 2 minutes until fluffy and cooked through.
Repeat with the remaining batter, lightly greasing the pan as needed.
Stack the pancakes on warm plates, spoon the warm mixed berry syrup over the top and finish with a few fresh berries and a drizzle of maple syrup.