Blended Berry Pancakes

Blended Berry Pancakes

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  smerki

“This is a great way to sneak in some extra fruit into your breakfast -- whether it be for yourself or for the kids! The strawberries add beautiful color to the pancakes and an extra sweetness. Also great if half a banana is added to the mix. And the topping options are endless! Serve alongside maple syrup, butter, fresh strawberries, blueberries, banana, etc., and enjoy! Brown sugar can be sprinkled on top of the completed pancakes to add a crunchy texture.”

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Adjust Servings

Original recipe yields 8 pancakes



  1. Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
  2. Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
  3. Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.

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Reviews (6)

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Sarah Jo

Sarah Jo

I doubled this recipe, used my own whole wheat pancake mix, and used buttermilk instead of water. Because my mix was whole wheat, I did need a little more liquid than what was called for so I added a half cup extra buttermilk for a double recipe. I used a really great no sugar berry blend that I bought at Walmart (it's actually the Walmart brand). I just kind of guessed on the cup-age that was the strawberries and just poured what I thought was right of the berry blend to equal twenty strawberries (again, double recipe). I didn't bother sprinkling the pancakes with sugar, that seemed unnecessary to me and the recipe did say it was optional. This was quite good, my husband didn't even complain that the pancakes were whole wheat this time! This was very easy to make, I was able to make them a little healthier and use more homemade ingredients and less sugar, which I appreciated. Out of a double recipe, two pancakes remain. My boys really liked these!



Super good



An amazing way to start your day. Get a dose of fruit and feel full until lunch!

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Amount Per Serving (4 total)

  • Calories
  • 144 cal
  • 7%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 31.5 g
  • 10%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 486 mg
  • 19%

Based on a 2,000 calorie diet



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Pumpkin Pancakes with Nutmeg Whipped Cream


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Coconut Buckwheat Pancakes