berry Pancakes with Maple Whipped Cream

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy buttermilk pancakes studded with fresh blueberries and swirled with strawberry puree, topped with maple-infused whipped cream for a festive patriotic breakfast. This American-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 large eggs
4 tbsp, melted unsalted butter
1 cup fresh blueberries
1/2 cup (blend fresh strawberries) strawberry puree
1 cup heavy cream
2 tbsp pure maple syrup
1 tsp vanilla extract

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.
Step 2: In a separate bowl, whisk 2 cups buttermilk, 2 large eggs, and 4 tbsp melted unsalted butter until smooth. Pour wet ingredients into dry ingredients and gently fold until just combined, then fold in 1 cup fresh blueberries.
Step 3: Heat a nonstick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake onto the skillet. Swirl 1 tbsp strawberry puree into each pancake batter circle with the back of a spoon and cook for 2-3 minutes until bubbles form on the surface. Flip and cook an additional 1-2 minutes until golden and cooked through.
Step 4: To make the maple whipped cream, whip 1 cup heavy cream with 2 tbsp pure maple syrup and 1 tsp vanilla extract using a hand mixer on high speed until soft peaks form.
Step 5: Stack pancakes on plates and top with a generous dollop of maple whipped cream. Serve immediately with extra syrup if desired.