Bringing Sunday brunch to a whole other level with these Berry Pancakes topped with Greek Yogurt Sauce. Weekends just got better…
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When Sunday brunch got a whole lot sweeter…
When Sunday brunch got a whole lot sweeter…
Weekends are my time to relax and recharge for the new week to come, but my absolute favorite thing to do has to be brunch, aka, eat all the yummy things. Eggs Benedict, french toast, omelettes and pancakes are always on rotation over here! I’m practically drooling as I’m typing this out… So when E.D.SMITH asked me to create a recipe that takes day-to-day living to the next level, I couldn’t have been more excited! From pie fillings to jams, their products have been a staple in my pantry for as long as I can remember and have made a few appearances on the blog, like the No-Bake Pumpkin Cheesecake Bites.
I knew that I wanted to come up with something that wasn’t too difficult to make, you know, my “no-sweat recipes” life motto but that would still have a fun impact whether you’re hosting a weekend brunch or just wanting to make something a little special for the kiddos. My mind went straight to berry pancakes using E.D.SMITH Triple Fruits. They’re fun, sweet, and oh so delicious! The great thing about this recipe is that it doesn’t require too many adjustments from your regular pancake recipe. I also opted for a Greek yogurt sauce instead of maple syrup. How can you resist a stack of pancakes dripping in sweet pink goodness!? I know I couldn’t… 😉
For this recipe, I used E.D.SMITH Triple Fruits in flavors Apricot Peach Passion Fruit, Raspberry Strawberry Blackberry, and Strawberry Raspberry Plum.
Disclaimer: This post is sponsored by E.D.SMITH. All opinions are my own and not influenced in any way.
Berry Pancakes with Greek Yogurt Sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- 1 cup flour
- 2 tsp baking soda
- pinch of salt
- 1 large egg
- 2 tbsp vegetable oil or melted butter
- 3/4 cup milk (I used almond milk)
- 3 tbsp jam (I used three separate E.D.SMITH Triple Fruits flavors)
- For the Greek yogurt sauce:
- 1/2 cup vanilla Greek yogurt or plain
- 1–2 tbsp jam
Instructions
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk together milk, butter (or vegetable oil), and egg.
- Pour the dry ingredients to the milk mixture, and stir. Do Not overmix!
- Divide batter into three bowls and add 1 tbsp of E.D.SMITH jam into each bowl. Again, do not overmix.
- Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil or butter.
- For each pancake, spoon 2 or 3 tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until brown on the underside, 1 to 2 minutes more.
- For the Greek Yogurt Sauce:
- In a blender, add Greek Yogurt and jam and blend until well combined.
- To serve, stack pancakes and drizzle Greek Yogurt sauce on top. For extra toppings, try berries, coconut shavings, and/or sliced almonds.
Notes
The more jam you add in the batter, the more dense the pancake will be.
Nutrition
- Serving Size: 2-3 servings
Bon Appétit!
If you make this, let us see! Tag your photo with #MISyummyeats on Instagram.
-Kristeena
