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Pancakes & French toast

Fluffy pancakes with berries & yoghurt

Thick, fluffy weekend pancakes cooked golden in a little butter, stacked with fresh strawberries and blueberries, natural yoghurt and maple syrup.

  • 30 min · 10 min hands-on
  • Serves 4
  • Large non-stick frying pan, 2 mixing bowls, whisk
  • Contains egg, milk, wheat, gluten
  • Vegetarian
  • Complete meal
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Fluffy pancakes with berries & yoghurt · Per serving (1 of 4)

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One serve gives you

Daily needs: Female 31–50
  • Protein 14 g · 13%
  • Carbs 62 g · 59%
  • Fat 13 g · 27%
  • Fibre 3 g

Highest in this recipe

  • Vitamin C 40.1 mg89% of RDI
  • B2 0.51 mg47% of RDI
  • B12 0.90 µg38% of RDI
  • Iodine 54 µg36% of RDI
  • Vitamin D 1.6 µg31% of AI (Adequate Intake)
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Ingredients

Weights for 4 servings. Per-serve nutrition stays the same.

  • 300 g
  • 15 g
  • 200 g
  • 10 g
  • 20 g
  • 0.5 g
  • 100 g
  • 30 g
  • 3 g
  • 200 g
  • 150 g
  • 200 g
  • 40 g

Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.

Method

5 steps · about 30 min
  1. Stir the lemon juice into the milk and leave for 5 minutes until slightly thickened. Melt 20 g of the butter and let it cool a little.
  2. In a large bowl, whisk the plain flour, baking powder, sugar and iodised salt. In another bowl, whisk the eggs, soured milk, melted butter and vanilla. Pour the wet ingredients into the dry and whisk gently until just combined; small lumps are fine. Rest for 5 minutes.
  3. Heat a large non-stick frying pan over medium-low heat and brush with a little of the remaining 10 g butter. Pour in about 60 ml of batter per pancake, leaving room to spread.
  4. Cook for 2–3 minutes until bubbles appear on the surface and the edges look set, then flip and cook for 1–2 minutes more until golden and cooked through in the centre. Keep warm while you cook the rest, greasing the pan lightly between batches; the batter makes about 12 pancakes.
  5. Serve three pancakes per person topped with the strawberries, blueberries, a spoonful of yoghurt and a drizzle of maple syrup.

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One serve gives you

Daily needs: Female 31–50
  • Protein 14 g · 13%
  • Carbs 62 g · 59%
  • Fat 13 g · 27%
  • Fibre 3 g

Highest in this recipe

  • Vitamin C 40.1 mg89% of RDI
  • B2 0.51 mg47% of RDI
  • B12 0.90 µg38% of RDI
  • Iodine 54 µg36% of RDI
  • Vitamin D 1.6 µg31% of AI (Adequate Intake)
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Calculation limitations
  • Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Every nutrient, and where it comes from

152 nutrients and food components, and the ingredients that supply each one.

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About this recipe and its sources

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

  • Full-cream milk: Whole-recipe edible weight.
  • Lemon juice: Whole-recipe edible weight.
  • Plain flour: Whole-recipe edible weight.
  • Baking powder: Whole-recipe edible weight.
  • White sugar: Whole-recipe edible weight.
  • Iodised salt: Whole-recipe edible weight.
  • Eggs, 2 × about 50 g without shell: Whole-recipe edible weight.
  • Unsalted butter, divided: Whole-recipe edible weight.
  • Vanilla extract: Whole-recipe edible weight.
  • Strawberries, hulled and sliced: Whole-recipe edible weight.
  • Blueberries: Whole-recipe edible weight.
  • Plain natural yoghurt: Whole-recipe edible weight.
  • Pure maple syrup: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Full-cream milk: Milk, cow, fluid, regular fat (~3.5%)
  • Lemon juice: Juice, lemon
  • Plain flour: Flour, wheat, white, plain
  • Baking powder: Baking powder, dry powder
  • White sugar: Sugar, white, granulated or lump
  • Iodised salt: Salt, table, iodised
  • Eggs, 2 × about 50 g without shell: Egg, chicken, whole, raw
  • Unsalted butter, divided: Butter, plain, no added salt
  • Vanilla extract: Vanilla bean extract
  • Strawberries, hulled and sliced: Strawberry, raw
  • Blueberries: Blueberry, raw
  • Plain natural yoghurt: Yoghurt, natural, regular fat (~3%)
  • Pure maple syrup: Syrup, maple, pure

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