Pancakes with Berry Sauce

Easy homemade pancakes topped with fresh berry sauce and whip cream. This recipe is quick and straightforward but will make your mornings feel a little more special.

I absolutely love a berry sauce, and using frozen berries makes it all the more easier. Barries are frozen at peak ripeness and are available all year for a reasonable price. These pancakes are easy to make from scratch, but a pre-mix works just as well. Why make life more complicated? But I will say the 10 minutes it will take you to make this sauce is one thousand percent worth it!

Pancakes topped with whipped cream and Berry Sauce. Next to a jar of berry sauce and a coffee mug


  • Other Berries: You can use any berry combination. You’ll want to use around 3 cups of berries in total. Also, each berry will release a different about of liquid. Just make sure to watch the berries as they cook adjust the cooking time accordingly.
  • Fresh Berries: I’ve only made this sauce with frozen berries, but you can totally make this with fresh berries. Make sure the berries are in season and ripe, so you get peak flavor. Still use a total of 3 cups. They will cook much, much faster. Reduce the temperature to medium-low and keep an eye on them.


I hope you love these Pancakes with Berry Sauce! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!

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Pancakes topped with whipped cream and Berry Sauce. Next to a jar of berry sauce and a coffee mug

Pancakes with Berry Sauce

  • Author: Megan
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x



Berry Sauce

  • 9 oz  frozen blueberries- about 1 1/2 cup
  • 8 oz frozen sweet cherries- about 1 1/2 cup
  • 1 1/2 teaspoon corn starch
  • 3 tablespoon sugar

Pancakes with Berry Sauce 

  • 2 eggs
  • 1 ½ cups milk
  • 2 tablespoons melted butter (optional)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon sugar, optional
  • whipped cream (optional)
  • berry sauce


  1. Mix frozen blueberries, cherries, corn starch, 3 tbsp sugar, and 1 tbsp of water in a medium saucepan. Then place over medium heat. 
  2. After about 8 minutes, a sauce should start to form. Crush some of the berries with the back of your spoon. Let it simmer for 2-3 minutes until syrupy thickens and coats the back of a spoon. Set aside to cool. If the syrup becomes too thick, add half a teaspoon of water until you get the desired consistency. 
  3. While the berry sauce cools, make the pancakes. In a large bowl, beat the eggs, then mix in milk and melted butter. Add flour, baking powder, salt, and sugar. Fold in dry ingredients until everything is combined. Don’t worry about a few lumps. If the batter seems thick, add a little more milk, 1 tablespoon at a time.
  4. Heat a griddle or large skillet over medium heat. Spray with nonstick spray. When the skillet is hot, pour batter onto the griddle or skillet, making pancakes of any size you like. Flip pancakes after bubbles rise to the surface and bottoms brown, about 2 to 4 minutes.
  5. Cook until the second side is lightly browned. If you are making a lot of pancakes, you can place the pancakes on an oven-proof plate in the oven at a 200-degree oven for up to 15 minutes.


  • Serving Size: 1 Serving
  • Calories: 472
  • Fat: 11g
  • Carbohydrates: 82g
  • Protein: 13g

Recipe adapted from this BBC recipe


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