I think I’m going to be making these mulberry pancakes quite a lot this month. Not because I’m greedy, or even because they’re so delicious and easy (although they are!) – but because right now it is mulberry season (at least, in this part of the world).

Each year, round about now, we head out to a tiny farm near us armed with huge metal bowls. After 30 minutes – 1 hour we leave with purple hands and way too many mulberries.

Now, of course, we need to figure out what to do with all the mulberries we picked on our ‘pickers high’. Luckily, they freeze really well and can be used for things like this smoothie bowl. So then we’re only left with one huge bowl to use up!

I actually find this part really fun because I get to be creative in the kitchen with the excuse that I don’t want the mulberries to go to waste! Last year, I made this amazing berry sago pudding (inspired by my oma) that was a serious winner…I’ll be making some of it right after I’ve finished writing this post!

This morning, however, I was in the mood for some pancakes after hearing all about the yummy blueberry pancakes that my best friend made! I decided to try it out with mulberries, and boy-oh-boy were they good.

So here you are. That’s how you get to make mulberry pancakes. Although, if you can’t find any mulberries around feel free to swap them out with a different type of berry.

How to Make the Mulberry Pancakes

This recipe is truly very simple.

Don’t be put off by separating the eggs (just about the most strenuous part of this easy recipe) – it really makes a difference. 

Do you want fluffy pancakes? You know what to do!

As you might have guessed, you have to start off by separating the eggs. Beat the egg whites with an electric whisk until fluffy and stiff. You should be able to hold the bowl upside down over your head without any mishaps when they’re done!

To the egg yolks, add the vanilla sugar, cake flour, milk, baking powder, and salt. Beat with the electric whisk until well-combined and smooth. If you don’t have vanilla sugar, substitute in some castor/white sugar and some vanilla essence.

Gently fold the mulberries and beaten egg white into the batter using a silicone bowl scraper.

Heat up a small knob of butter in a large pan over medium-low heat. Once the pan is hot, scoop some pancake batter onto it. I usually do 4 small-ish dollops, but you can do any size. Cook the pancakes for 1-2 minutes on each side, until golden-brown and cooked throughout.

Yup, you can definitely taste one (or two or three…) to see if they’re fully cooked!

Serve the pancakes immediately with honey or cinnamon sugar, or with whipped cream or ice cream if you’re feeling decadent.

Print Recipe

Mulberry Pancakes

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Breakfast or Dessert

Serves: 20 small pancakes

Prep Time: 10 minutes – Cooking Time: 10-15 minutes (stovetop) – Total Time: 20-25 minutes

What better way to start the day than with pancakes? Well, the answer to that, of course, is mulberry pancakes! Juicy bits of mulberry encased by a fluffy pancake. Yum.

Ingredients

• 3 eggs
• 2T vanilla sugar*
• 1½ cups cake flour
• 1 cup milk
• ¼ tsp salt
• 1½ tsp baking powder
• 1 cup mulberries (stems removed and coarsely chopped)
• Butter for frying

Instructions

1

Separate the eggs. Beat the egg whites until fluffy and stiff.

2

Add the vanilla sugar, cake flour, milk, baking powder, and salt to the egg yolks. Beat until well-combined and smooth. Gently fold the mulberries and beaten egg white into the batter.

3

Heat up a small knob of butter in a large pan over medium-low heat. Once the pan is hot, scoop some pancake batter onto it. I usually do 4 small-ish dollops, but you can do any size. Cook the pancakes for 1-2 minutes on each side, until golden-brown and cooked throughout.

4

Serve immediately with honey or cinnamon sugar, or with whipped cream or ice cream if you’re feeling decadent.

Notes

*If you don’t have vanilla sugar, just add castor/white sugar and a little dash of vanilla essence.