Nutella© & Berry Pancakes

from Sixteen Grains

Having a mix ready to go saves time and less ingredients to store. My grandkids wanted to make this recipe and had a blast serving their mom and dad a special breakfast.


1 450g bag Sixteen Grains pancake mix

2 eggs

2 cups milk

3 tablespoons oil

½ cup Nutella, melted

4 tablespoons butter


2 pints fresh fruit

¾ cup sugar

1 cup water

1 lemon, zested


Pancakes: Preheat a griddle. Pour dry ingredients in a large mixing bowl. Slowly mix in egg, milk, Nutella and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter.

Fruit Syrup: In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm. Pour over pancakes.

Nada’s Tips & Tricks: Hit the farmer’s market this summer and change up the syrup depending on what’s in season. You can also use frozen berries in the winter.

Contents and images used with permission by Sixteen Grains.