A special treat, saskatoon pancakes are little bites of prairie sunshine that will make your breakfast or brunch memorable. The unique flavour of these northern berries is complemented by subtle lemon and almond notes in a wonderfully rich and nutty (high-protein) pancake batter that whips up quickly in one bowl, using either fresh or frozen saskatoons. (The gluten-free version is delicious.)

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Hand holding a pitcher of sweetened condensed milk drizzling over a stack of pancakes covered in fresh saskatoon berries.

It's saskatoon berry picking time in our yard again. The bushes are loaded and we've been enjoying them every which way. A hands-down favourite are these absolutely decadent saskatoon pancakes for a special breakfast or brunch. The rich flavour of saskatoon berries shines in the purple-jewel-studded tender bites of an almond-based pancake batter that is surprisingly quick to whip up. The recipe can be made with regular all-purpose flour, but the pancakes are wonderfully tender when made with my special gluten-free flour blend, making them appealing for all types of eating requirements.

Unique Prairie Berries

Close-up of loaded branches of saskatoon bush with clusters of purple berries.

We are lucky to have several mature saskatoon bushes in our yard, and every year we pick pails and pails of them. Raymond is the chief berry picker around here. He outfits himself with a small bucket that he slides his belt through to attach for hands-free picking, his phone for music, a mosquito-repelling device, and a hoe to pull down high branches. Our picnic table makes a good platform for picking the tall branches. We sure miss our Pippa helping gobble up the fallen berries, though.

2 photo collage of Raymond standing on the picnic table picking saskatoon berries. — Raymond, the saskatoon berry picker extraordinaire!

Saskatoon Goodness

These tasty purple prairie berries (Amelanchier alnifolia) look similar to blueberries, but are botanically related to apples and roses - they're in the same order (Rosales) and family (Rosaceae) as both. Saskatoons look like tiny apples or rosehips, with that same blossom end, and they are full of juicy pulp and lots of small seeds. Saskatoon berries grow in temperate parts of North America, and go by many different names: serviceberry, juneberry, shadberry, pigeon berry, chuckley pear.

Blue bowl full of saskatoon berries. — when washed, saskatoons lose their dusky bloom and become shiny and dark

Saskatoon berries are loaded with many different antioxidants and are higher in some vitamins and minerals (protein, iron, potassium, copper) than many other berries.

Their flavour is sweet, dense, rich, slightly blueberryish, slightly floral, more almondish, a bit apple-y, dusky and deep, with vanilla and grape undertones. Kinda hard to describe, but very delicious.

Close-up photo of a stack of saskatoon pancakes on a pink and white plate.

Saskatoon Berry Pancakes

I find that when I use saskatoons in baking, adding some almond or rose (like rosewater) really brings out the complexity of the berries' flavour compounds. A touch of lemon helps brighten their flavour, too, since they are quite a sweet berry.

These saskatoon pancakes are wonderfully balanced with their supporting cast of almond flour and almond extract and notes of lemon zest and juice for brightness. Their texture is very satisfying, nutty and creamy, yet dense enough to support the weight of the berries while still feeling light and satisfying. The almond flour in the batter adds protein and nutrition, while keeping the pancakes moist and tender.

And topped off with fresh saskatoons and a generous drizzle of sweetened condensed milk - they are sublime!

Fork holding 3 pieces of stacked saskatoon pancake in front of a stack of pancakes behind.

Other Delicious Saskatoon Recipes

I love using saskatoon berries in any way I can! Here are some of my favourite recipes:

The Ingredients You'll Need for Saskatoon Pancakes

Labeled ingredients for Saskatoon Pancakes.

flour - I use my gluten-free flour blend to make these saskatoon pancakes gluten-free, but regular all-purpose flour will work just as well
almond flour - this is what makes these pancakes extra rich, nutty, and high in protein, keeping you fuelled for the day. The almond flour complements and brings out the subtle almond flavour unique to saskatoon berries, while keeping the batter tender. Use finely ground blanched almond flour. (You can also use almond meal, but it is more coarsely ground and contains the skins of the almonds, which will show as brown flecks in the pancakes.)
milk - any kind (dairy or non-dairy)
egg - one large
honey (or sub with sugar)
oil - flavourless vegetable oil
lemon - the zest adds tangy lemon flavour to complement and balance the sweetness of the berries and the juice adds acidity to react with the baking soda and provide additional lift to the batter.
baking powder and baking soda - to make the pancakes rise and be fluffy
salt - balances the sweetness, especially once you add syrup
almond extract - just a little bit. It's not overpowering, but it really brings out the natural almond notes in the saskatoons and the almond flour.
saskatoons - the star of the show. Use fresh or frozen (without defrosting them).
sweetened condensed milk - try it as a syrup on these pancakes - you'll be blown away by the luscious creaminess of it. Leftover condensed milk will keep in the fridge for several weeks, and can also be used to sweeten coffee or tea, as a sweetener in lemonade or fruit juice to make it creamy, or try spreading it on buttered toast for a delicious snack (as Winnie-the-Pooh does).

Breakfast table set with pink and white transferware dishes and a plate of saskatoon pancakes drizzled in sweetened condensed milk with lots of fresh saskatoons. — Saskatoon Pancakes make for a unique and special breakfast or as the showstopper of a leisurely brunch spread.

How to Make Saskatoon Pancakes

Simple. One bowl. Quick.

Stir together the batter.

4 photo collage of making the pancake batter. — 1. Add all the liquid ingredients to the bowl and whisk til smooth. 2. Add the dry ingredients on top. 3. Whisk just until no lumps remain. 4. Stir in the saskatoon berries (no need to defrost if using frozen ones)

Then fry up the pancakes.

Use ¼ cup (60 ml) of batter to make each pancake. Since this batter is a bit thicker than normal pancake batter, use the back of a spoon to quickly spread each pancake into an even 4-inch (10 cm) round. Fry until the underside is a rich brown (they'll brown a bit more than normal pancakes, too, because of the almond flour) and then flip and cook the other side.

2 photo collage of frying saskatoon pancakes in a skillet. — ***top:*** spread out the dollops of pancake batter with a spoon to make neat 4-inch rounds. ***bottom:*** flip them once they're nice and nutty brown on the bottom.

Serve the saskatoon pancakes warm with berries and syrup (I urge you to try the sweetened condensed milk - you'll be converted!).

Breakfast table set, plate of saskatoon pancakes drizzled with condensed milk, glass of orange juice, pink dishes and napkin.

Come on over for brunch🩷.

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Guten Appetit!