Berry pancakes are one of the most reliable ways to turn an ordinary morning into a small occasion without much effort. Unlike crepes, pancake batter is thicker and barely spreads in the pan, which is what gives each one its short, fluffy shape and airy crumb inside.

The real trick to good pancakes is not overworking the batter. Once the wet and dry ingredients are combined and most of the dry streaks are gone, stop stirring — mixing too much develops the gluten in the flour and leaves you with dense, chewy pancakes instead of light ones. A few small lumps in the batter are completely fine, even expected.

Berries can be swapped depending on the season and what’s on hand. Fresh blueberries or raspberries in summer add a bit of tartness and juiciness, while frozen berries work just as well in colder months — there’s no need to thaw them first. Tossing frozen berries in a spoonful of flour before folding them in keeps them from bleeding color into the whole batter too early.

Cooking over medium or slightly-below-medium heat matters more than it seems: a pan that’s too hot browns the outside before the middle has a chance to set, leaving raw batter at the center. The cue to flip is bubbles forming across the surface that don’t immediately close back up.

Serve the pancakes hot, stacked high, with honey, maple syrup, or a pat of melted butter on top. A handful of extra fresh berries and a spoonful of whipped cream turn this everyday breakfast into something worth serving to guests.