Best Fruit Topped Buttermilk Pancakes Recipes

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FRUIT-TOPPED BUTTERMILK PANCAKES



Fruit-Topped Buttermilk Pancakes image

Years of trying different pancake recipes hasn't changed my opinion that this classic one is best. A generous dollop of warm fruit on top makes the meal truly special.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield about 1-1/2 dozen pancakes (2-1/2 cups topping).

Number Of Ingredients 14

1 package (10 ounces) frozen sweetened raspberries, thawed
2 medium ripe bananas, sliced
1 can (8 ounces) pineapple chunks, drained
1/2 cup packed brown sugar
PANCAKES:
1-3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract

Steps:

  • In a blender, combine raspberries, bananas, pineapple and brown sugar; cover and process until blended. Transfer to a small saucepan; cook and stir over low heat until heated through. Set aside and keep warm. For pancakes, combine the dry ingredients in a bowl. In another bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with warm fruit topping.

Nutrition Facts :

FRUIT-TOPPED BUTTERMILK PANCAKES RECIPE



Fruit-Topped Buttermilk Pancakes Recipe image

How to make Fruit-Topped Buttermilk Pancakes Recipe

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients
1 package (10 ounces) frozen sweetened raspberries, thawed
2 medium ripe bananas, sliced
1 can (8 ounces) pineapple chunks, drained
1/2 cup packed brown sugar
PANCAKES:
1-3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract

Steps:

  • In a blender, combine raspberries, bananas, pineapple and brown sugar; cover and process until blended. Transfer to a small saucepan; cook and stir over low heat until heated through. Set aside and keep warm. For pancakes, combine the dry ingredients in a bowl. In another bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with warm fruit topping. Yield: about 1-1/2 dozen pancakes (2-1/2 cups topping).

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