FRUIT-TOPPED BUTTERMILK PANCAKES

Fruit-Topped Buttermilk Pancakes image

Provided by Taste of Home

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 :