Fruit-Topped Buttermilk Pancakes Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 6 servings


  • 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
  • 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

Nutritional Facts

3 each: 455 calories, 12g fat (2g saturated fat), 74mg cholesterol, 657mg sodium, 79g carbohydrate (47g sugars, 4g fiber), 9g protein.


  1. 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).
Originally published as Fruit-Topped Buttermilk Pancakes in Country Woman Christmas Annual 2000, p13

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