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Fruit-Topped Buttermilk Pancakes

 Fruit-Topped Buttermilk Pancakes
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.
6 ServingsPrep: 20 min. Cook: 25 min.

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 McCormick® Pure Vanilla Extract

Directions

  • 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

2 of 2

Fruit-Topped Buttermilk Pancakes (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (3 each) equals 455 calories, 12 g fat (2 g saturated fat), 74 mg cholesterol, 657 mg sodium, 79 g carbohydrate, 4 g fiber, 9 g protein.