After all, the store shelves are lined with pancake mixes that do make an acceptable meal. Perhaps they feel that the special pancakes at the neighborhood pancake house are out of the reach of ordinary cooks. Maybe they feel that making pancakes from scratch will take too much time, uses unavailable ingredients, or maybe they just never thought about it before.
However, this is not necessarily true. Making pancakes from scratch is just as easy as creating them from a boxed mix, and our recipe uses ingredients that many people already have on hand. Even school-aged kids can get involved in making pancakes from scratch because the recipe is that simple and easy. There really isn’t a way to mess it up.
EASY Fruit Topped Pancakes Recipe
- Non-Stick Electric Griddle or Large Frying Pan
- Large bowl
- Microwavable Bowl
- 2 cups Buttermilk
- 2 pcs Eggs
- 1/4 cup Oil or Melted Butter
- 1 3/4 cups Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/4 cup Sugar
- 1 pint Berries or 2-3 fresh peaches, peeled and sliced
- 1/2 cup Sugar
- To create your pancakes, heat a non-stick electric griddle to 375 degrees.
- If you don’t have an electric griddle, heat a large, heavy frying pan on the stove to medium heat.
- Spray it with cooking spray or coat it with melted butter. The pan is hot enough when you flick a drop of water on it and the water drop dances. Each stove is a little different, so you may want to make a “test pancake” at first to adjust your heat if you don’t have an electric griddle.
- In a large batter bowl, mix your buttermilk, eggs, and oil (or butter).
- Using a whisk, mix them up completely.
- Add in your flour, baking powder, baking soda, salt, and sugar. Whisk it thoroughly until no lumps remain. This should create a thick, creamy batter.
- Ladle a generous spoonful of batter onto your preheated griddle.
- Place the batter rounds on the griddle with an inch or two separating them.
- Allow the batter to cook for 3-5 minutes. The edges of the cakes should start to look more set and “done.”
- Slowly and gently, ease a spatula under the pancake. With a quick flip of the wrist, turn the cakes so that the backside can cook.
- It’s okay if you make a mess of it the first few times; with practice, you’ll improve. Cook the back side for another five minutes until it is golden brown.
- Remove the pancakes to a platter or plate and repeat with the remaining batter.
- To create the fruit topping, wash your fruit in a colander and place in a microwavable bowl.
- For larger fruits or berries, such as strawberries or peaches, dice the fruit into a bowl.
- Using a potato masher, gently squash the fruit to release the juices.
- Stir in the sugar. If your fruit isn’t as juicy as you would like, add about 1/4 cup of water.
- To dissolve the sugar and heat the fruit sauce, microwave the bowl for about 30 seconds.
- Stir the fruit again to make sure that the sugar has dissolved. If not, return it to the microwave and heat it in 10-15 second intervals.
- Immediately before serving, top the pancakes with the fruit sauce and garnish with whole berries, mint leaves, or a dollop of whipped cream.
Related: Pancake Recipes