Fruit-Topped Buttermilk Pancakes Recipe

Fruit-Topped Buttermilk Pancakes Recipe

  • 1 (10 ounce) package frozen sweetened raspberries, thawed
  • 2 medium ripe bananas, sliced
  • 1 (8 ounce) can 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
  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.
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