These delicious fruit filled pancakes are inspired by my cousin’s husband and his awesome “fruit pancakes” he makes for us when we visit. Bob’s secret is a waffle and pancake mix and some malted milk powder, my secret weapon is my go-to buttermilk pancake recipe. What is the same, is that I follow his lead by filling the pancake batter with mashed banana, peaches, strawberries, and blueberries. These are so good – hands down my new favourite pancake recipe. Serve with maple syrup and more chopped fruit.
Recipe made 23 pancakes (scooped with a large “cookie scoop” – 3 TBSP capacity), and it also freezes beautifully.
- 2 cups of all purpose flour
- 1/4 cup of granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon of kosher salt
- 2 cups of 1% buttermilk
- 1/4 cup of canola oil (you could also use coconut oil) + more for oiling pan
- 2 large eggs
- 1 large banana, coarsely mashed
- A heaping 1/3 cup of diced fresh or frozen strawberries
- A heaping 1/3 cup of diced fresh or frozen peaches
- A heaping 1/3 cup of fresh or frozen blueberries
- *If freezing any pancakes – begin by lining a baking sheet that will fit into your freezer with parchment paper.
- In a large bowl combine flour, sugar, baking powder, baking soda and salt and stir with a whisk.
- In another large bowl whisk together buttermilk, oil and eggs.
- In a third bowl mix together all of the fruit (mashed banana, chopped strawberries and peaches, and the blueberries).
- Add dry ingredients into wet and combine until well moistened, but do not over mix.
- Stir in the fruit gently.
- Heat a large skillet or double griddle over medium heat.
- Add some oil and spread evenly with a silicone brush (I find this works best).
- For each pancake, spoon 2-3 tablespoons of batter onto skillet/griddle and spread with back of spoon into a round. (Hint: I used a 3 tablespoon capacity cookie scoop).
- Cook until the surface of the pancake have some bubbles (1-2 minutes). Flip with a spatula and cook until browned on the other side (1-2 minutes more).
- *If freezing pancakes – transfer to the parchment lined baking sheet.
- Continue oiling the skillet/griddle in between batches, and use the remaining batter. Recipe should make about 23 pancakes.
- *Note for freezing: Once you are finished making one layer of pancakes on the parchment lined baking sheet, top pancakes with another sheet of parchment and begin layering pancakes on top. Handle pancakes lightly at all times.
- *To freeze and store pancakes: place baking sheet with pancakes in the freezer for 1-2 hours until pancakes are frozen. Once frozen, place pancakes into a resealable plastic bag and store in your freezer until ready to use.
- *To re-heat your frozen pancakes – just transfer direct from freezer to your toaster/toaster oven/oven and re-heat until evenly heated through.