Classic Pancakes with Fresh Fruit Topping
Fluffy and delicious classic pancakes topped with a vibrant mix of fresh fruits, perfect for breakfast or brunch.
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Ingredients
Yields 8 pancakes
- (1 cup) all-purpose flour
- (2 tablespoons) sugar
- (1 tablespoon) baking powder
- (1/2 teaspoons) salt
- (1 cup) milk
- (1) large egg
- (2 tablespoons) unsalted butter, melted
- (1 teaspoon) vanilla extract
- (1 cup) mixed fresh fruit (such as strawberries, blueberries, and bananas)
- Maple syrup, for serving
Instructions
- 1
In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until well combined. Add 2/4 teaspoon salt.
- 2
In another bowl, mix 1 cup milk, 1 large egg, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
- 3
Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix. Let the batter rest for about 5 minutes.
- 4
Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- 5
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set.
- 6
Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with remaining batter.
- 7
While the pancakes are cooking, prepare the fresh fruit by washing and slicing as necessary.
- 8
Serve the pancakes warm, topped with mixed fresh fruit and a drizzle of maple syrup.
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