Print

Fluffy Pancakes with Fresh Fruit and Maple Drizzle

Print Recipe

A stack of golden, fluffy pancakes crowned with vibrant slices of kiwi and plump raspberries, finished with a slow pour of warm maple syrup. These brunch beauties are soft, airy, and the perfect balance of sweet and tangy.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk (or plant-based milk + 1 tbsp vinegar)
  • 1 egg (or flax egg for vegan)
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • Maple syrup, for serving
  • 1 kiwi, peeled and sliced
  • 1/2 cup fresh raspberries
  • A handful of walnuts (optional)

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, mix buttermilk, egg, melted butter, and vanilla until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix – a few lumps are okay.
  4. Heat a nonstick skillet over medium heat and lightly grease it.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  6. Stack the pancakes on a plate, top with kiwi slices, raspberries, and drizzle generously with maple syrup.
  7. Garnish with a few walnut halves if desired and serve immediately.

Notes

  • Substitute kiwi and raspberries with any fresh fruit of choice.
  • Use a flax egg and plant-based milk to make it vegan.
  • Don’t overmix the batter to keep pancakes light and fluffy.

Nutrition

Keywords: fluffy pancakes, fresh fruit pancakes, maple syrup, brunch pancakes, vegetarian breakfast

Find it online: https://epicrecipebox.com/fluffy-pancakes-with-fresh-fruit-and-maple-drizzle/