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Pancakes with Fruit

With a few fancy twists on an old standby you can serve delicious, memorable pancakes. This recipe also describes how to cook maple links and brown sugar bacon.

The secret of these delicious and healthful pancakes is moisture. Vanilla yogurt and bananas add flavor as well as preventing the pancakes from being dry. The sweet crunch of the whole grain cereal adds a contrasting texture and makes these flapjacks truly unique.

Serves: 6

Time to Table: 45 minutes

* Ingredients *


* cup buckwheat pancake mix
* cup milk
* 1 egg
* 1 tbsp vegetable oil
* 2 bananas (or equivalent amount other fruit)
* 1/3 cup vanilla yogurt
* tsp vanilla extract
* cup maple syrup
* butter for spreading on pancakes

Meat Side:

* 1 package of sausage links or lb of bacon
* maple syrup or brown sugar

* Buckwheat Pancakes *

Prep Ingredients

1. Gather all ingredients so that they can be quickly accessed.
2. Preheat griddle to 360 degrees F.

Pancake Mix

1. In a large mixing bowl, combine pancake mix, milk, egg, oil, vanilla extract, and yogurt.
2. Mix until ingredients are evenly distributed; all dry pancake mix blended into the mix. Be careful not to over mix.
3. Let mixture stand for 5 minutes.

Fruit and Cereal

1. While the pancake mix is standing, cut banana, or other type of fruit, into small pieces; slices and then quarter slices.
2. Place the cut banana in a small bowl and the cereal in another small bowl near the griddle so that they can be easily accessed by cooking.
3. It is important NOT to add the banana and cereal to the pancake mix in the mixing bowl. These heavy ingredients will fall to the bottom of the bowl and, as a result, will not be evenly distributed in your pancakes.

Cooking Pancakes

1. If your mixing bowl does not have a lip for easy pouring, you may want to transfer the pancake mix to a large measuring cup that pours well.
2. Spray griddle with nonstick spray (even if it is a nonstick griddle).
3. Pour medium sized pancakes, approximately 5 inches in diameter.
4. After pancakes are poured, start with the first pancake you poured and sprinkle pieces of banana and cereal over the top. This is best done with fingers, as the fruit pieces are prone to stick together.
5. Cook pancakes on one side until bubbles appear on the uncooked side, then flip and cook until golden brown.

* Sweet Meat Side *

The pancakes are best enjoyed with a side of meat (or soy/veggie links). Here are two options.

Maple Syrup Sausage

1. With 6 to feed, cook up at least an entire package of sausage (smoky links is best).
2. When warming up the precooked sausage in a frying pan, add a tablespoon of maple syrup to the pan while warming the links and the results will be more sweet accolades for the chef.


Brown Sugared Bacon

1. Use a pound of bacon and, before laying each strip in a roasting pan, coat it in brown sugar.
2. Place each coated strip in the bottom of a roasting pan in one layer.
3. Place in the oven 30 minutes, starting at the same time and temperature as potatoes.
4. Every 10 minutes, separate slices and pour off excess fat if necessary.
5. If you like your bacon crispy, brown under the broiler for the last minute.

* Last Minute Prep *

If all of your other breakfast fixing aren’t ready at the same time, the pancakes and sausage or bacon can be kept warm in the oven at the lowest temperature. Place on oven-safe dish and cover with aluminum foil.

Transfer syrup to a container that pours well. If you don’t have a gravy boat, a small teapot works well. Pancakes are best served with warm syrup. Microwave maple syrup on medium setting for 30 seconds, and then 20 more if not yet hot.

* Serving Pancakes *

Serve with warm syrup, butter and small bowls of remaining banana and cereal to sprinkle on top of the pancakes.