Breakfast-for-Dinner Pancakes with Fruit Toppings
10min
20min
6
380
Chef's Note
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. You can also customize the fruit toppings based on what's in season or what your family enjoys. For a fun twist, set up a pancake toppings bar and let everyone create their own pancake stack!
Tags
Ingredients
2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 large eggs
1 teaspoon vanilla extract
3 tablespoons butter
1/2 cup maple syrup
1 cup strawberries
2 medium bananas
1 cup blueberries
Instructions
- 1
In a large bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- 2
In a separate bowl, whisk together 1 3/4 cups of milk, 2 large eggs, and 1 teaspoon of vanilla extract.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay - don't overmix.
- 4
Melt 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat.
- 5
Pour 1/4 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface, about 2-3 minutes.
- 6
Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more. Repeat with remaining batter, adding more butter to the pan as needed.
- 7
While cooking pancakes, wash and slice 1 cup of strawberries and 2 bananas.
- 8
Arrange pancakes on plates (about 3 per person), top with sliced strawberries, bananas, and 1 cup of blueberries.
- 9
Drizzle with maple syrup and serve immediately.
Nutrition Information (per serving)
380
9g
65g
10g
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