Buttermilk Pancakes with Fruit Sauce

    45 minutes

    A generous dollop of warm fruit puree on top is what makes my favourite fluffy pancakes truly special.

    42 people made this

    Serves: 6 

    • 280g frozen sweetened raspberries, thawed
    • 2 medium ripe bananas, sliced
    • 1 (225g) tin pineapple chunks, drained
    • 1/2 cup packed brown sugar
    • 1 3/4 cups (220g) plain flour
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 2 eggs
    • 2 cups (500ml) buttermilk
    • 1/4 cup vegetable oil
    • 1/2 teaspoon vanilla essence

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a blender, combine raspberries, bananas, pineapple and brown sugar; cover and process until blended. Transfer to a small saucepan; cook and stir over low heat until heated through. Set aside and keep warm.
    2. For pancakes, combine the dry ingredients in a bowl. In another bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot frypan. Turn when bubbles form on top; cook until the second side is golden brown. Serve with warm fruit topping.

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    Reviews in English (35)


    I just made the pancakes but not the fruit topping. The pancake recipe alone is wonderful! To make the pancakes "fluffier", I added the tsp of baking soda to the buttermilk and set it aside for a bit while I got everything else ready. This really made the pancakes rise wonderfully and they were light & fluffy! This will be our standard pancake recipe from now on!!  -  12 Mar 2007  (Review from Allrecipes USA and Canada)


    Well,I'm not sure it's fair for me to rate this but I'm going to anyway. I only used this recipe for the fruit topping. What a brilliant idea. I love to eat plain yogurt with granola and with the addition of this fruit topping it is so yummy! I don't put the bananas in it though and I use unsweetened frozen berry mix with pineapple and the brown sugar. I then put it in a glass jar and into the fridge and then I have a nice supply of a very healthy and yummy snack! Thank for such a brilliant idea....and so simple too!  -  22 Nov 2006  (Review from Allrecipes USA and Canada)


    This is my new favorite pancake recipe. Both pancakes and topping are wonderful. Pancakes had great flavor and texture but as someone else mentioned, batter is very thick. I found that re-stirring the batter before cooking eliminated that problem. For the topping, I didn't have raspberries but used canned strawberries in their place and the topping turned out unbeliveably good.  -  26 Jan 2007  (Review from Allrecipes USA and Canada)