Summertime Fruit Pancakes with Fresh Cream
Brighten your mornings with our Summertime Fruit Pancakes with Fresh Cream—a delightful breakfast recipe bursting with seasonal flavors! Fluffy, golden pancakes are made from scratch, featuring a hint of vanilla for warmth and sweetness. They're topped with a medley of vibrant fruits, including juicy strawberries, sweet blueberries, and succulent peaches, creating the perfect balance of freshness and indulgence. To elevate this dish further, a cloud-like dollop of homemade whipped cream adds a creamy sophistication, while optional maple syrup lends a luscious finish. Ideal for brunch gatherings or lazy weekend mornings, these fruit pancakes celebrate summertime in every bite. Ready in just 40 minutes, they’re a quick and easy way to enjoy fresh produce while savoring a homemade treat.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.25 cups Milk
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 0.5 cups Strawberries (sliced)
- 0.5 cups Blueberries
- 0.5 cups Peaches (sliced)
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- to taste Maple syrup (optional)
- 1 tablespoon Butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; some lumps are fine.
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles begin to form on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes or until golden brown. Repeat with the remaining batter.
While pancakes are cooking, use an electric mixer or whisk to whip the heavy cream and powdered sugar together in a chilled bowl until stiff peaks form.
Assemble the pancakes on a plate, stacking 2-3 pancakes per serving. Top with sliced strawberries, blueberries, and peach slices.
Add a generous dollop of the freshly whipped cream on top and drizzle with maple syrup if desired.
Serve immediately and enjoy your Summertime Fruit Pancakes with Fresh Cream!
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 41.6 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
