With summer just around the corner, it seems you can never get enough of delicious fruits and berries this time of year. We’re rounding up some of our favorite fruit-inspired hotcake recipes for a perfect late morning brunch on the patio. Our fruit pancake collection.

Buttermilk Banana Pancakes

  • 2/3 cup sugar
  • 1 tablespoon butter
  • 5 bananas, ripe
  • 1/2 cup rum
  • 1 cup maple syrup, warm
  • 1/2 cup orange juice
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 2 cups buttermilk
  • 2 large eggs, separated
  • 3 tablespoons unsalted butter, softened
  • 1/2 cup hazelnuts or almonds (optional)

In a small bowl, beat the egg whites with a hand mixer until soft peaks form. In a food processor, sift together the baking soda, powder, flour and salt. Add the buttermilk, egg yolks, and 3 tablespoons of butter. Pulse until well combined. Gently fold in the egg whites and nuts.

Slice the bananas in halves. In a large skillet, melt the 2/3 cup of sugar and 1 tablespoon of butter until it forms a golden caramel. Add the bananas and flambe with the rum. On a griddle, pour the pancake mixture to form hotcakes to your desired size. Flip once and top each finished pancake with 2 slices of caramelized bananas.

Pear Pancake

  • 1 1/2 tablespoons sugar, plus 2 tablespoons for pears
  • 1/2 teaspoon vanilla paste
  • 2/3 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 1/2 tablespoons unsalted butter, plus 2 tablespoons for skillet, softened
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 Bartlett pears, sliced thin
  • 1/2 tablespoon lime juice
  • warm maple syrup and whipped cream for serving

In a medium bowl, sift together the flour, baking soda, powder and salt. Mix in 1 1/2 tablespoons sugar and the vanilla. In a separate bowl, whisk together the buttermilk, eggs and 1 1/2 tablespoons of melted butter. Combine with the flour mixture and mix well. Let rest for 15 minutes.

Preheat the oven to 350º. In a 10″ iron skillet, melt 2 tablespoons of butter. In a small bowl toss the pear slices in 2 tablespoons of sugar and the lime juice. Arrange the pear slices decoratively in the iron skillet and cook over medium heat until the sugar begins to caramelize, about 6 to 8 minutes.

Pour the pancake batter over the pears and bake in a preheated oven for about 15 minutes. Reduce the temperature to 325º and continue to bake for another 15 minutes or until the top is a light golden brown. Run a knife around the edge of the skillet to loosen the pancake and invert onto a platter. Serve with warm maple syrup and fresh whipped cream.

Blueberry Buttermilk Pancakes

  • 4 teaspoons sugar
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • pinch of salt
  • 2 1/2 cups buttermilk
  • 2 eggs
  • 2 tablespoons unsalted butter, softened
  • 1 pint blueberries

In a small bowl, sift together the flour, baking soda, powder and salt. In a food processor, add the flour mixture along with the sugar, buttermilk, eggs and unsalted butter and pulse until well combined. Let rest for 15 minutes.

On a griddle, pour the pancake batter to form hotcakes of your desired size. Sprinkle with fresh blueberries and flip once. Serve warm, topped with maple syrup, honey or fresh whipped cream.


– Chef Regina