Buttermilk Pancakes with Fresh Fruits Recipe

Name: Buttermilk Pancakes with Fresh Fruits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups wholemeal flour; 3 teaspoons baking powder; 1 tablespoon raw sugar; 1 3/4 cups buttermilk; 2 eggs; 125g PHILADELPHIA Light Spreadable Cream Cheese; 1 tablespoon honey; 1/4 teaspoon vanilla essence; 250g strawberries, hulled and halved Safeway 1 lb For $3.99 thru 02/09; 1 orange, peeled and cut into segments Safeway 1 lb For $0.79 thru 02/09

Servings: persons

1
Combine the sifted flour and baking powder with the sugar in a large bowl.
2
Whisk together the buttermilk and eggs.
3
Pour into dry ingredients and mix until smooth.
4
Pour 1/4 cup measures into a pre-heated non-stick frying pan over medium heat.
5
Cook for 1-2 minutes each side until golden and cooked through.
6
Remove to a plate and keep warm.
7
Continue with remaining batter.
8
Combine the Philly*, honey and vanilla, set aside.
9
Serve fruit with the pancakes and a dollop of Philly*.
10
Enjoy immediately.

1116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups wholemeal flour, 3 teaspoons baking powder, 1 tablespoon raw sugar, 1 3/4 cups buttermilk, and more.

Yes, Buttermilk Pancakes with Fresh Fruits falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Pancakes with Fresh Fruits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions