How many servings does this recipe make?

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

What ingredients do I need for Fruit-Topped Buttermilk Pancakes?

You need 13 ingredients. The key ingredients include: 1 package (10 ounces) frozen sweetened raspberries, thawed, 2 medium ripe bananas, sliced, 1 can (8 ounces) pineapple chunks, drained, 1/2 cup packed brown sugar, and more.

Is Fruit-Topped Buttermilk Pancakes suitable as breakfast?

Yes, Fruit-Topped Buttermilk Pancakes falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Fruit-Topped Buttermilk Pancakes?

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.

Fruit-Topped Buttermilk Pancakes Recipe

Name: Fruit-Topped Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (10 ounces) frozen sweetened raspberries, thawed; 2 medium ripe bananas, sliced; 1 can (8 ounces) pineapple chunks, drained; 1/2 cup packed brown sugar; 1-3/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 eggs; 2 cups buttermilk; 1/4 cup vegetable oil; 1/2 teaspoon vanilla extract

Start your day right with this Fruit-Topped Buttermilk Pancakes recipe. Made with raspberries, bananas, pineapple and brown sugar. Easy step-by-step ins…

This Fruit-Topped Buttermilk Pancakes relies on simple, everyday ingredients such as medium ripe bananas, sliced, packed brown sugar, all-purpose flour and sugar. It comes together quickly and makes 4 servings, at about 1332 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's an easy way to start the day, whether you're cooking a relaxed weekend breakfast or need something satisfying before a busy morning. Pair it with fresh fruit or your favorite hot drink to round out the meal.

Updated Jun 30, 2026

Serves 4 Breakfast

1332

kcal

Calories

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

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.

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

My Personal Notes

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Fruit-Topped Buttermilk Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions