Fruit Swirl Pancakes
Fluffy pancakes swirled with fresh fruit for a vibrant, nutrient-packed breakfast that kids can help assemble. This American-inspired breakfast recipe, ready in about 35 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1 cup milk
- 1 large egg
- 2 tbsp butter
- 1/2 cup mixed fresh fruit
The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1 tbsp sugar until combined.
- Step 2: In a separate bowl, beat 1 large egg with 1 cup milk and 2 tbsp melted butter until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in 1/2 cup mixed fresh fruit (strawberries, blueberries, bananas, cut into 1/4-inch pieces).
- Step 4: Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
