Fruit Pancakes

Soft, fluffy pancakes topped with a medley of fresh fruit and drizzled with a rich brown sugar sauce – this dish is the perfect balance of indulgence and freshness. Ideal for breakfast, brunch, or even a light dessert, these fruit pancakes are versatile, colourful, and guaranteed to bring a smile to the table. The combination of warm pancakes, juicy fruit, and silky sauce makes every bite a treat.

Prep Time 15

Cook Time 15

Total Time 30

Servings Pancakes

Ingredients

The Pancakes:

200 g plain flour
2 tbsp caster sugar
2 tsp baking powder
¼ tsp salt
250 ml milk
1 large egg free range
2 tbsp melted butter plus extra for cooking

The Toppings:

150 g fresh strawberries sliced
2 medium bananas sliced
100 g grapes seedless halved

The Brown Sugar Sauce:

Instructions

In a bowl, whisk together the flour, sugar, baking powder, and salt.
200 g plain flour, 2 tbsp caster sugar, 2 tsp baking powder, ¼ tsp salt
In another bowl, whisk the milk, egg, and melted butter.
250 ml milk, 1 large egg, 2 tbsp melted butter
Pour the wet ingredients into the dry and stir gently until just combined (a few lumps are fine – don’t overmix).
Heat a non-stick frying pan over medium heat and brush lightly with butter.
Pour in a ladleful of batter and cook until bubbles form on the surface, then flip and cook the other side until golden. Repeat with the remaining batter, keeping pancakes warm.
In a small saucepan, melt the butter and brown sugar together over medium heat, stirring until smooth.
100 g brown sugar, 50 g butter, 60 ml double cream, ½ tsp vanilla extract
Add the cream and vanilla extract, whisking until the sauce is silky and slightly thickened.
Stack the pancakes on plates, scatter over the strawberries, bananas, and grapes, then drizzle generously with the brown sugar sauce.
150 g fresh strawberries, 2 medium bananas, 100 g grapes
Serve the fruit pancakes warm.

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