Recipe Spotlight- Kara’s Fruity Buttermilk Pancakes

I love to experiment in the kitchen! Sometimes my exploration leads to greatness, and sometimes it leads to my kids begging me to never make a recipe again. LIke the time a year ago when I had this vision in my head of creating a delicious and healthy  tropical mango/quinoa pudding for my family, which somehow instead resulted in a burned and mushy goo with just a hint of mango. I tried sprinkling a little coconut on top to redeem it, but I’ve unfortunately had a hard time convincing my kids to eat quinoa ever since.

Try as we may, we can’t have homerun recipes every time can we? But if we keep trying, we will at least create a handful of family favorites.Out of all of the successes/failures and everything in between that I have experienced in the kitchen, there is one recipe that has proven to be a crowd pleaser time after time. Several years ago, I was experimenting to find a delicious and healthy pancake recipe, and after a lot of experimenting, I came up with this recipe. I have fed these pancakes to dozens of adults and children throughout the years and have never had anyone refuse to eat them or complain.  Needless to say, we make this recipe at our house  a lot and they are now a family tradition. Be warned, the recipe makes a lot of pancakes, so I often save half of the batter in tupperware for the next day’s breakfast. I also sometimes make them for breakfast and then pack a pancake sandwich for my kid’s school lunches (two pancakes held together by some peanut butter and a little bit of honey).



Kara’s Fruity Buttermilk Pancakes:


  • 3 cups whole wheat pastry flour (Bob’s Red Mill is my favorite brand)
  • 3 tablespoons sugar or honey
  • 3 teaspoons baking powder
  • 1 tsp cinnamon
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup 1% milk
  • 3/4 cup Applesauce
  • 3 eggs
  • 1/3 cup butter, melted
  • 2 cups of fruit (blueberries and diced apples are our most common choices)


  1. In a large bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, applesauce, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it sizzles, it’s ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Toss in fruit and stir into mixture. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Brown on both sides and serve hot with maple syrup, peanut butter and applesauce, fresh fruit and yogurt, or any topping that sounds good to you!

Give them a try and let me know what you think! And please send any recipes our way that are your family favorites!