Really easy pancakes with fruit

Really easy pancakes with fruit
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make and 10 minutes to cook

Whether you’re celebrating Shrove Tuesday or cooking brunch, get the children involved with this really easy pancake recipe.


  • 15g unsalted butter, plus extra for frying
  • 300ml natural yogurt
  • 1 medium free-range egg
  • 2 drops vanilla extract
  • 125g plain flour
  • 1 tsp bicarbonate of soda
  • Pinch of ground cinnamon
  • A little milk (optional)
  • 2 big handfuls any chopped or small fruit, such as peeled and finely chopped ripe pear, apples, banana or frozen berries such as blueberries or raspberries
  • Vegetable oil, for frying
  • Maple syrup, for drizzling


  1. Melt the butter in a small pan or in the microwave. Leave to cool slightly. Measure the yogurt into a measuring jug. Crack the egg into a small bowl and beat with a fork. Add the egg to the yogurt with the vanilla and melted butter and whisk with a fork.
  2. Sift the flour, bicarbonate of soda and cinnamon into another bowl. Pour over the egg mixture and use a wooden spoon to mix well. Don’t worry if the batter is slightly lumpy. Add a little milk if it’s too thick. The mixture should easily drop off the spoon. Stir in the fruit.
  3. Heat 1 tsp oil and a small knob of extra butter in a frying pan over a gentle heat until the butter just starts to fizz. Drop spoonfuls of the batter into the pan, spaced well apart. Cook over a medium heat for about 2 minutes until you start to see bubbles rise on the surface. Carefully slide a palette knife under each pancake and flip over. Cook for another 2 minutes, then lift the pancakes out onto a plate with the palette knife. Cover with foil to keep warm. Cook the remaining batter in the same way until you have a pile of pancakes. Serve with maple syrup over the top.


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