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Mixed Fruit Pancakes

About 12, 4” pancakes



Nutritional Facts Per Serving

2.9 g
16.5 g
0.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 91
  • Fat 1.5 g
    • Saturated   0.5 g
    • + Trans 
  • Cholesterol 33 mg
  • Sodium   193 mg
  • Carbohydrate 16.5 g
    • Fibre   0.7 g
    • Sugars  
  • Protein 2.9 g
    • Vitamin A 2 %
    • Vitamin C 10 %
    • Calcium 8 %
    • Iron 5 %


Combine the first 4 ingredients in a bowl. Place the eggs, milk and vanilla in a second bowl and beat to combine. Mix the dry ingredients into the wet. Preheat a non-stick, electric griddle to 350 degrees F, or set a large non-stick skillet over medium heat. Coat the cooking surface with vegetable spray. Pour on the batter in 4" rounds, leaving a couple of inches between each pancake. Top each with 5 or 6 pieces of fruit. Flip the pancakes when bubbles appear on the surface. Cook for 2 minutes more, or until the centre of the pancake springs back when gently touched.

Note: The generous amount of baking powder used in the batter makes the pancakes light and fluffy.

Recipe Options: Instead of placing the fruit directly on the pancakes as they cook, make a mix of diced and whole fresh fruit and spoon that on top of the cooked pancakes. For added fibre, replace half the all-purpose flour called for in the recipe with whole wheat flour.

Serving Suggestions

Serve these pancakes with bacon or your favourite type of Thrifty breakfast sausages, Thrifty orange or other fruit juice, and warm maple syrup.

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