Stone Fruit Pancakes

“Like sweet starbursts waiting to explode.”

Sometimes it’s not always about how made-from-scratch a dish is. Sometimes it’s just about enjoying simplicity. In other words, sometimes it’s perfectly OK to cheat.

How does that work? Ask 5 persons how they would make a pancake and you’ll get 6 answers. (See how that’s cheating? That was a spin-off from the more well-known saying.) The point is, we could go on about how to make pancakes, but all I really wanted was to devour the nectarines and plums staring placidly back at me from the bowl – shiny, bright, with just the right amount of firmness with a little bit of give. One of the wonderful things that nature offers in summer are her stone fruit, when peaches, nectarines, plums, cherries and all manner of colors, shapes and sizes fill the fields. Squeals of delight can be heard around U-Picks on weekends from families discovering the magic of summer. The children fill baskets with plump, juicy, brightly colored nuggets, like sweet starbursts waiting to explode. And now, I had basket of nectarines and plums waiting for me.

I could make my Stone Fruit Pancakesown pancakes, which I secretly think is quite wonderful, but I had some ebelskiver pre-mix leftover from another kitchen adventure. This is actually one of my favourite ebelskiver mixes, it makes little golden jewels with just the right amount of bounciness and texture. So it seemed I had the perfect solution: use the pre-mix to make the batter for the pancakes and let the fruits speak for themselves. Couldn’t be better. Except it could! By adding my ‘not-so-secret ingredient’ for pancakes, they turned out fluffier than the ebelskivers! The folks loved it. The secret? Distilled vinegar. Essentially you are ‘souring the milk’ and it makes the pancakes lighter and less dense. After that, it was just a matter of slicing up the fruit and drizzling some honey. The honey was really the cherry on top, but I had a lovely jar waiting for the right time to be shared, and this was it.

Also check out my recipe for Pancakes with Berry Syrup for another great idea for pancakes…you can even have it in winter!!

Stone Fruit Pancakes
Prep time
Cook time
Total time
Fluffy pancakes from leftover ebelskiver mix. This recipe proves that sometimes shortcuts can be just as good!
Recipe type: Breakfast
Cuisine: Western
Serves: 12 medium pancakes
  • 1 cup ebelskiver mix
  • 1 cup milk
  • 1 Tbsp distilled vinegar
  • 1 egg, beaten
  • 1 tsp vanilla essence
  • 1 tsp grated lemon rind
  • 1 tsp cinnamon
  • White nectarines
  • Black plums
  • Honey blossom honey or peach blossom honey
  1. Sour the milk: Add vinegar into milk, give it a stir and set aside for 10 minutes.
  2. Make the batter: Place ebelskiver mix into a bowl. Add soured milk and the rest of the ingredients, except the fruit and honey. Using a spatula, combine well till most lumps are gone. The batter should be quite smooth but does not have to be completely so.
  3. Heat a pan and brush with a thin layer butter. Not vegetable oil, just good ol' butter for that creamy, country goodness.
  4. Carefully drop a spoonful of batter into heated pan over medium heat.
  5. Leave untouched till bubbles pop.
  6. Flip pancake with spatula, or if you're fancy about it, with a flick of the wrist and a toss.
  7. Let it sit for 20-30 seconds or so and remove.
  8. Serve with sliced fruits and drizzle with honey.
The key to consistently golden pancakes is patience and even heat. The pan should be at medium heat. Otherwise parts of the pancake will brown too soon.

Wipe down the pan after every 3 or 4 pancakes to keep the pan and pancakes clean.

Resist the temptation to flip the pancakes too early. Wait till the bubbles have popped before flipping, which can be tricky when you're hungry!

Go crazy with the fruit! Try it with all kinds of fruit; it's impossible to go wrong here.

If you like this, you might like these similar recipes: 


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One Reply to “Stone Fruit Pancakes”

  1. […] check out my recipe for Stone Fruit Pancakes, using fruits at their peak flavors […]

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