Header image: Basic Pancakes from CHOW

Pancakes are a whole lot more interesting when you load them up with chunks of fruit. In the fall, you can fill them with apples; spring is for experimenting with rhubarb or strawberries. But summer is when mother nature really challenges you to up your pancake game. Stone fruits practically beg to get thinly sliced and caramelized in the pan, while berries of all sorts are ready for plopping straight into the batter. And then, of course, there’s the mother of them all, the blueberry buttermilk pancake, with it’s bursts of jammy indigo juice. With so much fruit to choose from, you’ll have no problem flipping your way through all nine of these summery pancakes recipes before autumn’s harvest rolls around.

1. Blueberry Buttermilk Pancakes


Everyone should have a blueberry pancake recipe under their belt. Ours is for the equal opportunity pancake maker—we like to add measured handfuls of berries while the cakes are cooking on the griddle, ensuring that each one has a fair distribution of fruit. Get our Blueberry Buttermilk Pancakes recipe.

2. Caramelized Peach and Oat Pancakes

Cookie + Kate

The only thing better than biting into a fresh peach is biting into one that’s been allowed to caramelize and get all succulent over heat. Serve these gluten free cakes with plenty of good maple syrup and let those warmed fruit juices mix and mingle. Get the recipe here.

3. Apricot Raspberry Dutch Baby Pancakes

Dinner at the Zoo

Dutch baby pancakes are kind of like giant popovers made in a cast iron skillet. Their flat, crevice-like centers are prime territory for plopping in some fruit. This recipe uses apricot and raspberry, for a pancake that’s shows its sweet and its sour sides. Get the recipe here.

4. Huckleberry Pancakes with Almond Flour

Feasting at Home

If you’re lucky enough to have access to fresh huckleberries, simply plop them into some pancakes, dig in, and sit back knowing that life is good. Get the recipe here.

5. Beet and Blackberry Pancakes

The Young Austinian

This recipe does more than color coordinate inky blackberries with the vibrant stain of beets. Chunks of mashed beet are worked into the pancake batter—once they’re on the griddle, the heat teases out the root’s succulent natural sweetness. Get the recipe here.

6. Chocolate Raspberry Swirl Pancakes

Blogging Over Thyme

These pancakes are practically a chocolate raspberry gateau in disguise, meaning that you can have your cake for breakfast and eat it too. Get the recipe here.

7. Walnut Pancakes with Caramelized Figs

The Almond Eater

You really can’t beat the texture and taste of a fresh fig. In this recipe, they’re caramelized just long enough to get a little syrupy while still retaining their signature plumpness, making for an ideal topper to a stack of silver dollars. Get the recipe here.

8. Chocolate Cherry Pancakes

Savory Simple

Chocolate and cherries take pancakes over to the dark side—the dark side of delicious, that is. Get the recipe here.

9. Apricot Pancake Syrup

Fruit isn’t just for putting in your pancakes. It’s for drenching and smothering them, too. Our apricot syrup lets them soak in tons of fruity flavor. Get the recipe here.

Miki Kawasaki is a New York City–based food writer and graduate of Boston University’s program in Gastronomy. Few things excite her more than a well-crafted sandwich or expertly spiced curry. If you ever run into her at a dinner party, make sure to hit her up for a few pieces of oddball culinary trivia.
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