Pluot Pancakes, a simple breakfast pancakes recipe made with fresh pluot slices that’s ready in only 20 minutes. A sweet treat for summer mornings!

Pluot brown sugar buckwheat pancakes on a white plate being cut with a fork.

Have you tried pluots? Pluots are a ‘crossbreed,' or interspecific fruit, made from three fifths plum and two fifths apricot. The result is a reddish plum-like fruit with a firmer center than a traditional plum, but without the fuzzy outer skin of an apricot. And they’re delicious in pancakes!

Want to learn how to make tasty pancakes with fresh pluots? Let's do it!


🍑 Ingredients

  • Pluots: A cross between plums and apricots, pluots are an interbreed fruit that are small with a sweet taste
  • Flour: We’re using all-purpose, but gluten free all-purpose and spelt flours are great gluten free flour options
  • Baking soda, sugar, salt: Helps pancake batter rise to become fluffy and sweet
  • Egg: Helps combine ingredients; a flax egg (1 tablespoon flax, 3 tablespoons water) is vegan alternative
  • Vanilla extract: Adds a slight sweetness and depth of flavor
  • Milk: Any milk will do; we like oat milk and pea milk for plant-based alternatives
  • Butter: Either regular or vegan butter works to grease the pan and add a touch of flavor
  • Maple syrup: Drizzled on top after cooking; choose a Grade A maple syrup for the most eco-friendly choice
  • Recommended tools: large mixing bowls, whisk, pancake griddle or cast iron skillet, spatula

🥣 How to make (step-by-step photos)

1️⃣ Step One: Wash and cut pluots

Before you start making the pancakes, first wash and prep the pluot slices. To do this, simply wash the pluots under running water and remove any leaves or stems.

Then, using a paring knife, cut a circular slice around the entire outside of the pluot and then twist or pull the two halves apart. Then remove the core with a knife or spoon, and cut the pluots into slices. Set these aside until ready to cook.

Sliced pluots cooking in a black pan.

2️⃣ Step Two: Make the pancake batter

Next it’s time to make the pancake batter. In a large mixing bowl, combine all-purpose flour, baking soda, sugar, and salt and mix with a whisk until well combined.

Once dry ingredients are mixed, add 1 egg, vanilla extra, and slowly add milk and whisk until the batter is completely smooth and has a thick liquid consistency (if you like thinner pancakes, add more milk for a runnier batter).


3️⃣ Step Three: Cook pancakes

To cook the pancakes, first heat a pancake griddle or cast iron skillet over medium-high heat until droplets of water sizzle when dropped on the pan.

Then add butter or oil to grease the pan and then pour 3/4 cup of pancake batter to the pan until it forms a circle. Then gently add two pluot slices on top of the pancakes and let it cook until the tops of pancake batter begin to harden and bubbles pop and form holes.

Flip the pancakes using a spatula, and cook pluot-side down for another 1-2 minutes.

Then remove the pancake from the griddle to a plate. Continue this process until all batter is cooked.


4️⃣ Step Four: Serve pluot pancakes

To serve the pancakes, plate desired number of pancakes and drizzle with maple syrups.

Add extra slices of pluot to the plate for garnish, if you have any left over.

Pluot brown sugar buckwheat pancakes on a white plate being cut with a fork.

🧊 How to store

Pancakes are a great make-ahead and store for later breakfast! Here’s how to keep them fresh until they’re ready to eat:

  1. Refrigerator storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3-5 days. Reheat in the microwave, in a pan, or even in a toaster.
  2. Freezer storage: To freeze, simply let the pancakes cool completely and store in an airtight container or freezer-friendly bag. Then place in freezer and store for up to 1 month. To thaw, remove pancakes to refrigerator and let thaw for 1 day, or place frozen in the microwave for 30 seconds or pop in the toaster frozen.
Pluot brown sugar buckwheat pancakes stacked on a white plate on a white table.

More seasonal pancake recipes

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Pluot Pancakes

Pluot Pancakes, a simple breakfast pancakes recipe made with fresh pluot slices that’s ready in only 20 minutes. A sweet treat for summer mornings!
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Ingredients

  • 2 medium pluots
  • 1 ½ cups all-purpose flour, or gluten free flour
  • 1 tablespoon baking soda
  • ½ tablespoon granulated sugar, white or brown
  • ¼ teaspoon salt
  • 1 whole egg, or flax egg (see notes)
  • ¼ teaspoon vanilla extract
  • ¾ cup milk, regular or plant-based
  • 2 teaspoons butter, or oil
  • ¼ cup maple syrup

Instructions 

  • Wash and cut pluot: Wash pluots, remove any stems, and cut in half. Remove inner core with a knife or spoon, then slice into 1/2 inch thick slices and set aside.
  • Make pancake batter: In a large mixing bowl, combine all-purpose flour, baking soda, sugar, and salt and mix with a whisk until well combined. Once dry ingredients are mixed, add 1 egg, vanilla extra, and slowly add milk and whisk until the batter is completely smooth and has a thick liquid consistency (if you like thinner pancakes, add more milk for a runnier batter).
  • Cook pancakes: Heat a pancake griddle or cast iron skillet over medium-high heat until droplets of water sizzle when dropped on the pan. Then add butter or oil to grease the pan and then pour 3/4 cup of pancake batter to the pan until it forms a circle. Then gently add two pluot slices on top of the pancakes and let it cook until the tops of pancake batter begin to harden and bubbles pop and form holes. Then flip the pancakes using a spatula, and cook pluot-side down for another 1-2 minutes. Then remove the pancake from the griddle to a plate. Continue this process until all batter is cooked.
  • Serve pancakes: To serve the pancakes, plate desired number of pancakes and drizzle with maple syrups. Add extra slices of pluot to the plate for garnish, if you have any left over.

Notes

  • Make it vegan: To make this recipe vegan, simple use plant-based milk (we like oat milk for its thicker consistency) and replace the egg with 1 flax egg (or 1 tablespoon of ground flax seeds mixed with 3 tablespoons warm water).
  • Leftovers and storage: These pancakes are great as leftovers and can be frozen and reheated. Keep in the refrigerator for up to four days for best taste and texture, or freeze for up to a month and then reheat in the microwave or toaster.
  • Nutrition notes: Nutrition information was estimated using the full amount of maple syrup listed in the recipe. Actual nutrition information will vary depending on syrup used and any additional ingredients.

Nutrition Information

Serving: 1serving (1 pancake), Calories: 174kcal, Carbohydrates: 35g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Cholesterol: 4mg, Sodium: 660mg, Potassium: 112mg, Fiber: 1g, Sugar: 11g, Vitamin A: 55IU, Vitamin C: 0.04mg, Calcium: 59mg, Iron: 1mg

UPDATE: This recipe was originally published in May 2018 and was updated for clarity in August 2022.