Fruity Breakfast Pancakes

Who doesn’t love a plate of fresh pancakes, and this easy recipe uses ingredients that you already have in the cupboard. Thank you Cupcakes and Couscous for this lovely idea!

Use any type of metal cookie cutters you like to customise your delicious, berry pancakes. Makes 20 pancakes depending on the size of the cutters.


  • 1 large egg
  • 30ml (2 tbsp) honey
  • 5ml (1 tsp) vanilla extract
  • 15ml (1 tbsp) butter, melted
  • 250ml (1 cup) flour
  • 7.5ml (1½ tsp) baking powder
  • Pinch of salt
  • 180ml (¾ cup) milk
  • 1 packet (40g) Montagu mixed berry fruit flakes, roughly chopped 
  • Butter, for frying
  • Assorted metal cookie cutters
  • Honey, to serve a handful of fresh raspberries, to serve
  • 30ml (2 tbsp) Montagu pecan nuts, to serve


  • Place the egg, honey and vanilla extract in a mixing bowl. Whisk until combined and foamy.
  • Stir in the butter.
  • Sift the flour, baking powder and salt into a separate bowl.
  • Add half of the dry ingredients to the egg mixture. Whisk, then add half of the milk and whisk again.  
  • Mix in the remaining dry ingredients followed by the remaining milk. Whisk gently until smooth.
  • Fold in the fruit flakes.
  • Heat a small blob of butter in a frying pan over medium heat.
  • Lightly grease two or three cookie cutters and place them on the pan.
  • Spoon a shallow layer of pancake batter into each cutter.
  • Cook until bubbling and set on top.
  • Carefully remove the cookie cutter and flip the pancake over.
  • Cook until golden brown on both sides.
  • Pop the pancakes in a warm place while you use up the remaining batter.
  • Arrange the pancakes on a plate.
  • Drizzle with honey and scatter the raspberries over the plate.
  • Chop the pecan nuts and sprinkle them over the top.
Serve immediately. 
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