Pluot Pancakes

There’s something magical about pancakes, isn’t there? The way they puff up golden brown, waiting to be drenched in syrup, feels like a promise of comfort in every bite. I still remember the first time I brought pluots home from the market—those sweet, juicy hybrids of plums and apricots felt like nature’s candy to me. Ever since then, I’ve been dreaming up ways to incorporate them into my breakfasts, and let me tell you, these Pluot Pancakes take the cake! Or should I say pancake? They’re deliciously sweet yet tangy, fluffy yet substantial. Perfect for lazy weekends or unexpected brunch guests!

Reasons to try it

Why should you whip up a batch of these Pluot Pancakes today? Well, first off, they’re a delightful twist on your classic breakfast fare. Pluots add a juicy, sweet-tart flavor that transforms an ordinary pancake stack into something out of a gourmet kitchen! Imagine sinking your fork into a fluffy pancake, the sweetness of maple syrup mingling with the burst of fruity goodness from the pluots—you’ll be hooked after the first bite! Plus, using plant-based ingredients makes it suitable for a variety of diets, so everyone can join in the pancake party without a hitch.

And let’s be real: there’s something about pancakes that instantly elevates your morning vibe. They’re like little clouds on a plate, just waiting to wrap you in their warm embrace. This recipe is straightforward and fun to make, perfect for lazy Sundays when you want to impress without getting overwhelmed in the kitchen. So why wait? Let’s get to cooking!

Gather these ingredients

Ready to gather everything you need for these scrumptious Pluot Pancakes? Here’s your shopping list:

• 2 medium pluots: Fresh as can be, these beauties bring a juicy sweetness. If you can’t find pluots, ripe plums or apricots can be lovely substitutes!
• 1 ½ cups all-purpose flour (or gluten-free flour): Just the right amount for fluffiness. Gluten-free options work great, too!
• 1 tablespoon baking soda: This little hero will make your pancakes rise beautifully.
• ½ tablespoon granulated sugar (white or brown): Just a touch to sweeten the batter, enhancing that fruitiness.
• ¼ teaspoon salt: To balance the sweetness—don’t skip it!
• ¼ teaspoon vanilla extract: A dash of vanilla adds a warm complexity that makes everything feel cozy.
• ¾ cup plant-based milk: Almond, soy, or oat milk—all your choice! The creaminess ties it all together.
• 2 teaspoons vegan butter (or oil): Greasing the pan, of course! Coconut oil adds a tropical twist if you’re feeling adventurous.
• ¼ cup maple syrup: This is the crowning glory—simple, yet luxurious!

How this recipe comes together

Alright, let’s get those pancakes sizzling! Follow these steps for pancake perfection:

1. Start by washing your pluots under cool water, cut them in half, and remove the cores. Slice them into ½-inch thick wedges; you’ll want those juicy pieces to shine!

2. In a large mixing bowl, whisk together the flour, baking soda, sugar, and salt. Mix them well—the dry ingredients are like a team getting ready for the big game!

3. Stir in the vanilla extract, then slowly pour in the plant-based milk, whisking until you have a smooth batter. Don’t go too crazy—just until combined!

4. Heat your griddle or skillet over medium-high heat. You’ll want it hot enough that a drop of water dances on the surface!

5. Grease the pan with vegan butter or oil and pour ¾ cup of the batter per pancake. Top each one with a couple of those lovely pluot slices!

6. Cook until you see bubbles forming on the surface—then it’s time to flip! Don’t rush it; waiting for that golden brown bottom is worth it.

7. Once flipped, cook until they’re golden brown on both sides. Stack them high and drench in maple syrup!

What to serve it with

Now that you’ve got your pancakes all ready, here’s how to make them shine! I like serving them with a sprinkle of crushed nuts for added crunch or a dollop of coconut yogurt for creaminess—both complement the sweet pluots beautifully. If you’re feeling indulgent, why not add a scoop of vegan ice cream on the side? Or pair with your favorite smoothie for some extra fruity freshness!

How to store and freeze

Have some leftovers? Lucky you! Place them in an airtight container and store them in the fridge for up to three days. For longer storage, you can freeze the pancakes—just layer parchment paper between them to avoid sticking, and they should keep well for about a month. When reheating, a quick toast in the oven or a few seconds in the microwave will do the trick. Just add a splash of plant milk if they seem dry!

Pro chef tips

• Don’t rush the cooking; flipping too early makes your pancakes gummy.
• If the batter is too thick, feel free to add a little more plant-based milk to adjust the consistency!
• Change things up by adding a pinch of cinnamon or nutmeg for a warm spice twist!

Flavor swaps

Think outside the box and try these fun variations: swap the pluots for seasonal fruits like blueberries or zesty raspberries for a different sweetness! You could even mix in chocolate chips for a decadent dessert twist or top them with caramel sauce for a brunch treat that feels indulgent. Whatever your mood, let creativity flow!

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
• ¼ teaspoon vanilla extract
• ¾ cup plant-based milk
• 2 teaspoons vegan butter (or oil)
• ¼ cup maple syrup

Directions to follow

1. Wash the pluots, cut them in half, remove the core, and slice into ½-inch thick wedges.
2. In a bowl, mix together flour, baking soda, sugar, and salt.
3. Stir in vanilla extract; gradually whisk in plant-based milk until smooth.
4. Heat griddle or skillet until hot; grease with vegan butter or oil.
5. Pour ¾ cup of batter per pancake; place two pluot slices on top.
6. Cook until bubbles form on the surface, then flip and cook until golden brown.
7. Serve stacked with maple syrup and additional pluot slices if desired.

Your questions answered

• Can I use regular milk? Absolutely! If you don’t need to keep it vegan, any milk will work.
• What if I can’t find pluots? No problem! Ripe plums or apricots will also work wonderfully.
• How do I make them fluffier? Make sure the baking soda is fresh, and don’t overmix the batter!
• Can I freeze the pancakes? Yes, they freeze well! Just stack them with parchment paper in between.
• What are some good toppings? Besides maple syrup, consider fresh fruit, nuts, or a sprinkle of powdered sugar!

Now you’re all set to indulge in these sweet, fluffy Pluot Pancakes! I can’t wait for you to give them a try. Cooking is such an adventure, isn’t it? Each recipe is a chance to explore flavors and create lasting memories in the kitchen. Feel free to make this recipe your own, add your unique flair, and share your delicious outcomes in the comments! Together, let’s keep the spirit of cooking vibrant!

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