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Pentwater Abbey B&B

The Abbey starts the morning with coffee brewing at 7:00. Many guests come to the kitchen for a cup to take upstairs, outside to sit at a table, a walk to the beach {3 blocks away], or maybe to just watch the cook and find out what is for breakfast! Breakfast is served at 9:00 unless otherwise requested. I'm told the aroma of coffee and food filters into their rooms and maybe wakes them up. After 26 years of running the Abbey I have found many remember what they had for breakfast the last time they were here and request it again. Living in an area where so many fruits and vegetables are grown I often have the fruit in season on the menu. I make a lot of recipes with apples and blueberries. My oven pancakes are a favorite. Abbey guests love having homemade cookies when they arrive. I make mostly chocolate chip because they seem to be a favorite for most. There is always something yummy being baked here.

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Fruited Buttermilk Oven Pancakes

This is one of Pentwater Abbey's favorite recipes. I found this recipe in a Better Homes and Gardens Cookbook. This is requested time after time when guests return. I have made a few changes to the recipe. I make these often when blueberries are in season.

Measurements and Ingredients
1 1/2 cups all-purpose flour
2 1/2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 beaten egg
1 1/2 cups buttermilk
3 tablespoon cooking oil
1 cup blueberries
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter
1 teaspoon finely shredded orange peel
1 tablespoon orange juice

Orange butter:
1/2 cup butter, softened
1 teaspoon orange peel
1 Tablespoon orange juice

In a mixing bowl combine flour, 2 1/2 tablespoon sugar, soda, baking powder, and salt.
In another mixing bowl combine egg, buttermilk, and cooking oil. Add all at once to dry ingredients. Stir just till mixed but still slightly lumpy.
Spread batter evenly in a greased and floured 15x10x1-inch baking pan. Sprinkle fruit over top of the batter. Combine sugar, 2 tablespoon, and cinnamon over the fruit.
Bake in a 350 degree oven for 10 to 15 minutes or till top springs back when lightly touched and top is lightly brown around the edges. cut into squares.
Serve with Orange Butter and maple syrup.
For orange butter, beat all ingredients until combined and chill.

Tips and variations
You will love the orange butter and will find it is great on muffins and breads.

Prep Time: 30 minutes

Cook Time: 10 to 15 minutes

Yields: 4 to 6 servings

This recipe has been adapted from another source. (Better Homes and Gardens Brunch and Breakfast Cookbook)

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