Fruity Pancakes

Fruity pancakes are a great way to make the same old breakfast really special. They also taste great for brunch, lunch or a snack.Mix your pancakes as you normally would. Before cooking them, choose one of the fruity variations below to add to your batter.

1. Apple Pancakes ~ Add 1 tablespoons of McCormick cinnamon, 1/2 tablespoon of nutmeg and 1/2 cup of diced apples. Top with Hershey caramel syrup and cool whip.

2. Chiquita Banana Pancakes ~ Add 1 medium banana, ripe and mashed (If you want chunks of banana add an extra banana slices after mixing the first banana into the batter. Top with slices of banana, caramel and cool whip.

3. Peach Pancakes ~ Do the same as Apple Pancakes only replace the apple with peaches and leave out the nutmeg. Top with caramel and a light dusting of cinnamon.

4. Mandarin Orange Pancakes ~ Add 1/2 a can (about 7 ounces) of Mandarin Oranges (drained). You can top these with a drizzle of the canned Mandarin Oranges and cool whip or Karo syrup.

5. Strawberry Pancakes – Add a packet of Strawberry Kool-Aid to your batter. Wash and slice strawberries. Add 1/2 the strawberries to the batter and set the other 1/2 aside. Top with strawberries and Cool Whip Whipped Topping.

6. Blueberry Pancakes – Add 1/2 a can of Blueberry Pie Filling to your batter. Top with a dollop of blueberry pie filling and Cool Whip Whipped Topping. Fresh blueberries can be used if you prefer.

7. Cherry Pancakes -  Add 1/2 a can of Cherry Pie Filling to your batter. Top with a dollop of Cherry pie filling and Cool Whip Whipped Topping.

8. Pumpkin Pancakes – Add 1/2 can of Pumpkin Pie Filling to your batter. Top with a dollop Cool Whip Whipped Topping and sprinkle with Nutmeg or Cinnamon.