Bulgur Fruit Pancakes

Servings 12 pancakes


  • 1/4 cup #1 fine or #2 medium bulgur
  • 1-1/4 cup all purpose flour
  • 2 tbsp. sugar
  • 1 tbsp. baking powder
  • 1 tsp. cinnamon ground optional
  • 1/4 tsp. salt
  • 1 egg
  • 1-1/2 cups milk
  • 3 tbsp. cooking oil
  • Desired fruit see options
  • margarine or butter optional
  • Maple- or fruit-flavored syrup optional


  • In a saucepan cook 1/4 cup bulgur in 1/2 cup water for 12 to 15 minutes or until tender. Drain.
  • In a large mixing bowl stir together bulgur, flour, sugar, baking powder, cinnamon (if desired), and salt.
  • In another mixing bowl use a fork to beat egg slightly; stir in milk and cooking oil. Add egg mixture to flour mixture all at once; stir just untill blended but still slightly lumpy. Stir in desired fruit.
  • For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook over medium heat until bubbly and edges are slightly dry. Turn; cook till golden. Serve with margarine and syrup.
  • Fruit options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apples, apricots, peaches, nectarines, or pears; 1/2 cup fresh or frozen blueberries; 1/3 cup chopped fresh cranberries; or 1/4 cup chopped dried apples, pears, apricots, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.
  • Adapted from Better Homes and Gardens recipe.