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–+ servings
Stack of three healthy pancakes topped generously with fresh strawberries and blueberries, drizzled with syrup.

Whole Wheat Pancakes with Berries

Make whole wheat pancakes for a simple breakfast. This recipe uses whole wheat flour for added fiber.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 large egg
  • 1.25 cups milk or preferred non-dairy alternative
  • 2 tbsp melted butter or oil
  • 1 tsp vanilla extract
For Serving
  • 1 cup mixed berries fresh or frozen
  • as needed maple syrup

Equipment

  • Large bowl
  • Whisk
  • Griddle or large skillet

Method
 

  1. Combine the whole wheat flour, baking powder, baking soda, and salt in a large bowl. Whisk these dry ingredients together.
  2. In a separate bowl, whisk the egg, milk, melted butter or oil, and vanilla extract until mixed.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are acceptable.
  4. Heat a griddle or large skillet over medium heat. Lightly grease the surface.
  5. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
  6. Serve the pancakes warm, topped with mixed berries and maple syrup.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 10gFat: 6gSaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 200mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For a slightly sweeter pancake, you can add 1 tablespoon of sugar to the dry ingredients. If you use frozen berries, add them directly to the batter after pouring it onto the griddle for a nice warm topping.

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