Whole Wheat Pancakes with Fresh Fruit
Start your day on a wholesome and delicious note with these fluffy Whole Wheat Pancakes with Fresh Fruit! Made with a blend of hearty whole wheat flour and light all-purpose flour, these pancakes have the perfect balance of nutty flavor and tender texture. A hint of cinnamon and a touch of honey or maple syrup add natural warmth and sweetness, while a medley of fresh fruit brings vibrant color and bright, juicy flavor to every bite. This easy, family-friendly recipe comes together in just 30 minutes and is perfect for a nourishing breakfast or brunch. Top these golden stacks with yogurt, a drizzle of syrup, or a sprinkle of nuts for an irresistible finish. Simple, nutritious, and endlessly customizable, these whole wheat pancakes are sure to become a new morning favorite!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 1.25 cups milk (dairy or plant-based)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons honey or maple syrup
- 2 tablespoons unsalted butter (melted) or neutral oil
- 1 cup assorted fresh fruit (e.g., berries, bananas, or peaches)
- 1 as needed optional toppings (e.g., yogurt, additional syrup, or nuts)
Instructions
In a medium-sized bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate large bowl, whisk together the milk, egg, vanilla extract, honey or maple syrup, and melted butter or oil until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Serve warm pancakes topped with fresh fruit and any optional toppings, such as yogurt, additional syrup, or chopped nuts.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 80.9 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 552 mg | 42% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
