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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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)
Directions
Step 1
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.
Step 2
In a separate large bowl, whisk together the milk, egg, vanilla extract, honey or maple syrup, and melted butter or oil until smooth.
Step 3
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix; a few lumps are okay.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil if necessary.
Step 5
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.
Step 6
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
Step 7
Serve warm pancakes topped with fresh fruit and any optional toppings, such as yogurt, additional syrup, or chopped nuts.
Nutrition Facts
| Serving size | (891.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1446.2 |
| Total Fat 45.6g | 0% |
| Saturated Fat 23.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 312.4mg | 0% |
| Sodium 2393.5mg | 0% |
| Total Carbohydrate 229.1g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 80.9g | |
| Protein 43.8g | 0% |
| Vitamin D 178.8IU | 0% |
| Calcium 551.5mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1536.5mg | 0% |
Source of Calories