Double Fruit Whole Wheat Pancakes – a delicious recipe with flour, whole wheat flour, sugar, baking powder, low-fat buttermilk, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl combine the 2 flours, 1 tablespoon sugar and baking powder.
2
In a measuring cup combine the buttermilk, oil and egg.
3
Mix well.
4
Add the wet ingredients to the dry and mix until just combined.
5
Combine the fruit, add to the batter.
6
Heat a large nonstick skillet or griddle over medium-high heat.
7
Spray with nonstick cooking spray.
8
Use 1/4 cup of batter for each pancake, spread to flatten.
9
Cook for 3-4 minutes or until bubbles appear on the surface and the bottom is lightly brown.
10
Turn pancakes and cook for 1-2 minutes longer until golden.
11
Serve immediately.
12
Keep warm by transferring to a 200 degree F oven.
13
You can also puree the remaining fruit and serve with pancakes as a topping instead of maple syrup.
454
kcal
Calories
33
g
Fat
35
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ⅓ cup all-purpose flour, ⅓ cup whole wheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, and more.
Yes, Double Fruit Whole Wheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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