Sweet Whole Wheat Pancakes Recipe

Name: Sweet Whole Wheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup self-rising flour; 3/4 cup whole wheat flour; 3 tablespoons sugar (if using Splenda, 2 T.); 1/4 tablespoon salt; 1 teaspoon baking soda; 1 tablespoon maple syrup; 1 egg; 1 cup buttermilk; 3/4 cup 2% low-fat milk (I use skim); 1 cup blueberries or 1 cup any chopped fruit

Servings: persons

3/4 cup self-rising flour
3/4 cup whole wheat flour
3 tablespoons sugar (if using Splenda, 2 T.)
1/4 tablespoon salt
1 teaspoon baking soda
1 tablespoon maple syrup
1 egg
1 cup buttermilk
3/4 cup 2% low-fat milk (I use skim)
1 cup blueberries or 1 cup any chopped fruit

1
In a large bowl, combine the dry ingredients.
2
In a medium bowl, combine remaining ingredients except berries.
3
Mix well.
4
Add wet ingredients to dry ingredients.
5
Mix until smooth.
6
Lightly coat a griddle with non-stick cooking spray.
7
Ladle approximately 1/4 cup batter on griddle.
8
Sprinkle with berries.
9
Cover berries with additional batter.
10
Cook until bubbles form.
11
Flip and cook other side until golden brown.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup self-rising flour, 3/4 cup whole wheat flour, 3 tablespoons sugar (if using Splenda, 2 T.), 1/4 tablespoon salt, and more.

Yes, Sweet 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.

Sweet Whole Wheat Pancakes

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