Whole-Grain Berry Pancakes Recipe

Name: Whole-Grain Berry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. old-fashioned oats; 3/4 c. buttermilk; 1/2 c. white whole wheat flour; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/2 tsp. pumpkin pie spice; 1/8 tsp. salt; 1 large egg; 1 tbsp. canola oil; 2 tsp. vanilla; Walnuts, for serving; Berries, for serving; Pureed raspberries, for serving

Servings: persons

1/4 c. old-fashioned oats
3/4 c. buttermilk
1/2 c. white whole wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. pumpkin pie spice
1/8 tsp. salt
1 large egg
1 tbsp. canola oil
2 tsp. vanilla
Walnuts, for serving
Berries, for serving
Pureed raspberries, for serving

1
Soak oats in buttermilk 20 minutes.
2
In large bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.
3
Whisk egg, canola oil, and vanilla into oat mixture until just combined.
4
Heat 12-inch nonstick skillet on medium.
5
Working in batches, pour batter by 1/4-cupfuls onto hot skillet.
6
Cook until tops are bubbly and edges look dry.
7
Turn; cook until undersides are golden.
8
Serve with walnuts, berries, and pureed raspberries.

560

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 13 ingredients. The key ingredients include: 1/4 c. old-fashioned oats, 3/4 c. buttermilk, 1/2 c. white whole wheat flour, 1 tsp. baking powder, and more.

Yes, Whole-Grain Berry 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.

Whole-Grain Berry Pancakes

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