Whole Wheat Raspberry Pancakes Recipe

Name: Whole Wheat Raspberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Whole Wheat Flour; 2 Tablespoons Cornmeal; 3/4 teaspoons Salt; 1-1/4 teaspoon Cinnamon; 1 Tablespoon Baking Powder; 1 teaspoon Baking Soda; 1/2 cups Egg Whites (about 4 Egg Whites); 3 Tablespoons Honey; 1 teaspoon Vanilla Extract; 2-1/4 cups Buttermilk; 1/2 cups Butter, Melted; 1 cup Raspberries Or Any Other Berries Of Choice

Servings: persons

1 cup All-purpose Flour
1 cup Whole Wheat Flour
2 Tablespoons Cornmeal
3/4 teaspoons Salt
1-1/4 teaspoon Cinnamon
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1/2 cups Egg Whites (about 4 Egg Whites)
3 Tablespoons Honey
1 teaspoon Vanilla Extract
2-1/4 cups Buttermilk
1/2 cups Butter, Melted
1 cup Raspberries Or Any Other Berries Of Choice

1
Pre-heat oven to 200F. This is to keep your pancakes warm.
2
In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.
3
In a blender, mix the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.
4
Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups of batter.
5
Heat a griddle or large skillet over medium-low heat. Grease the surface of the skillet, then ladle on half-cups of the batter to form each pancake. Add your berries after you pour the batter into the pan. By doing so, this will make sure they don't bleed all throughout the batter, and it will give you control on how many berries are in one pancake. Control feels good.
6
Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side. Keep the finished pancakes warm in your oven and then serve with syrup and extra berries.

926

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Whole Wheat Flour, 2 Tablespoons Cornmeal, 3/4 teaspoons Salt, and more.

Yes, Whole Wheat Raspberry 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 Wheat Raspberry Pancakes

How did you like this recipe?

Frequently Asked Questions