Double Fruit Whole Wheat Pancakes

Course : Pancakes
Serves: 4
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1/3 cup all-purpose flour
1/3 cup whole wheat flour
1 tablespoons sugar
1 teaspoon baking powder
1/2 cup buttermilk
2 tablespoons vegetable oil
1 large egg
1 cup blueberries
3/4 cup sliced strawberries
1/2 cup sliced banana
2 tablespoons sugar or maple syrup

Preparation / Directions:

In medium bowl, combine flours, 1 tablespoon sugar, and baking powder. In measuring cup combine buttermilk, oil and egg. Mix well. Pour liquid ingredients over dry and mix until just combined. In separate bowl, combine fruit. Add 1 cup fruit to batter. Heat large nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Use 1/4 cup batter for each pancake. Spread to flatten. Cook 3-4 minutes, until bubbles appear on surface and bottom is brown. Turn pancakes and cook 1-2 minutes longer, until golden. Serve immediately, or transfer to 200-degree oven to keep warm. Combine remaining fruit and sugar or syrup in blender or mini-processor. Puree until smooth. Serve with pancakes.


Nutritional Information:

220 Calories (kcal); 9g Total Fat; (34% calories from fat); 5g Protein; 32g Carbohydrate; 48mg Cholesterol; 171mg Sodium

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