Whole Wheat Pancakes with Strawberry Sauce



I’ve been really into making breakfast at my house lately. The winter weather in Chicago has been brutal this year so we’ve been spending even more time indoors than usual. Making breakfast with my 5-year old has become one of my favorite lazy, weekend morning activities. I adore pancakes but hate how I feel after eating a plate of refined carbs, butter and sugary syrup. I’ve come up with a healthier way to enjoy one of my favorite breakfast foods by using whole wheat flour and substituting strawberry sauce for maple syrup. Even my picky-eater likes these and that says a lot! I sprinkle the pancakes with a little powdered sugar and serve them with turkey sausage and fresh fruit. Delicious and I don’t spend the rest of the day feeling weighed down.


Whole Wheat Pancakes with Strawberry Sauce
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4
  • Pancakes
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • ½ cup skim milk
  • 1 tablespoon honey
  • ¼ teaspoon vanilla
  • Strawberry Sauce
  • 16 ounces frozen strawberries, thawed
  • 2 tablespoons maple syrup
  1. Preheat oven to 200 degrees. Preheat a large nonstick griddle over medium-low heat.
  2. In a medium bowl, whisk together the dry ingredients. In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
  3. Stir the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix - the batter will be slightly lumpy.
  4. Use a ⅓ cup measuring cup to ladle the batter onto the griddle. Flip the pancake when the top is bubbling and the bottom is golden brown. Let the pancake cook another minute or two, or until cooked all the way through.
  5. Place pancakes on a cookie sheet in the warm oven to keep them warm until the entire batch is ready.
  6. Puree the thawed strawberries until slightly chunky. Warm them in a small saucepan over a low flame just until warmed through. Add maple syrup and serve immediately with the pancakes.


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