These strawberry whole wheat pancakes are healthy, tasty, and have the most decadent juiciness due to the fruit in the batter! When you’re looking for something a little more special for a weekend breakfast, look no further than these wholesome fruity pancakes drizzled with strawberry syrup!
Why I Love These Strawberry Whole Wheat Pancakes
I found the skeleton of this recipe on lecremedelacrumb and simply had to try it, but of course, I made alterations and added some Countryside flair until it suited my family’s preferences. I encourage you all to tweak this recipe as you see fit too!
I’m a huge fan of incorporating fruit into my breakfasts, especially when pancakes are involved! Whether they’re banana pancakes, blueberry oven pancakes, or even cranberry pancakes, it’s safe to say I’m on board to load up my plate! Well, the strawberries in these pancakes are delectable! The fact that their juices leak through the pancake batter as it cooks really takes this recipe to the next level.
In terms of flavor and texture, these pancakes are unparalleled, but let’s not forget they’re also whole wheat! Don’t you love when you find out a new recipe is healthy too?!
Pancake and Syrup Ingredients
There are two components to this recipe because did I mention the strawberry syrup? That’s right, the strawberries are coming at you from every direction.
For the pancakes, you’ll need whole wheat flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, butter, and strawberries.
A note: if your batter is too thick, you can thin it down with a little bit more buttermilk. I already included more buttermilk in this recipe than it originally required, but feel free to play around until you find your desired consistency.
Once you have those ingredients collected, set aside more strawberries, honey, maple syrup, cinnamon, and vanilla for the strawberry syrup at the end!
Step-by-Step Instructions for Strawberry Whole Wheat Pancakes
Step 1: Preheat
Preheat your griddle or large pan over medium-low heat. One of the ways I altered the original recipe was by using a lower heat, rather than medium.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: Add Wet Ingredients
Next, add the buttermilk, egg, and butter, and stir the wet and dry ingredients together until they’re just combined.
Step 4: Add Strawberries
Add your strawberries to the batter and gently fold them in (“Just fold them in,” – Moira Rose).
Step 6: Cook
Pour ¼ cup of your batter onto the preheated griddle and cook it for a couple of minutes until bubbles start to appear. Then, flip your pancake and cook on the other side for another 3 minutes, or until golden.
Step 7: Make Strawberry Syrup
Combine all of the ingredients for the syrup in a small saucepan. Bring the mixture to a boil and then reduce the heat to a simmer. Simmer for five minutes and then serve your strawberry syrup over your pancakes to enjoy.
More commonly, a recipe will translate easier to a half and half flour mixture. Half whole wheat, half all-purpose, and a little extra buttermilk (or milk). If you want to substitute whole wheat flour entirely, you’ll just have to mess around with the proportions of buttermilk because whole wheat will make the batter very thick.
Whole grains, and therefore whole wheat, provide us with energy and fiber. The fiber in whole wheat flour can help reduce cholesterol, but check with your doctor to know if it’s right for you!
Hungry for More?
And here are a few more related pancake and strawberry recipes for you to try!
- Easy Homemade Pancakes
- Easy Potato Scallion Pancakes
- Fluffy Buttermilk Pancakes
- High Protein Cottage Cheese Pancakes
- Strawberry Chocolate Chip Waffles
- Fresh Strawberry Pie
Don’t forget to leave a star rating and review down below so I know how you liked this recipe!
- 1 c. whole wheat flour
- 2 tsp. sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 c. buttermilk
- 1 egg
- 2 TBSP butter melted
- 1 c diced fresh strawberries
- 1 c. diced strawberries
- 1/3 c. honey
- 1 TBSP real maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
Preheat griddle or a large pan over medium low heat. I cooked these at a lower heat.
In a large bowl whisk together flour, sugar, baking powder, baking soda and salt.
Add the buttermilk, egg and butter and stir just until combined.
Gently fold in strawberries.
Pour 1/4 cup of batter onto the preheated griddle. Cook for a couple of minutes until bubbles appear . Flip and cook for another 3 minutes or until golden.
For the strawberry syrup combine all ingredients into a small saucepan. Bring to a boil and reduce the heat to a simmer. Simmer for five minutes and serve over the pancakes.
Recipe adapted from Creme de la Crumb