Every day should start with a stack of strawberry pancakes. These old-fashioned pancakes are made with white whole-wheat flour so you get a bit of whole grain in every bite, but they're still lightly and fluffy, just like your family likes.

Paige Grandjean
Source: EatingWell.com, March 2019

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Recipe Summary

active:
35 mins
total:
40 mins
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a griddle to 350 degrees F.

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  • Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, eggs, almond extract and 1 tablespoon maple syrup in a medium bowl. Whisk wet ingredients into dry ingredients. Gently whisk in melted butter. The batter will be lumpy. Let stand for 5 minutes.

  • Working in 4 batches, grease the preheated griddle with 1/2 tablespoon butter. Pour 1/4 cup batter for each pancake onto the griddle. Arrange 3 strawberry slices on top of each pancake. Cook until the pancake tops are covered with bubbles and the edges look dry, about 4 minutes. Flip and cook until golden brown, about 2 minutes. Wipe the griddle clean between batches. Keep the pancakes warm in a 200 degrees F oven for up to 30 minutes. Garnish with the remaining strawberries and serve with the remaining 1/3 cup maple syrup.

Nutrition Facts

270 calories; protein 7.3g 15% DV; carbohydrates 37.7g 12% DV; dietary fiber 2.9g 11% DV; sugars 15.1g; fat 10.6g 16% DV; saturated fat 6.1g 31% DV; cholesterol 71.8mg 24% DV; vitamin a iu 368.9IU 7% DV; vitamin c 31.1mg 52% DV; folate 55.8mcg 14% DV; calcium 157.4mg 16% DV; iron 3.1mg 17% DV; magnesium 21.3mg 8% DV; potassium 257.7mg 7% DV; sodium 506.7mg 20% DV; thiamin 0.1mg 14% DV; added sugar 9g.
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