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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


Recipe Summary test

35 mins
40 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat a griddle to 350 degrees F.

  • 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; carbohydrates 37.7g; dietary fiber 2.9g; sugars 15.1g; fat 10.6g; saturated fat 6.1g; cholesterol 71.8mg; vitamin a iu 368.9IU; vitamin c 31.1mg; folate 55.8mcg; calcium 157.4mg; iron 3.1mg; magnesium 21.3mg; potassium 257.7mg; sodium 506.7mg; thiamin 0.1mg; added sugar 9g.