Homemade Whole Wheat Pancakes with Fresh Berries
Delicious and fluffy whole wheat pancakes topped with a medley of fresh berries, perfect for a wholesome breakfast or brunch.
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Ingredients
Yields 8 pancakes
- (1 cup) whole wheat flour
- (1 tablespoon) baking powder
- (1/2 teaspoons) salt
- (1 tablespoon) sugar
- (1 cup) milk
- (1) large egg
- (2 tablespoons) vegetable oil
- (1 teaspoon) vanilla extract
- (1 cup) mixed fresh berries (strawberries, blueberries, raspberries)
- Maple syrup for serving (optional)
Instructions
- 1
In a large bowl, combine 1 cup whole wheat flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar. Add 2/4 teaspoon salt.
- 2
In another bowl, whisk together 1 cup milk, 1 large egg, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract until well combined.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Let the batter rest for 10 minutes.
- 4
While the batter rests, wash and prepare 1 cup mixed fresh berries, slicing strawberries if large.
- 5
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of oil.
- 6
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
- 7
Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
- 8
Remove pancakes from the skillet and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
- 9
Serve the pancakes warm, topped with the mixed fresh berries and maple syrup if desired.
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