These pancakes are a weekend favorite at my house. My five-year-old daughter, Bella, begs to make these with me, and I am happy to oblige. The funny thing is, she always wants to “play Food Network,” where she pretends to host her own show. My favorite part is when she tells the “camera” that it is important to use whole grain. Like mother, like daughter!
In these pancakes I use half whole-wheat flour for the antioxidants and fiber it contains, and half all-purpose flour to ensure they are extra light and fluffy. The brilliant red strawberry sauce cradles them in a perfect juicy balance of tangy and sweet. These are also fun to cut into heart shapes with a cookie cutter for Valentine’s Day.–Ellie Krieger
LC Awww Note
Aww. Heart-shaped pancakes for your littlest loved ones come Valentine’s Day. As for the other 364 days of the year, may we suggest dinosaur- or star-shaped cutters?
Whole-Wheat Pancakes with Strawberry Sauce Recipe
- Quick Glance
- 30 M
- 30 M
- Makes twelve 4-inch pancakes
- For the pancakes
- 3/4 cup all-purpose flour
- 3/4 cup whole-grain pastry flour or whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup low-fat buttermilk
- 3/4 cup nonfat milk
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
- Cooking spray
- For the strawberry sauce
- 2 pints (16 ounces) fresh strawberries, hulled, or 4 cups frozen unsweetened strawberries, thawed
- 1 teaspoon fresh lemon juice
- 2 tablespoons maple syrup
- Confectioners’ sugar (optional)
- Make the pancakes
- 1. In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.
- 2. Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
- 3. Use a 1/4-cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in a 200°F (93°C) oven as you finish cooking the remaining ones.
- Make the strawberry sauce
- 4. Place the strawberries in a food processor and process them into a chunky purée. Transfer the purée to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup.
- 5. To serve, ladle about 1/3 cup strawberry sauce onto each plate, place some pancakes on top, and sprinkle with confectioners’ sugar, if using.
Hungry for more? Chow down on these:
- Whole-Wheat Pancakes with Strawberry Rhubarb Compote from Two Peas and Their Pod
- Baked Whole-Wheat Strawberry and Blueberry Pancakes from Lisa's Kitchen
- Clinton St. Baking Company Pancakes from Leite's Culinaria
- Sunday Morning Gluten-Free Pancakes from Leite's Culinaria
Whole-Wheat Pancakes with Strawberry Sauce Recipe © 2008 Ellie Krieger. Photo © 2008 Christopher Hirsheimer. All rights reserved.
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