Whole Wheat Pancakes with Strawberry Sauce

Whole wheat pancakes with strawberry sauce makes eating (relatively) healthfully really easy thanks to a slightly nutty taste and a perfect replacement for maple syrup.

A stack of three whole-wheat pancakes with strawberry sauce, a couple whole strawberries, and confectioners' sugar sprinkled over the top.

These whole wheat pancakes with strawberry sauce achieve the ultimate balance of light and fluffy from half all-purpose flour and nutty and somewhat nutritionally redeeming with half whole wheat flour.–Renee Schettler Rossi

Whole Wheat Pancakes with Strawberry Sauce

  • Quick Glance
  • Quick Glance
  • 30 M
  • 30 M
  • Makes 12 (4-inch | 10-cm) pancakes
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  • For the whole wheat pancakes
  • For the strawberry sauce


Make the whole wheat pancakes

Preheat the oven to 200°F (93°C).

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.

Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only until combined. The batter will be somewhat lumpy.

Use a 1/4-cup measure to ladle the batter onto the griddle or skillet and cook until they’re golden brown on the bottom and bubbles form on top, about 1 1/2 minutes.

Flip the pancakes and cook the other side until golden brown, about another 1 1/2 minutes. Transfer the pancakes to an ovenproof plate, slide them in the oven to keep warm, and repeat with the remaining batter.

Make the strawberry sauce

Toss the strawberries in a food processor and process 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. Remove from the heat.

Serve the whole wheat pancakes with strawberry sauce

Ladle about 1/3 cup strawberry sauce onto each plate, place some pancakes on top, and sprinkle with confectioners’ sugar, if desired. Originally published April 15, 2008.

Print RecipeBuy the The Food You Crave cookbook

Want it? Click it.

    Heart-Shaped Whole Wheat Pancakes

    • These whole wheat pancakes can easily be cut into heart shapes with a cookie cutter for Valentine’s Day. Or, heck, for any day.

    Recipe Testers' Reviews

    What could be better than a healthy version of a breakfast we usually drown in butter and syrup? This whole wheat pancakes recipe is quick and easy to put together and is very satisfying. All the ingredients are easy to find and no special equipment is needed. And it’s a great recipe to lure the kids into the kitchen and help you cook.

    These light and fluffy pancakes have a slightly nutty flavor from whole wheat flour. I was concerned the flavor of the strawberries would get lost in the maple syrup, but it was the perfect combination. You still have the tartness from the berries mixed with the slightly sweet flavor of the syrup. My grandchildren didn't even reach for the sugary syrup they normally use. The pancakes look very pretty on the plate, and we served it with turkey bacon, fresh squeezed orange juice, and garnished it with a strawberry fan.

    We really loved the flavor of these whole wheat pancakes. The whole wheat flour contributed a pleasant, hearty, nutty taste and the buttermilk added a bit of tang. I might be slightly more generous with the honey next time, but the pancakes were really quite delicious as made.

    Some of my sweet-toothed tasters thought the sauce could have used a little more sweetener. The only issue I found is that the batter is quite thin: I didn’t think it would cook properly, but it did. Still, after I cooked the first batch, I added a little more flour, about 1/4 cup, and the subsequent pancakes were a bit higher and fluffier.

    Either way, they were tender and tasty and disappeared quickly.


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