Breakfast

Whole-Wheat Buttermilk Pancakes with Fruit Sauce

Fluffy buttermilk pancakes topped with raspberry jam and your choice of berries.
Recipe by Grow Your Kids
Shot of a stack of pancakes drizzled with raspberry sauce and topped with whole blueberries. Plate is garnished with mint leaves and additional blueberries.
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Cost per servingPer serving$0.77
Makes6 servings
Total timeTotal15 minutes
Prep 5 minutes Cook 10 minutes
Prep 5 minutes Cook 10 minutes
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Ingredients

Makes 6 servings. Check items off as you go.
  • Nonstick vegetable cooking spray
  • 1 ¼ cups whole-wheat flour
  • 1 ½ cups low-fat buttermilk
  • 1 medium egg beaten
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Fruit Sauce

  • ½ cup raspberry jam warmed (thin slightly with a small amount of warm water, if needed)
  • 2 cups fresh or frozen berries (e.g., blueberries, raspberries, blackberries, etc.) thawed

Directions

  1. Combine the flour, buttermilk, egg, sugar, baking powder, and baking soda in a medium bowl. Stir just until all ingredients are mixed. The batter should be lumpy.
  2. Heat a skillet lightly coated with nonstick cooking spray over medium heat. Pour approximately ¼ to ⅓ cup batter into the skillet for each pancake. Flip the pancakes when small bubbles appear along the sides of the pancakes. Cook both sides until lightly browned.
  3. Place 2 pancakes on each plate. Spoon 2 tablespoons warmed raspberry jam and ½ cup of mixed berries over pancakes.

Nutrition per serving

1 serving is 2 pancakes
  • Sodium281mg
  • Calories181
  • Carbohydrates33g
  • Fiber5g
  • Fat2g
  • Protein7g
Serving: 2 pancakesCalories: 181calCarbohydrates: 33gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 281mgPotassium: 128mgFiber: 5gSugar: 10gCalcium: 79mgIron: 1mg
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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