Shot of a stack of pancakes drizzled with raspberry sauce and topped with whole blueberries. Plate is garnished with mint leaves and additional blueberries.

Whole-Wheat Buttermilk Pancakes with Fruit Sauce

Shot of a stack of pancakes drizzled with raspberry sauce and topped with whole blueberries. Plate is garnished with mint leaves and additional blueberries.

Whole-Wheat Buttermilk Pancakes with Fruit Sauce

Fluffy buttermilk pancakes topped with raspberry jam and your choice of berries.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 6 Servings

Ingredients
  

  • 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
  • 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

Instructions
 

  • 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.
  • 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.
  • Place 2 pancakes on each plate. Spoon 2 tablespoons warmed raspberry jam and ½ cup of mixed berries over pancakes.
Keyword 15 Minutes or Less, Berries, Brunch, Grow Your Kids, Kid-friendly, Weeknight Meals
Scroll to Top