Saturday mornings have become synonymous with making pancakes in our house. We’ve stopped using a boxed mix and instead whip up a batch of whole wheat pancakes that are out of this world! Be sure to check out my banana version.
On this morning, we had some strawberries that were just about to get tossed. Into the pancake batter they went! Use any berries you like, blueberries would be fantastic as well.
They are light and fluffy and fool proof. Perfect pancakes every time! We tend to make ours pretty tiny and usually we get about 18 pancakes. Try them this weekend!!
Yields about 18 pancakes
Whole Wheat Strawberry Pancakes
2 cups white whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon honey
2 large eggs, beaten
1 3/4 cup milk
1 cup chopped strawberries
butter for frying
In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Add the honey, eggs, milk and whisk until everything is combined. Carefully fold in the strawberries. Heat a griddle or pan over medium heat. Add butter to melt and coat the bottom. Spoon batter onto griddle or pan, using about 1/4 cup. When bubbles start to form on the top, flip the pancakes and cook on the other side. Remove from pan, repeat with butter and batter. Serve with maple syrup.
To freeze: place pancakes in a freezer bag. Heat for a minute in the microwave to serve!
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