Whole Wheat Strawberry Pancakes

Name: Whole Wheat Strawberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1 cup fresh strawberries, chopped

Highlighted under: Baking Ideas | Pastry & Pies

I love starting my mornings with these delicious Whole Wheat Strawberry Pancakes. They're not just your average pancakes; the whole wheat flour gives them a nutty flavor and a hearty texture that keeps me satisfied. I also adore the burst of sweetness from fresh strawberries, which makes each bite a little piece of heaven. Preparing these pancakes is quick and easy, and I often whip them up on weekends to treat myself and my family. It's a delightful way to start the day together with a homemade breakfast!

Created by

Monicas

Last updated on 2026-02-08T14:38:27.617Z

When I first experimented with these Whole Wheat Strawberry Pancakes, I was surprised at how well the whole wheat flour complemented the strawberries. The pancakes turned out fluffy and delicious, and I knew this recipe would be a weekend favorite. I also learned that letting the batter rest for a few minutes really helps to develop a light texture.

As I cooked them, I noticed that the key to perfectly cooked pancakes was keeping the heat at medium-low. This way, the insides could cook through without burning the outsides. Plus, the vibrant color of the strawberries as they cook is simply beautiful!

Why You'll Love This Recipe
Nutritious whole wheat flour gives a healthy twist to a classic breakfast.
Fresh strawberries add a burst of natural sweetness and flavor.
Ultimate comfort food that can be easily customized with your favorite mix-ins.

Mastering the Pancake Batter

The key to achieving perfectly fluffy pancakes lies in the batter preparation. When combining the wet and dry ingredients, be cautious to mix only until the flour is just incorporated. Overmixing can lead to tough pancakes instead of the desired light and airy texture. If you notice a few lumps in the batter, don’t worry! Those little bits of flour will hydrate as the pancakes cook, enhancing the final result instead of detracting from it.

For the best flavor development, let the batter rest for about 5-10 minutes after mixing. This allows the whole wheat flour to absorb the moisture fully and ensures a smoother batter. During this time, the gluten relaxes, which results in more tender pancakes. You could use this time to prepare your skillet and set up your toppings, ensuring a seamless cooking experience.

Selecting the Perfect Strawberries

Choosing the right strawberries makes a noticeable difference in your pancakes. Look for fruit that is bright red, firm, and plump, as these tend to be the sweetest. Avoid any that show signs of bruising or dull colors. If you don’t have fresh strawberries on hand, frozen strawberries can be a substitute, but make sure to thaw and drain them first to avoid excess moisture in the batter.

Chopping the strawberries to about the size of a quarter ensures they distribute evenly throughout the batter without overwhelming the pancakes. This size also produces a lovely burst of flavor in each bite. If you prefer, you can macerate the chopped strawberries with a teaspoon of sugar to intensify their sweetness before folding them into the batter.

Ingredients

Gather these ingredients to make the fluffy pancakes:

Ingredients for Whole Wheat Strawberry Pancakes

1 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 cup fresh strawberries, chopped

Ensure all ingredients are fresh for the best results!

Instructions

Follow these easy steps to prepare the pancakes:

Prepare the Dry Ingredients

In a large bowl, mix together the whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.

Mix Wet Ingredients

In another bowl, whisk together the buttermilk, egg, and melted butter. Make sure the mixture is smooth and well blended.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; it's okay if there are a few lumps.

Add Strawberries

Fold in the chopped strawberries gently into the batter.

Cook the Pancakes

Heat a non-stick skillet over medium-low heat. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface. Flip and cook the other side until golden brown.

Serve and Enjoy

Serve the pancakes warm, topped with additional strawberries and maple syrup if desired.

Now you can enjoy your delicious homemade pancakes!

Pro Tips

For extra fluffiness, let the batter sit for about 5 minutes before cooking. You can also experiment with other fruits like blueberries or bananas for variety.

Serving Suggestions

These Whole Wheat Strawberry Pancakes can be topped in a variety of delicious ways to enhance their flavor profile. A light drizzle of pure maple syrup is a classic choice, but you can also create a quick strawberry compote by simmering strawberries with a bit of sugar and lemon juice until thickened. This homemade topping does not only elevate your pancakes but also adds a beautiful presentation.

For an extra touch of indulgence, consider dolloping Greek yogurt or fresh whipped cream on top. The creamy consistency beautifully contrasts the fluffy pancakes, while the tanginess of yogurt adds complexity to the sweet flavors. Fresh mint leaves as a garnish can also provide a refreshing element that ties everything together.

Storage Tips

If you have leftovers, store pancakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a toaster or microwave, but be cautious not to overheat, as this might make them rubbery. If reheating in the microwave, do so in 15-second intervals, checking frequently for doneness.

For longer storage, consider freezing the pancakes. Allow them to cool completely, then layer them between sheets of parchment paper in an airtight freezer bag. They can be stored for up to two months. When ready to eat, pop them straight into the toaster or bake in a preheated oven at 350°F (180°C) for about 10 minutes until warmed through.

Questions About Recipes

→ Can I use regular all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour, but the texture and flavor will differ slightly.

→ Can I make these pancakes vegan?

You can replace the buttermilk with almond milk and the egg with a flax egg for a vegan version.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or microwave.

→ Can I freeze the pancakes?

Yes! Once cooled, freeze the pancakes in a single layer and transfer them to a freezer bag. They can be reheated directly from frozen.