Pancakes with Maple Syrup and Berries
Fluffy, wholesome pancakes made with whole wheat flour for a boost of fiber. Served with a classic drizzle of maple syrup and a handful of fresh, juicy berries, this breakfast is a satisfying and delicious start to any day, ready in under 30 minutes.
For 4 servings
Combine the dry ingredients
- In a large bowl, whisk together the whole wheat flour, baking powder, sugar, and salt.
- Make a well in the center of the dry ingredients.
Mix the wet ingredients and combine
- In a separate medium bowl, whisk together the milk and lightly beaten eggs.
- Pour the wet ingredients into the well of the dry ingredients, followed by the 2 tablespoons of melted butter.
- Gently whisk until just combined. Do not overmix; a few lumps are okay.
Cook the pancakes
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look dry.
- Flip carefully and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more butter to the griddle as needed.
Serve and enjoy
- Stack 2 pancakes per plate.
- Top each serving with 1/2 cup of fresh mixed berries.
- Drizzle each serving with 1 tablespoon of maple syrup.
- Serve immediately while warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest pancakes, let the batter rest for 5-10 minutes before cooking. This allows the gluten to relax.
- 2Don't overmix the batter. A few lumps are perfectly fine and are the secret to a tender pancake.
- 3Ensure your griddle is properly preheated. A drop of water should sizzle and evaporate quickly when it's ready.
- 4To keep pancakes warm while you cook the rest of the batch, place them on a baking sheet in a single layer in a 200°F (95°C) oven.
- 5Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.
Adapt it for your goals.
High protein
Replace 1/4 cup of whole wheat flour with a scoop of your favorite vanilla or unflavored protein powder. You may need to add a splash more milk to get the right consistency.
dairy freeDairy free
Substitute the 1% milk with an equal amount of unsweetened almond milk or soy milk, and use coconut oil or a dairy-free butter substitute instead of butter.
kid friendlyKid friendly
Add a handful of mini chocolate chips to the batter or create fun shapes with the batter on the griddle.
healthyHealthy
Add 1 tablespoon of ground flaxseed or chia seeds to the dry ingredients for extra fiber and omega-3s.
Why this is on our healthy list.
Rich in Fiber
Whole wheat flour is an excellent source of dietary fiber, which promotes digestive health and helps keep you feeling full and satisfied.
Packed with Antioxidants
The mixed berries are loaded with antioxidants, vitamins, and minerals that help protect your cells from damage and support overall health.
Sustained Energy
The complex carbohydrates from whole wheat provide a slower, more sustained release of energy compared to refined flours, preventing energy spikes and crashes.
Good Source of Protein
With eggs and milk, these pancakes provide a good amount of protein to help build and repair tissues and keep you full until your next meal.
Frequently asked questions
Yes, they can be a healthy part of a balanced breakfast. The whole wheat flour provides more fiber and nutrients than all-purpose flour, which helps with digestion and sustained energy. The berries add vitamins and antioxidants, and the recipe is low in added sugar.