The Pioneer Woman Tasty Kitchen
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Whole Wheat Raspberry Pancakes

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Whole Wheat Raspberry Pancakes are healthy and delicious.

Ingredients

  • 1 cup All-purpose Flour
  • 1 cup Whole Wheat Flour
  • 2 Tablespoons Cornmeal
  • ¾ teaspoons Salt
  • 1-¼ teaspoon Cinnamon
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ cups Egg Whites (about 4 Egg Whites)
  • 3 Tablespoons Honey
  • 1 teaspoon Vanilla Extract
  • 2-¼ cups Buttermilk
  • ½ cups Butter, Melted
  • 1 cup Raspberries Or Any Other Berries Of Choice

Preparation

Pre-heat oven to 200F. This is to keep your pancakes warm.

In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.

In a blender, mix the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups of batter.

Heat a griddle or large skillet over medium-low heat. Grease the surface of the skillet, then ladle on half-cups of the batter to form each pancake. Add your berries after you pour the batter into the pan. By doing so, this will make sure they don’t bleed all throughout the batter, and it will give you control on how many berries are in one pancake. Control feels good.

Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side. Keep the finished pancakes warm in your oven and then serve with syrup and extra berries.

7 Comments

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claireg12 on 3.2.2011

Yummmy!!! I love raspberries and whole wheat!

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Cookin' With Love on 2.21.2011

I can’t wait to try these… reminds me of some amazing pancakes we ate at Egg Harbor a couple years ago, the only addition was white chocolate chips (but that would probably cancel out the “healthy” wouldn’t it??)

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Cathy on 10.11.2010

now I know why I freeze my fresh raspberries when they’re in season! :) thanks for this awesome looking recipe!
Love,
Cathy B.

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happyks on 9.30.2010

These look terrific!

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angiespantry on 9.30.2010

I would like these now please. Will try very soon.

2 Reviews

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izzybee on 8.28.2011

When I told my husband that I was making whole wheat pancakes he groaned. That is until he tried them –then he praised them. I will be making these again.

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spwingal on 10.3.2010

These were delicious! I appreciated that the only sugar in the recipe was from the honey – it really let the raspberries shine. I halved the recipe and ended up with 12 good sized pancakes which was one more than the two of us could eat. I think I’ll be using this as a base for whole wheat pancakes in the future – there are so many mix-ins to explore!

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