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Whole-Wheat Buttermilk Pancakes with Fruit
Makes 6 Servings
*3/4 cup bread flour
*3/4 cup whole-wheat flour
*3 tablespoons sugar
*1/4 teaspoon salt
*2 1/2 teaspoons baking powder
*1 teaspoon baking soda
*1 tablespoon maple syrup
*1 whole egg
*1 cup buttermilk
*3/4 cup 2% milk
*2 1/2 tablespoons canola oil
*1 cup berries or chopped fruit, such as blueberries or bananas
1In a large bowl, combine all dry ingredients. In a medium bowl, combine remaining ingredients, except berries, and mix well. Add wet ingredients to dry ingredients and mix until smooth.
2Lightly coat a griddle or large saute pan with canola oil. Place on burner over medium heat until hot. Pour 3 tablespoons batter on griddle and sprinkle with 1 tablespoon berries. Cover berries with 1 additional tablespoon batter and cook until bubbles form. Turn and cook until bottom is brown.
  • This recipe may also be used for waffles. For successful waffles, use a non-stick waffle iron and spray thoroughly with canola oil. Start with 3/4 cup batter.
  • If you want to prepare this recipe the day before making the pancakes, simply mix all of the dry ingredients and all of the wet ingredients separately. Cover the wet ingredients and store them overnight in the refrigerator. Mix them together just prior to using.
  • EACH 3 PANCAKE SERVING CONTAINS APPROXIMATELY: 335 calories, 59 gm. carbohydrate, 8 gm. fat, 48 mg. cholesterol, 8 gm. protein, 572 mg. sodium, 4 gm. fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at