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Whole-Wheat Buttermilk Pancakes with Fruit

30 Minutes
4 People
Stack of whole-wheat pancakes with blueberries on top.


1/2 cup bread flour
1/2 cup whole-wheat flour
1/4 cup cane sugar
1/4 tsp sea salt
1 1/2 tsp aluminum free baking powder
1 tsp baking soda
1 lg egg
1/4 – 1/2 cup 2% milk
1 Tbsp canola oil
1 cup buttermilk
1 cup berries or chopped fruit (Blueberries and bananas work well.)
12 Tbsp pure maple syrup


  1. In a large bowl, combine all dry ingredients. In a medium bowl, combine remaining wet ingredients and mix well. Add wet ingredients to dry ingredients and mix until smooth.

  2. Lightly coat a griddle or large sauté pan with canola oil. Place on burner over medium heat until hot. Portion approximately 3 tablespoons batter on griddle and sprinkle with 1 tablespoon of fruit. Cover fruit with 1 additional tablespoon batter and cook until bubbles form. Flip and cook other side to golden brown.

  3. Serve 3 pancakes topped with 2 tablespoons of maple syrup.

If you want to prepare this recipe the day before, simply combine all dry ingredients as well as the wet ingredients separately and store overnight. Mix them together just prior to making the pancakes.


Calories 365
Protein 10g
Sodium 469mg
Carbohydrates 70g
Fat 6g
Fiber 4g
Cholesterol 54mg
Servings 6