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 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1 large egg; 2 tablespoons melted butter; 1 cup fresh strawberries, hulled and chopped; Maple syrup; Extra strawberries; Whipped cream

Highlighted under: Plant Power

When it comes to breakfast, I believe there’s nothing quite like a stack of warm pancakes, especially when they’re made with wholesome ingredients like whole wheat and fresh strawberries. These Whole Wheat Strawberry Pancakes have quickly become a family favorite in my kitchen. The nutty flavor of the whole wheat blends perfectly with the sweetness of ripe strawberries, creating a delicious and satisfying meal. Plus, making them is a cinch, and the joy of flipping pancakes on a Sunday morning is unmatched!

Created by

The Chefbenbakes Team

Last updated on 2026-02-08T16:30:28.102Z

During one of our weekend brunches, I decided to elevate our pancake game by using whole wheat flour and adding fresh strawberries. The results were nothing short of amazing! The pancakes turned out light yet filling, and each bite burst with the juicy sweetness of strawberries. Thanks to the whole wheat, they have a lovely nuttiness that complements the fruit perfectly.

I learned that letting the batter rest for a few minutes enhances the texture, making these pancakes fluffy and irresistible. A drizzle of maple syrup on top takes them over the edge, creating a beautifully balanced flavor that I can’t resist.

Why You'll Love This Recipe

Wholesome ingredients that nourish your body
Bursting with fresh strawberry flavor
Perfectly fluffy texture that's hard to resist

The Role of Whole Wheat Flour

Whole wheat flour plays a vital role in these pancakes, contributing not only to their flavor but also to their nutritional profile. The nutty notes of whole wheat flour enhance the taste of the pancakes while providing fiber, which helps keep you fuller longer. If you want to experiment, you could use a mix of half whole wheat and half all-purpose flour for a lighter texture, while still retaining some of the health benefits.

It's important to note that whole wheat flour can absorb more liquid than all-purpose flour. Therefore, if you find the batter too thick, consider adding a splash more milk until you achieve the desired consistency. The right batter should be pourable but not runny, allowing for the perfect pancake thickness.

Choosing and Preparing Strawberries

For the best flavor, opt for ripe, in-season strawberries. Their natural sweetness will shine through in the pancakes, making each bite a burst of fruity delight. When preparing strawberries, ensure you hull them properly to remove the green tops and any white core. Then chop them into small pieces — this will help distribute the strawberry flavor evenly throughout your pancakes.

If you're making these pancakes out of season, frozen strawberries can be a great alternative. Just be sure to thaw and drain them well to prevent excess moisture from turning the batter soggy. Additionally, you might want to reduce the sugar slightly if using sweetened frozen strawberries.

Ingredients

For the Pancakes

1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 cup fresh strawberries, hulled and chopped

Optional Toppings

Maple syrup
Extra strawberries
Whipped cream

Combine all ingredients thoroughly before cooking.

Instructions

Prepare the Batter

In a large bowl, whisk together the whole wheat flour, sugar, baking powder, and salt. In another bowl, mix the milk, egg, and melted butter. Combine the wet and dry ingredients until just combined. Gently fold in the chopped strawberries.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2 minutes or until golden brown.

Serve and Enjoy

Transfer the pancakes to a plate and top with your favorite toppings such as maple syrup, extra strawberries, or whipped cream. Enjoy while warm!

Make sure to keep the pancakes warm in a 200°F oven if you're making a large batch.

Pro Tips

For a dairy-free option, substitute the milk with almond or oat milk and use coconut oil instead of butter.

Serving Suggestions

These Whole Wheat Strawberry Pancakes can be served in a number of delightful ways. Consider adding a drizzle of maple syrup, which complements the strawberry flavor beautifully, or layer them with additional fresh strawberries for a refreshing finish. Whipped cream is another excellent topping that adds a light creaminess, creating a satisfying contrast to the pancakes' fluffy texture.

For those who enjoy a little crunch, try sprinkling chopped nuts or seeds like toasted almonds or sunflower seeds on top. This not only adds a delicious texture but also increases the nutritional value of your breakfast, making it even more wholesome.

Make-Ahead and Storage Tips

If you want to enjoy these pancakes on busy mornings, you can easily make the batter ahead of time. Store the prepared batter in an airtight container in the refrigerator for up to 24 hours. When you're ready to cook, give it a good stir before pouring it onto the skillet, as it may thicken slightly in the fridge.

Leftover pancakes can be refrigerated for up to three days. To reheat, simply pop them in the microwave for about 20-30 seconds, or for a fluffy texture, reheat them in a skillet over low heat for a few minutes. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be frozen for up to two months and reheated straight from the freezer.

Questions About Recipes

→ Can I use regular all-purpose flour instead?

Yes, you can substitute all-purpose flour, but the pancakes will be less nutty in flavor and potentially less nutritious.

→ How can I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

→ Can I add other fruits?

Absolutely! Feel free to add blueberries, bananas, or even apples to vary the flavors.

→ What can I serve with these pancakes?

These pancakes are delicious with maple syrup, yogurt, or a sprinkling of nuts for added crunch.