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Whole Wheat Pancakes with Blackberry Crush

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Whole Wheat Pancakes with Blackberry Crush

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Course: Breakfast
Cuisine: American
Keyword: blackberries, vegetarian, Whole Wheat Pancakes
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 16 pancakes
Calories: 161kcal


  • 2 1/2 cup flour, whole wheat
  • 1/4 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 2/3 cup milk
  • 2 large egg
  • 1/3 cup olive oil
  • 2 cup blackberries
  • 4 tablespoon maple syrup, pure


  • Combine the blackberries and syrup in a small sauce pan.
  • Cook over low heat while smashing blackberries.
  • Once warm, blackberries will be soupy. Continue to stir until desired consistency.
  • Remove from the heat and top pancakes with it.
  • Whisk together wheat flour, sugar, baking powder, and salt in a large bowl.  
  • Add milk then eggs and oil. Whisk together.  Add more milk if necessary to be thin enough for flat pancakes.
  • Heat a cast-iron or nonstick griddle or heavy frying pan over medium heat until a drop of water sizzles when splashed on the pan.
  • Drop about 1/3 cup of batter per pancake onto the hot griddle.
  • When bubbles form around the edges of the batter, gently lift and flip the pancakes with a spatula.
  • Cook on the other side until the pancakes are golden brown around the edges, about 2 minutes. 
  • Serve with a spoonful of Blackberry Crush. Serve hot and fresh.
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Calories: 161kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 169mg | Fiber: 3g | Sugar: 8g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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