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Whole Wheat Pancakes with Blackberry Crush

Prep Time20 mins
Cook Time5 mins
Course: Breakfast
Cuisine: American
Keyword: blackberries, vegetarian, Whole Wheat Pancakes
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.


Calories: 161kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 169mg | Fiber: 3g | Sugar: 8g