Whole Wheat Pancakes with Strawberry Syrup

The weekend calls for a special breakfast treat, and you’d be hard-pressed to think of a recipe that’s as sure to please a crowd as a buttery stack of fluffy pancakes. Top ’em off with a swirl of whipped cream and homemade fruity syrup, and oooh boy. You’ll never reach for a boxed pancake mix again!

Fluffy Whole Wheat Pancakes with Strawberry Syrup // Le Sud Sucré

In my never-ending quest to lighten up traditional, heavy favorites, it somehow never occurred to me to make pancakes with whole wheat flour. Then, I stumbled across this recipe from Inspired Taste. Turns out, you can easily sub all-purpose flour with whole wheat—you can even combine the two, adjusting the ratio depending on your tastes.

I’m pretty darn comfortable baking with whole wheat flour, since I make several loaves of honey wheat sandwich bread for my family’s lunch needs every other week or so. If you’re not as keen on its nutty flavor, you can use a half-and-half blend of whole wheat and all-purpose flours.

Since fresh berries are increasing in availability, it seemed a crime not to make my own syrup to top these babies off. You can use strawberries, blueberries or a mix to create a syrup that also pairs beautifully with desserts—so I recommend whipping up a large batch for any use you can dream up later. It would even make a great food gift—packaged in a mason jar alongside a basket of fresh-baked biscuits, anyone?

Whole Wheat Pancakes with Strawberry Syrup

  • Servings: 4-6
  • Difficulty: easy
  • Print

Fluffy, whole wheat pancakes topped with whipped cream and homemade strawberry syrup. They practically melt in your mouth!


  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 T granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 T baking powder
  • 3/4 teaspoon salt
  • 1 1/4 cup buttermilk, at room temperature
  • 1 egg
  • 1 T baking powder
  • 4 T butter, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • Optional: chocolate chips or other mix-ins, whipped cream, banana slices or blueberries for topping, maple syrup OR our Strawberry Syrup (below)
  • Strawberry Syrup
  • 2 cups strawberries, halved and tops removed
  • 1/4 cup granulated sugar


  1. In a medium bowl, whisk together flours, sugar, cinnamon, baking powder and salt.
  2. In a small bowl, combine milk, butter, egg and vanilla.
  3. Create a well in the flour mixture, and pour in the liquid ingredients. Whisk together until well-blended. If batter is too thick, add a little more milk until it reaches desired consistency.
  4. Heat a nonstick skillet over medium heat. Pour about 1/4 cup pancake batter onto the hot skillet, and gently spread it into about a 4-inch circle.
  5. When bubbles begin to appear on top of the pancakes and the edges are dry, carefully flip pancakes with a spatula and cook for an additional minute or two, until the middle is cooked through.
  6. For the strawberry syrup, heat the strawberries in a saucepan over medium heat. When the juices start to run from the berries, add sugar and cook, stirring, for about 3 minutes or until syrup is desired consistency.

Recipe adapted from Inspired Taste.

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