Whole Grain Pancakes with Blackberries
Whole Grain Pancakes with Blackberries is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk whole wheat and all-purpose flours, sugar, baking powder, baking soda, and salt in a large bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk whole wheat and all-purpose flours, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk egg and buttermilk in a medium bowl just to incorporate.
Using a few swift strokes, whisk egg mixture into dry ingredients just to combine.
Stir grains into batter (you can pulse the grains in a food processor first if you prefer them in smaller pieces).
Heat a large nonstick skillet over medium-high.
Lightly brush with butter.
Add half of batter to skillet, spreading into an even layer as wide as the skillet.
Cook pancake until bubbles have formed and broken across the entire surface and underside is golden brown, about 5 minutes.
Using 2 spatulas (or sliding onto a flat plate before inverting back into skillet), flip pancake.
Continue to cook until lightly browned underneath, about 1 minute.
Transfer pancake to a plate.
Repeat with remaining batter.
Serve pancakes topped with butter, fruit, and syrup.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.