Fruit-Smothered Whole-Wheat Buttermilk Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 281.2
  • Total Fat: 3.3 g
  • Cholesterol: 56.9 mg
  • Sodium: 538.9 mg
  • Total Carbs: 56.7 g
  • Dietary Fiber: 11.5 g
  • Protein: 10.6 g

View full nutritional breakdown of Fruit-Smothered Whole-Wheat Buttermilk Pancakes calories by ingredient
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Number of Servings: 4


    1 1/4 cups whole wheat flour
    1 1/2 cups low fat buttermilk
    1 beaten egg
    1 tablespoon sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 cups fresh blueberries, raspberries, &/or blueberries
    1/2 cup raspberry sauce:
    -1 1/2 cups unsweetened frozen raspberries, thawed.
    -2 tablespoons sugar
    1 tablespoon orange juice


In a medium mixing bowl, combine the flour, buttermilk, egg, sugar, baking powder, baking soda, and salt. Stir gently until all ingredients are mixed. The batter should be slightly lumpy.

Heat a skillet lightly coated with cooking spray over medium heat. Pour 1/4 cup batter into the skillet for each pancake. The pancakes will be ready to flip when small bubbles appear along the sides of the pancaes. Flip and cook until the undersides are lightly browned.

Place 2 pancakes on each of 4 plates. Spoon 2 tablespoons raspberry sauce (recipe below) over the pancakes and top with 1/2 cup mixed berries.

Yield: 4 servings.

Volumetrics recipe.

Number of Servings: 4

Recipe submitted by SparkPeople user EUMENIDES_K.

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