Whole Wheat Raspberry Pancakes

Breakfast, Pancakes

Let’s talk pancakes. I love pancakes. I mean, what’s not to love about them. They’re cakes…for breakfast. These pictured are actually considered  healthy. They use a combination of whole wheat flour, all-purpose and a bit of cornmeal for some good texture. They call for honey rather than sugar, and only the egg whites from two eggs are used. They’re healthy. When I hear/read things like that I take it as license to eat double the intended amount. And with these said pancakes, that’s exactly what I did.

I love pancakes so much that I wanted to share some tips on how to make them nearly perfect. Oh, and if you have any other awesome tips on pancake making that I didn’t include, leave it in the comments. I love new knowledge.

Tip #1 – Check your baking powder to make sure it’s not past its due date.

Tip #2 – Make sure your dry ingredients are thoroughly combined.

Tip #3 – Buttermilk always makes for an awesome, subtle tang. I always recommend it above milk, or even my Dad’s recommendation, half & half.

Tip #3 – Always pour the liquid on top of the dry mixture. (I seriously don’t know why this is. I just read it somewhere and started doing it and haven’t had trouble since.)

Tip #3 – Don’t overmix! I usually count to eleven and then stop myself. You want the batter to be combined, yet still lumpy.

Tip #5 – Don’t turn the heat up too high! I used to crank up the heat and I always wondered why I had pancakes that were runny in the middle. If they’re over a medium-low flame, they’ll have enough time to thoroughly cook before it’s time to flip them.

Tip #6 – A griddle is the ideal cooking pan for pancakes. Since I lack one (I’m too cheap), I use my cast iron skillet. I’m sure to use a liberal amount of butter to insure that no sticking will occur. Oh but not too much butter or they’ll end up fried. I know, I know. How much butter then? Just a medium amount. Not too much and not too little.

Tip #7 – I always use a 1/4 cup measure to pour my pancakes. Ever try and flip a gigantic pancake? Yeah, exactly, the whole thing falls off one side of the spatula. Well if you use a 1/4 cup measure, this won’t happen–it’s the perfect size for a standard-sized spatula

Secret #1 (not really a tip) – When I pour the batter into the pan, sometimes they’re not perfect circles. To make them as perfect as possible, I’ll take my spatula and shape them a bit, pushing the batter in the places necessary. You don’t have to do this if you don’t care about looks.

Tip #6 – Add your berries after you pour the batter into the pan. By doing so, this will make sure they don’t bleed all throughout the batter, AND it will give you control on how many berries are in one pancake. Control feels good.

Whole Wheat Raspberry Pancakes

Recipe adapted from Seattle Times

Yields 8-10 pancakes (I found that it made more like 12-15. If that’s too much, then simply half the recipe)

Print this recipe!

1 cup all-purpose flour

1 cup whole wheat flour

2 tablespoons cornmeal

3/4 teaspoon salt

1 1/4 teaspoon cinnamon

1 tablespoon baking powder

1 teaspoon baking soda

1/2 cup egg whites (about 4 egg whites)

3 tablespoons honey

1 teaspoon vanilla

2 1/4 cups buttermilk

1/4 cup (1/2 stick) butter, melted

1 cup of raspberries or berries of your choice

Pre-heat oven to 200F. This is to keep your pancakes warm.

In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.

In a blender, mix the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.

Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle half-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.

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Leave a Reply

  • Reply Adriana @ Bittersweet Baker August 25, 2010 at 2:30 am

    I love pancakes! Every summer when we visit my grandparents my grandma makes blueberry pancakes. Raspberry pancakes sound delicious!

  • Reply LAM August 25, 2010 at 4:25 am

    Looks yummy! How many tablespoons of honey?

  • Reply Naomi August 25, 2010 at 5:33 am

    Getting the temperature right is the hardest part of making pancakes, which is why I’m happy we got ourselves an electric griddle.

    My tip? Wait for lots of little bubbles to form in the middle of the pancake before flipping it to make sure the center is cooked through.

    Tip 2- Grease a cookie cutter and place it on your pan and fill with pancake batter. When the little bubbles appear, remove the cookie cutter and flip the pancake. You’ll have prettily-shaped pancakes without having to buy pancake molds. (Though these pancake molds from Williams-Sonoma are pretty irresistable http://www.williams-sonoma.com/search/results.html?words=pancake+molds)

    • Reply Adrianna August 25, 2010 at 9:29 am

      Man, you guys are some serious pancake makers. I love it! Totally agreed on the bubbles front–good tip!

      • Reply Naomi August 25, 2010 at 11:16 am

        We are indeed. I think a big part of it is the fact that my other half wasn’t born in the states and he didn’t discover pancakes until he was into his 20s. Now he wants to share pancakes with everyone, which means we (I) make lots and lots of them.

  • Reply Michelle August 25, 2010 at 8:05 am

    My hubby is the official pancake maker in our family. The kids even tease me about my lack of pancake flipping finesse and won’t let me near them. : )
    These look wonderful!

  • Reply Cassie August 25, 2010 at 8:14 am

    Looks delish…. I always find that the whole wheat flour even when used with white flour leaves bready-cakey items a bit doughy in the center, I have had that happen with whole wheat flour pizza crust, banana bred, and pancakes… Any reccommendations?

    • Reply Adrianna August 25, 2010 at 10:00 am

      Hmm…well it’s my understanding that if you use equal parts white flour and wheat, then you’ll have a light and fluffy pancake. Mainly because white flour works with leavening much better than wheat, so maybe just check your ratio to make sure both white and wheat are equal.

  • Reply sterling style August 25, 2010 at 8:42 am

    YUM! Pancakes are one of my fav comfort foods! I barely eat them, but could for every meal! These look amazing. I am a fan of whole wheat-no only b/c it is good grains, but I like the taste and with raspberry-OMG!

  • Reply Nadette @ Eat, Read, Rant! August 25, 2010 at 8:45 am

    I do soo love pancakes, i could eat them everyday. I’m not going to lie, I’m a little skeptical of “wheat” pancakes, and the cornmeal is worrisome to my overly texture sensitive palatte. BUT since i feel like you wouldn’t steer me wrong, I may give these a shot, as soon as I get some whole wheat flour. And you’re so right about trying to flip a huge pancakes, so now I’ll do the 1/4 cup thing. mmmm pancakes…

    • Reply Adrianna August 25, 2010 at 9:34 am

      I’ve always been skeptical of whole wheat pancakes…until these. I really do think it’s the combination of white and wheat which keeps the pancakes from being mealy and heavy. These were pretty light. I’d give them a whirl. And the cornmeal is only there for texture. It gives it a tiny bite.

  • Reply DessertForTwo August 25, 2010 at 9:32 am

    I love that you can half this recipe easily! You know me and the two servings thing 🙂

    My best pancake tip is to add melted butter into the batter and to ALWAYS use buttermilk. Looks like we’re on the same page there 🙂

    I have a lot of trouble adding chocolate chips to pancakes…they always burn. What am I doing wrong, pancake queen?

    • Reply Adrianna August 26, 2010 at 10:43 am

      Pancake Queen?! Love it! I would say to pour the batter onto the griddle/pan, wait for it to bubble, then add the chocolate chips. Let it sit for a few more moments and then flip it. This should melt the chips but not burn them. Burnt chocolate is gross city! Hope this works!

  • Reply Nicole August 25, 2010 at 9:39 am

    Haven’t you seen Uncle Buck? You flip large pancakes with a snow shovel, ha 🙂 These pancakes look divine. I wish my husband liked pancakes and waffles, even a little.

    • Reply Adrianna August 26, 2010 at 10:44 am

      HA! Love the Uncle Buck reference. I remember that movie making me really want pancakes.

  • Reply Jordan August 25, 2010 at 10:04 am

    Dinner tonight, but maybe with blueberries since I’m not a huge raspberry fan.

  • Reply Joanne August 25, 2010 at 11:20 am

    I am the WORST pancake maker and I really can’t figure out why! I’m going to take some of your tips and run with them. Pancakes for dinner tonight!

  • Reply Johnna Lynn August 25, 2010 at 11:32 am

    I seriously just asked Kam if we could go out for pancakes!! these look uh-mazing!

  • Reply Chas August 25, 2010 at 1:22 pm

    That looks so delicious and I love raspberries so I will have to give it a try!


  • Reply Maria August 25, 2010 at 6:46 pm

    Whole wheat pancakes are my favorite, especially with fresh fruit!

  • Reply M. August 26, 2010 at 1:15 pm

    there is nothing like a stack of pancakes on a lazy Sunday morning 🙂
    thanks for the recipe and all great instructions!

  • Reply Mary @ stylefyles August 26, 2010 at 2:07 pm

    Just stumbled on your blog…you sold me after two photos. I’ll read the recipes later. haha. had to comment!

    definitely adding you to my bloglovin!

  • Reply Nigella Lawson…White Chocolate Mini Mousse… | Belgian Chocolate Truffles August 26, 2010 at 11:36 pm

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  • Reply J August 27, 2010 at 2:44 pm

    I really LOVE your photos! Such great colors in these. I don’t usually eat pancakes but you’ve totally sold me on these.

    Love the site!

  • Reply Meredith August 31, 2010 at 11:07 pm

    Oh my gosh, this look delicious! And so beautiful! Your photographs are gorgeous.
    I’ve recently launched my own blog, I’d love for you to check it out and let me know what you think 🙂 http://www.prettygoodfood.com
    Thanks, and Happy Cooking!!!

  • Reply Erin September 12, 2010 at 4:26 pm

    Hi! I just came to your site from The Pioneer Woman, and it looks like you have some great recipes. And these pancakes look so yummy, I’m eager to try them. I was just wondering if you thought they might work out with whole eggs as well. For instance, 2 whole eggs instead of 4 egg whites? Or maybe you have ideas for the leftover yolks … I hate to waste them. Although I suppose I could always cook them up for the dog!

  • Reply VanCityBookGirl October 31, 2011 at 10:25 am

    These look awesome! I can’t wait to try them out!
    You should check out this pancake recipe:

  • Reply Mike @TheIronYou February 21, 2012 at 12:56 am

    I woke up craving pancakes (the last one I had was like 4 months ago) and found your awesome recipe. They’re really less carbageddon than classic one but without sacrificing the taste!
    Thanks for sharing this!

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