Whole Grain Pancakes with Strawberries and Blueberries
Whole Grain Pancakes with Strawberries and Blueberries
Fluffy, hearty pancakes made with a smart blend of whole wheat flour and tender oats. They brown beautifully, hold together like diner pancakes, and carry sweet pops of fresh strawberries and blueberries with every bite. No image block, no jump buttons — just a clean, ad-friendly recipe layout with everything you need to get breakfast on the table.
Why you will love these pancakes
Whole grains without the cardboard vibe
It is easy to call something “whole grain” and then deliver pancakes that are flat, heavy, and bitter from tannins in the bran. This recipe fixes that with a specific flour choice and a deliberate hydration plan. We use white whole wheat flour, which is milled from a paler, softer variety of wheat. It still has the bran and germ intact — the parts where the flavor and micronutrients live — but it tastes milder and bakes up lighter than traditional red whole wheat. The second move is to add finely ground oats. Oats behave like tiny sponges, retaining moisture and adding tenderness, so the pancakes stay soft even after a rest on the counter. The result: golden edges, fluffy centers, and a subtle nutty sweetness that does not shout “health food.”
Balanced sweetness and clean ingredient list
Two tablespoons of brown sugar is enough to encourage browning and take the edge off the wheat while leaving plenty of room for maple syrup. There is no need for multiple sweeteners or flavorings to cover up grain flavor. A splash of vanilla and a pinch of cinnamon are all that is needed. If you prefer an even cleaner base, skip the cinnamon and let the berries and syrup do the talking.
Berry-forward topping that makes sense
Strawberries and blueberries bring color, acidity, and texture. Strawberries provide bright, clean sweetness; blueberries add jammy depth and a burst that plays well with oatiness. On a practical level, the combination is easy to source any time of year — fresh in late spring to summer, and frozen in the colder months if needed. The recipe is written for fresh berries, but there are clear notes below for using frozen fruit without creating soggy tops.
Weekday-friendly method
All the mixing is done in two bowls. No whipping egg whites, no blender, no soaking oats overnight. You whisk dry, whisk wet, combine, and rest the batter for five minutes — just enough time to heat the pan. That short rest hydrates the oats, wakes up the baking powder, and converts a nice batter into a great one. You will notice better lift and a more even crumb.
Consistent browning
Whole grain pancakes sometimes look dull because bran can interfere with the Maillard reaction. The combination of a touch of brown sugar, a modest amount of fat in the batter, and medium heat yields rich color without scorching. If your first pancake is pale, the pan is not hot enough; if it is too dark before setting, lower the heat. Once you dial it in, every pancake looks like a menu photo.
Scales up or down without fuss
This base recipe makes about twelve 4-inch pancakes. You can halve it for two people or double it for a crowd, and the texture holds. If you like larger diner-style pancakes, use a third of a cup of batter per pancake, expecting about eight generous cakes per batch.
Ingredients breakdown
Dry ingredients
- White whole wheat flour — this is 100 percent whole grain but milled from a lighter wheat variety. It gives you nutrients and fiber with less bitterness and a finer texture. If you only have regular whole wheat, you can use it, though you may want to increase milk by a tablespoon or two to account for slightly higher absorption.
- Quick oats or finely ground rolled oats — quick oats integrate seamlessly and absorb moisture quickly. If using old fashioned rolled oats, pulse them in a blender or food processor 4–5 times to break them down; you are aiming for a coarse flour, not dust.
- Brown sugar — supports browning and a hint of caramel flavor without turning the pancakes into cake. Honey works too; see substitutions.
- Baking powder and baking soda — the classic duo. Baking powder provides sustained rise; baking soda gives early lift and better browning. The soda also neutralizes slight acidity from brown sugar and any buttermilk swaps.
- Fine salt — essential. Whole grains taste flat without enough salt. A level three-quarter teaspoon is the sweet spot for this batch size.
- Cinnamon (optional) — a half teaspoon adds warmth that pairs with oats and berries. Skip it if you want a purely neutral base.
Wet ingredients
- Milk — dairy or unsweetened almond both work beautifully. Whole milk delivers the best browning; two percent is fine; almond milk keeps things light. If using oat milk, reduce the quantity by a tablespoon at first and add to consistency because oat milk is slightly thicker.
- Eggs — two large eggs supply structure and a custardy tenderness. Room temperature eggs combine more easily, but cold is fine; whisk thoroughly.
- Oil or melted butter — three tablespoons of neutral oil (grapeseed, avocado, or canola) give a moist crumb and consistent browning. Melted butter adds a dairy note and a slightly richer finish. Either way, a little fat in the batter prevents leathery edges.
- Vanilla extract — rounds out grain flavor. If you prefer a clean canvas, you can halve it.
Berries and finishing
- Strawberries — hulled and sliced. Choose berries that are bright red to the core. If they are pale, quickly macerate with a teaspoon of sugar and a squeeze of lemon to wake up the flavor.
- Blueberries — fresh, rinsed, and dried. If your blueberries are very large, slice a few to create juicy streaks on the plate.
- Maple syrup — warm it. Even average syrup tastes luxurious when gently heated. If you enjoy texture, whisk in a small knob of butter to create a glossy, clinging sauce.
Equipment
- Large mixing bowl and medium mixing bowl — space to whisk without spraying flour everywhere.
- Whisk and silicone spatula — whisk for combining, spatula for folding and scraping the bowl clean.
- Nonstick skillet or flat griddle — heavy-bottomed for even heat. A griddle gives more real estate; a skillet works fine for small-batch breakfasts.
- Measuring cups and spoons or a kitchen scale — accuracy keeps the batter thickness consistent.
- Thin, wide spatula — helps flip without digging in and tearing the tender edges.
- Wire rack — resting pancakes on a rack prevents steamy sogginess while you cook subsequent batches.
Recipe: Whole Grain Pancakes with Strawberries and Blueberries
Ingredients
Dry
- 1 cup white whole wheat flour
- 3/4 cup quick oats (or pulsed old fashioned oats)
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- Optional: 1/2 teaspoon ground cinnamon
Wet
- 1 3/4 cups milk (dairy or unsweetened almond)
- 2 large eggs
- 3 tablespoons neutral oil or melted butter
- 1 teaspoon vanilla extract
For the skillet and to serve
- Neutral oil or butter for greasing
- 1 1/2 cups strawberries, hulled and sliced
- 1 1/4 cups fresh blueberries
- Warm maple syrup
Instructions
- Mix the dry. In a large bowl whisk the whole wheat flour, quick oats, brown sugar, baking powder, baking soda, salt, and optional cinnamon until evenly combined. Whisking distributes the leavening so every pancake rises evenly.
- Mix the wet. In a separate bowl whisk the milk, eggs, oil (or melted butter), and vanilla until the eggs are fully blended and the mixture looks homogenous.
- Combine. Pour the wet mixture into the dry. Stir with a whisk or spatula just until no floury streaks remain. A few small lumps are fine. Let the batter rest for 5 minutes while you preheat the cooking surface; this hydrates the oats and gives the baking powder a head start.
- Preheat and grease. Place a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter, then wipe off excess with a paper towel to leave a thin film. The surface is ready when a drop of batter sizzles gently.
- Cook. Scoop about 1/4 cup batter per pancake. Cook until bubbles form across the surface and the edges look set, 1 1/2 to 2 1/2 minutes depending on heat. Flip and cook 1 to 2 minutes more. Adjust heat as needed; whole grains brown quickly if the pan is too hot.
- Hold. Transfer cooked pancakes to a wire rack. Do not stack while steaming-hot or they will lose their delicate crisp edge.
- Serve. Plate pancakes with sliced strawberries and whole blueberries. Pour over warm maple syrup and enjoy immediately.
Recipe notes
- The batter should be thick but pourable — it should mound slightly when scooped and settle slowly. If it seems thin, stir in 1–2 tablespoons additional oats. If it seems too thick, whisk in 1–2 tablespoons milk.
- For larger pancakes, use 1/3 cup batter each and extend cooking time by 30–60 seconds per side.
- For even edges, scoop the batter in the center and gently nudge it into a circle with the back of the scoop rather than spreading aggressively.
Step by step method
1. Build a batter with structure and tenderness
Structure in pancakes comes from proteins in flour and eggs and from the network created when starches swell and set. Tenderness comes from fat and from limiting gluten development. This recipe walks the line by separating wet and dry components, then combining them with minimal stirring. The oats add a different kind of structure — a gel network — which traps steam and yields a plush interior without toughness.
2. Resting is not optional
A short rest transforms the texture. During these five minutes, the oats hydrate and thicken, the baking powder starts to work, and the batter becomes more cohesive. If you skip the rest, the batter is looser and the first pancakes can spread too much. If you go longer than ten minutes, you may need to loosen with a splash of milk because oats continue to drink up liquid.
3. Control your heat
Medium heat is the sweet spot. At too low a temperature, the pancakes dry out before browning; too high and they scorch while staying raw in the center. Test with a small teaspoon of batter. It should sit quietly for a second and then begin to sizzle softly, not violently. On gas, medium low often equals medium on electric griddles, so trust what you see more than the knob marker.
4. Flip once, decisively
Watch for visual cues: bubbles across the surface that pop and leave small craters that do not immediately fill with wet batter, and a slight matte look at the edges. Slide a thin spatula underneath and flip in one confident motion. Multiple small scoots under the pancake tear edges and create uneven browning.
5. Keep each batch clean
If you are cooking with butter, milk solids can brown on the surface and eventually burn, lending a bitter flavor. Wipe the skillet with a folded paper towel between batches and add a tiny amount of fresh oil or butter for the next round. This 10-second step is the difference between homey good and diner-level great.
6. Warm syrup, cold berries
Heat the maple syrup gently in a small saucepan or microwave-safe pitcher until warm, not boiling. The warmth releases aroma compounds and helps it coat the pancakes. Keep berries cool and dry; moisture on the surface of strawberries in particular dilutes flavor and makes the plate look watery.
Texture science and troubleshooting
Whole grain batter behaves differently than white flour batter. The bran fragments in whole wheat act like tiny blades that can cut developing gluten strands, which is helpful to an extent because it limits toughness. However, those same fragments also soak up moisture, and if you do not account for it, you can end up with dry pancakes. This recipe uses a ratio that anticipates absorption from both bran and oats, delivering a batter that stays moist even as it sits.
If your pancakes are too dense
- The batter may have been overmixed. Stir just until you cannot see dry flour. Small lumps dissolve as the batter rests.
- Your baking powder might be old. Test by dropping a pinch into warm water — it should fizz immediately. If not, replace.
- Heat might be too low. Without enough heat, steam production slows and the interior can turn pasty before the exterior browns. Raise the heat slightly.
If they spread too much
- The batter likely needs a touch more body. Stir in 1–2 tablespoons of oats or a spoon of flour and wait one minute for it to thicken.
- You may be using a very thin milk alternative. Start with a tablespoon less liquid next time and add to consistency.
If they taste bitter
- Some whole wheat flours kept too long can oxidize. Store flour in an airtight container in a cool place, ideally refrigerated or frozen if not used weekly.
- Too much baking soda creates a soapy or bitter edge. Measure carefully: only half a teaspoon for this batch.
Getting perfect browning
Browning depends on available sugars, proteins, and heat. Brown sugar and milk provide the first two; your pan provides the last. If color lags, increase the heat a notch. If the first side is perfect but the second side scorches, lower the heat slightly and shorten the second-side time — most cooking happens before the flip.
Substitutions and variations
Dairy free
Use unsweetened almond milk or oat milk and choose neutral oil instead of butter. If you want extra richness without dairy, add 1 tablespoon refined coconut oil (melted) in place of 1 tablespoon of the neutral oil. Keep salt as written to balance the oat and coconut notes.
Gluten free
Replace the whole wheat flour with a cup-for-cup gluten free blend that contains xanthan gum. Ensure oats are certified gluten free. Because many GF blends absorb slightly more liquid, hold back 2 tablespoons of milk at first and add as needed to reach the usual thick-pour consistency.
Higher protein
Swap 1/3 cup of the oats for vanilla whey or plant protein powder and add 2–3 tablespoons more milk to compensate for extra absorption. Expect slightly less browning with plant proteins; a teaspoon of honey in the batter helps color.
Banana oat version
Replace 1/2 cup of the milk with 1 small very ripe mashed banana (about 1/2 cup). Reduce brown sugar to 1 tablespoon because banana adds sweetness. This version is fantastic with blueberries and a dusting of cinnamon.
Buttermilk swap
Use 1 1/2 cups buttermilk plus 1/4 cup milk. Keep baking soda as written; its alkalinity balances buttermilk acid and maximizes rise.
Fold-in blueberries
If you prefer berries inside rather than on top, gently fold 3/4 cup blueberries into the batter after the rest period. Toss berries with a teaspoon of flour first to minimize sinking. Cook slightly longer on side two because cold fruit cools the batter.
Nutty crunch
For texture, sprinkle chopped toasted pecans or walnuts on each pancake right after ladling the batter onto the pan. Flip as usual. The nuts toast further and perfume the kitchen.
Honey instead of sugar
Use 1 tablespoon honey in place of 2 tablespoons brown sugar. Reduce milk by 1 tablespoon to keep the same thickness, since honey adds liquid. Expect a slightly different browning profile — honey browns faster, so lower the heat a touch.
Citrus twist
Add 1 teaspoon finely grated lemon zest to the wet ingredients and finish with a squeeze of lemon over the berries. Lemon brightens wheat flavors and makes blueberries pop.
Make ahead and storage
- Batter ahead: Mix dry and wet in separate bowls the night before. Combine in the morning and rest 5 minutes. Once combined, the leavening begins working, so do not mix more than 30 minutes before cooking.
- Cooked pancakes: Cool completely on a wire rack. Refrigerate in an airtight container up to 4 days or freeze up to 2 months. To prevent sticking, layer with parchment if stacking.
- Reheating: Use a toaster oven at 350 F for 5–7 minutes (best), a dry skillet over medium heat for 2–3 minutes per side, or a microwave for 20–30 seconds if you do not mind softer edges.
- Leftover berries: Strawberries soften quickly once sliced. Store separately and add at the last minute. Blueberries hold better but still prefer to be added cold right before serving.
- Warm syrup on demand: Keep a small heatproof pitcher of syrup in a saucepan of barely-simmering water on the back of the stove. This keeps it fluid without risking scorching in the microwave.
Serving ideas and toppings
- Classic: A tall stack, a handful of strawberries and blueberries, and warm maple syrup. Finish with a small pat of butter for shine.
- Yogurt and granola: Spoon on vanilla Greek yogurt and a sprinkle of crunchy granola for a parfait-meets-pancake situation. The contrast in temperature and texture is excellent.
- Nut butter drizzle: Thin peanut or almond butter with a splash of warm milk until pourable and stream it over the stack. Top with sliced strawberries and a few cocoa nibs.
- Lemon ricotta: Combine ricotta with a touch of honey and lemon zest; dollop over hot pancakes and scatter blueberries on top. The creamy tang plays well with whole grains.
- Berry compote: Simmer an extra cup of mixed berries with a tablespoon of water and a teaspoon of sugar for 5 minutes until syrupy. Spoon over pancakes when fresh berries are out of season.
- Savory-sweet twist: Serve with turkey bacon or breakfast sausage on the side and a small drizzle of hot honey. The sweet heat wakes up the grain flavor.
Nutrition estimate
Per 1 pancake without toppings (approximate): 210 calories, 7 g fat, 31 g carbohydrates, 5 g protein, 3 g fiber, 270 mg sodium. With a typical serving of berries and 2 tablespoons maple syrup, expect roughly 120 additional calories and 0 g added fat. Exact values vary by ingredient brands and pancake size.
FAQ
Can I make the batter in a blender?
You can, but keep it quick — about 10 seconds on low to combine. Over-blending develops gluten and can turn the oats gummy, which makes pancakes rubbery. Whisking by hand is safer and just as fast.
Can I use regular whole wheat flour instead of white whole wheat?
Yes. Expect a slightly heartier flavor and a touch more chew. Start with the milk amount in the recipe, but be ready to add 1–2 tablespoons extra because red whole wheat can absorb more liquid.
What about steel-cut oats?
Not recommended for the batter — they remain too firm. If you would like steel-cut texture, cook a small pot of steel-cut oats, cool it, and fold a few spoonfuls into the batter, adding a splash of milk to maintain the same thickness.
How do I keep pancakes warm for a crowd?
Place cooked pancakes on a wire rack set over a sheet pan in a 200 F oven for up to 30 minutes. The rack prevents sogginess. Do not cover tightly or they will steam and lose their gentle crisp edges.
Can I make them sugar-free?
Yes. Omit the brown sugar and add 1 tablespoon milk to compensate for lost moisture. Browning will be slightly lighter, and flavor will be less caramelized, but syrup and berries will carry sweetness.
Do frozen berries work?
For topping, partially thaw strawberries, drain, and pat dry; use frozen blueberries straight from the freezer and let them warm on the hot pancakes. If folding into the batter, add frozen blueberries without thawing, and cook a little longer on the second side.
My pancakes stick. Why?
There may be too little fat on the surface, or your pan coating is worn. Lightly oil the surface and wipe to a thin film before each batch. Also confirm the pan is fully preheated — batter sticks more on a cool pan.
Can I replace eggs?
Yes. Use two flax eggs (2 tablespoons ground flaxseed whisked with 6 tablespoons warm water; rest 5 minutes). The result is slightly denser but still pleasant, and the oat structure helps compensate for missing egg proteins.
Cook notes
- Measure accurately. Whole grain batters are sensitive to liquid balance. If using cups, spoon flour into the cup and level rather than scooping straight from the bag, which packs too much flour.
- Mind the rest. Five minutes resting is a minimum; ten minutes is fine. Beyond that, the batter will thicken. A tablespoon or two of milk loosens it again.
- Keep the first pancake. It is the temperature tester. Adjust heat based on its color and doneness before cooking the rest.
- Use a light hand with syrup. Whole grains already bring flavor. Start with less syrup than you think; you can always add more. This keeps pancakes from becoming soggy and preserves their gentle crisp edges.
- Seasonal swaps. In winter, try sliced pears and pomegranate seeds. In peak summer, add sliced peaches with blueberries. The base batter handles different fruits without falling apart.
- Batch for the freezer. Double the recipe on a weekend and freeze the extras between parchment. Weekday breakfasts become a 5-minute operation with a toaster oven reheat.