Fruit-Laden, Whole-Grain Pancakes

By • August 18, 2013 20 Comments

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Author Notes: Adapted from the Gourmet Cookbook. Key changes: white whole wheat instead whole wheat; some yogurt in place of milk, and butter in place of oil; and a lot of fruit layered on top.Nicholas Day

Serves 4 to 5

  • 1 1/4 cups white whole wheat flour
  • 1/3 cup cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs, separated
  • 4 tablespoons butter, melted and cooled
  • 3/4 cup whole millk
  • 1/2 cup yogurt
  • a few fruits of your choice: bananas, peaches, apples all work well.
  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk together the egg yolks, melted butter, milk, and yogurt until smooth, and then add this to the flour mixture, whisking to combine the two. Let the batter rest for five minutes or so until it thickens (whole wheat flour absorbs more liquid than white flour).
  2. In a clean bowl, or with a stand mixer, whisk the egg whites until they hold stiff peaks. Fold the egg whites gently into the batter.
  3. Cut the fruit into relatively thin slices and set aside. (Not too thin, though: you want to taste the fruit, not have it disappear into the pancake.)
  4. Grease a griddle or cast-iron pan with butter (or vegetable oil, if you prefer). Cook the pancakes over moderate heat, dropping several tablespoon sized scoops of the batter onto the hot griddle. Then decorate the top of the pancakes with the sliced fruit. I cover my pancakes with immodest amounts of fruit -- I like to have fruit in every bite -- but feel free to use less, of course. When bubbles appear on the top of the pancake -- peeking through where there is no fruit -- flip and then cook until the fruit is caramelized. Serve immediately, fruit up or down (depending on how photogenic or mangled your fruit looks).

More Great Recipes: Fruit|Rice & Grains|Breakfast & Brunch|Pancakes|Bananas

Topics: Breakfast

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Comments (20) Questions (1)


3 months ago Kris

I tried these with King Arthur white whole wheat flour and the pancakes were flat. They didnt fluff up and felt dry. I am noticing that the white whole flour is "drying" out the final product. The same thing happened in banana bread as well. Should I use less flour than called for? or add something for moisture?


7 months ago catalinalacruz

This is the same procedure I use for pineapple pancakes. Slice and core a very sweet, ripe fresh pineapple. Pour a pancake's worth of batter on a hot griddle, set a slice of pineapple on the batter. Cook, then turn and cook on the pineapple side. The pineapple will turn molten and carmelize. If the pineapple is sweet enough, the pancake doesn't need any syrup, just a dollop of plain yogurt.


8 months ago Kabra

Agree that you should use half as much salt. For camping, bring a quart sized mason jar with all the wet ingredients already in it and dry ingredients together in a baggie, then when you want to make the pancakes, pour in dry ingredients and shake it up, pour right out of the jar. Lastly, to make into waffles, add some veggie oil to the batter, about 1-2 Tb so it doesn't stick and spritz non-stick spray onto the top waffle grid before closing it onto the fruit side.


8 months ago Soleil

Those look really great.


8 months ago Mary

Can someone give the nutritional and caloric values for this recipe?


9 months ago

Delicious, I'll give it a try this weekend.


11 months ago leelang

oh good


about 1 year ago Scott Basye

This is listed in the 'camping trip' article. But it says you need a mixer?? Does the batter hold?


about 1 year ago Kt4

Good question! I was wondering the same.


over 1 year ago belindajk

Do you suppose this could be altered to make waffles? How so?


about 1 year ago Kt4

I assume so. I'd just pour it into a hot waffe iron instead of onto a griddle. Perhaps chop the fruit or caramelize it in a separate pan and use as a topping.


over 1 year ago Jan Kees

White whole wheat flour?
Flour is either 'white' or 'whole wheat'.


over 1 year ago Christine

White whole wheat flour definitely exists I use it all the time, it's made from a softer wheat and has a finer texture


over 1 year ago Danielle

This flour is "white" only in that it is made from a species of wheat that is called "white wheat" rather than the "red wheat" that is used in "ordinary" whole wheat flour. White whole wheat flour will be a bit harder to come by, being the flour made of the entire white wheat grains, but a good health or speciality food store should stock it. In lieu, I used ordinary wheat flour with extraordinary results.


over 1 year ago Z

Try this. Two-ingredient pancakes:
2 eggs
1 banana

That's it. Stir up the eggs and mash up the banana all together, then cook and serve just like regular pancakes. Top it with berries if you want to stay away from sugary syrups.


almost 2 years ago Greg

Awesome, just read the recipe to my daughter at UGA. can't wait to make it with her over Thanksgiving!


almost 2 years ago David

Good recipe, except it has way too much salt, especially if you use salted butter. I put less than half the salt and they were still a bit salty. Cornmeal is a nice addition!


9 months ago jungli_beleza

anytime you see butter in a recipe, just assume that it means unsalted. if i only have salted butter, i adjust the recommended salt addition accordingly (meaning add less salt).


almost 2 years ago Alphild Dick

This recipe completely won over my whole grain-averse hubby. So good!


almost 2 years ago Sigita

Oh my goodness - what a wonderful idea with the fruit filling one side of the pancake and caramelizing. Brilliant - can't wait to try this.