Prep time
10 min
These easy strawberry pancakes can be whipped up quickly on the weekend and enjoyed throughout the week for quick breakfasts.
Cook time
15 min
Servings
14
Prep time
10 min
Cook time
15 min
Servings
14
Ingredients
- 250 mL (1 cup) whole wheat flour
- 125 mL (½ cup) all purpose flour
- 30 mL (2 tbsp) granulated sugar
- 10 mL (2 tsp) baking powder
- Pinch ground cinnamon
- 375 mL (1 ½ cups) skim milk
- 1 egg
- 30 mL (2 tbsp) vegetable oil
- 10 mL (2 tsp) vanilla
- 250 mL (1 cup) diced fresh strawberries
Directions
- Preheat oven at 120 °C (250 °F).
- In a large bowl, whisk together whole wheat flour, all purpose flour, sugar, baking powder, and cinnamon.
- In a separate bowl, whisk together milk, egg, oil, and vanilla. Pour over flour mixture and stir to combine. Stir in strawberries.
- Lightly spray a non-stick pan or griddle with cooking spray and heat over medium heat. Using a 60 mL (¼ cup) measuring cup, pour batter onto hot pan. Cook for about 2 minutes or until bubbles start to appear on top. Flip over and cook for another minute or until light golden brown. Repeat with remaining batter. Place pancakes on a baking sheet and keep warm in a preheated oven.
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Tips
- This is a fun recipe to make with kids. Little chefs can help mix up the pancake batter. Older kids can help cook the pancakes.
- Switch it up by asking your family which favourite seasonal fruit they want instead of strawberries.
- Make now and enjoy later. Layer pancakes between wax or parchment paper and freeze for up to 2 weeks. Place in the toaster or heat in microwave when ready to eat.
- Mixing whole wheat flour with all purpose flour is an easy way to bump up the fibre in your recipes.
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