Whole Wheat Buttermilk Pancakes with 2-Ingredient Fruit Sauce

Made with 100% whole wheat flour, these “healthier” buttermilk pancakes taste
absolutely delicious! Serve them with easy 2-ingredient fruit sauce!

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Breakfast

American

Buttermilk Pancakes healthy pancakes Fruit Sauce Low Carb Pancakes

Instructions

1 Preheat a nonstick griddle to 375 degrees F.
2 In a large glass bowl, combine the milk and vinegar and let the mixture curdle
while you mix together the other ingredients.
3 In a separate large bowl, whisk to combine the whole wheat flour, baking powder,
baking soda, salt, and cinnamon. Set aside.
4 To the curdled milk, add eggs, melted butter, and vanilla. Whisk to combine.
Pour this wet mixture into the dry ingredients, and stir the two together until
just barely mixed. Do not over mix.
5 Add small scoops of pancake batter (approximately ¼ cup per scoop) to the
griddle. Cook for a few minutes, until bubbles form on the surface. Flip the
pancakes with a turner and cook for a few minutes on the other side, until the
bottom is golden brown.
6 While cooking pancakes, begin preparing the fruit sauce by combining the fruit
and juice in a small saucepan and bring to medium-high heat.
7 Once bubbling, reduce to medium-low heat and use a wooden spoon to mash the
fruit. Add cinnamon if preferred. Continue cooking for about 10 minutes,
occasionally mashing fruit to combine.
8 Remove from heat and serve warm over pancakes (no syrup needed!). The sauce is
also delicious on French toast, ice cream, or stirred into oatmeal or yogurt.
Store any extra sauce in the refrigerator.