These whole wheat pancakes are a weekend brunch favorite! Spiced with ground ginger and packed with berries, they’re both easy and healthy.
It’s no secret that I have a thing for ginger and fruit. Some of my favorite desserts include Blackberry & Strawberry Crisp with Gingersnap Crust, Rhubarb Fool with Whipped Cream & Gingersnaps and Pink Grapefruit & Orange Compote with Ginger Yogurt. When it came to whipping up a batch of whole wheat pancakes, adding sweet, juicy berries seemed like the obvious choice. I naturally weaved my way over to the spice cabinet and plucked the ground ginger off of the shelf.
Marionberries are the fruit of choice in our house lately because we discovered that Costco sells a big bag of these frozen purple berries. I made a Green Tea smoothie with them a couple of days ago and they often star in my morning Breakfast Parfait. However, any berry will do in these hearty, but light pancakes. Strawberries, blackberries, raspberries, huckleberries…knock yourself out.
Weekend mornings are a time for special breakfasts, a little different from the standard weekday bowls of cereals and pieces of toast. However, since the weekend is typically full of physical activity – soccer games for M, digging in the back field for T, and long runs for my husband and me – we still want something healthy that can give us fuel for the day. That’s where these whole wheat pancakes come in. Filled with whole grain flour, no added fat and plenty of cinnamon and ginger, they make a satisfying and healthy breakfast.
Don’t forget to stop by this post to enter a great OXO giveaway, and for a tasty smoothie recipe.
The recipe:
In a large bowl, whisk one large egg. Add the flour…
baking powder, cinnamon, ground ginger and salt. Pour in milk, maple syrup and vanilla extract.
Mix well. Add berries and mix again.
Heat a frying pan over medium-high heat or heat a griddle to 375 degrees F. Using a 1/3 cup measuring cup, scoop the batter onto the griddle.
When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
Serve with fresh fruit and syrup.
Other whole grain pancake and waffle recipes:
Cookin’ Canuck’s Whole Wheat Waffles with Blueberry Maple Syrup
Smitten Kitchen’s Blueberry Yogurt Multigrain Pancakes
Orangette’s Oatmeal Pancakes
My Little Celebration’s Amaranth & Oat Griddlecakes
Eat Your Vegetables’ Oat Waffles
This post is part of the Monthly Mingle theme for March, Berries and Cherries. Monthly Mingle is hosted by Meeta of What’s for Lunch Honey? and Chris of Melecotte.
Whole Wheat Pancake Recipe with Ginger & Berries
Ingredients
- 2 large eggs
- 2 cup whole wheat flour
- 1 1/2 cup skim milk or more if batter is too thick
- 1 tablespoon pure maple syrup or honey, agave nectar or brown sugar
- 2 tablespoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1 1/2 cup fresh or frozen berries I used marionberries
- maple syrup or fruit syrup
Instructions
- In a large bowl, whisk one large egg. Add the flour, milk, brown sugar, baking powder, cinnamon, ground ginger, and salt. Mix well. Add blueberries and mix again.
- Heat a frying pan over medium-high heat or heat a griddle to 375 degrees F. Using a â…“ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
- Serve with fresh fruit and syrup.
Nutrition
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Belinda @zomppa says
This is certainly a way to brighten up the morning – love the berry and ginger combination!
Dara (Cookin' Canuck) says
Thanks, Belinda. These pancakes are a favorite with my husband and kids.
Katrina @ Warm Vanilla Sugar says
These sound fabulous! Gotta love feeling good about eating pancakes!
Dara (Cookin' Canuck) says
Absolutely! And you know what? I don’t feeling like I’m giving anything up by eating the whole wheat variety because these are so tasty.
Tara @ Chip Chip Hooray says
I love pancakes made with whole wheat flour! I like to add oats to mine sometimes too, for a little bit of texture. This looks like a great weekend breakfast. 🙂
Dara (Cookin' Canuck) says
Thanks, Tara. I need to try these with oats next time. Thanks for the suggestion!
Emilie @ Emilie's Enjoyables says
These look delicious Dara! I haven’t tried marionberries before but I’ll definitely be checking my Costco for them this weekend!
Dara (Cookin' Canuck) says
Thanks, Emilie. Marionberries have a great flavor and replace other berries in smoothies, pies, crisps, etc.
Meeta says
It does not get better than this!! I love the awesome deep color of the raspberries. I adore ginger and fruit + ginger and chocolate too!
Dara (Cookin' Canuck) says
Thank you, Meeta! Ginger really is such a versatile flavor, in both desserts and savory dishes.
brandi says
i love whole grain pancakes – they have so much more depth! these look perfect for a weekend morning.
Dara (Cookin' Canuck) says
I agree, Brandi. We always look forward to these on the weekend.
Annalise says
Mmm, you know how I’m loving pancakes right now! And this variation sounds fantastic.
Dara (Cookin' Canuck) says
I know you are! The pancakes on your blog look amazing.
Ashley M says
I think I’ll make these tomorrow! BTW, I think you left out the ginger in the directions. 😉
Dara (Cookin' Canuck) says
Ack! Thank you, Ashley. It’s fixed now. I hope you enjoy the pancakes!
Alison @ Ingredients, Inc. says
This recipe is a keeper! Yum!
Dara (Cookin' Canuck) says
Thanks, Alison! We think so, too.
[email protected] says
Dara, these look utterly amazing. I’ve got everything, but the berries–but I do have frozen cherries. May try these in the morning with them. 🙂
Dara (Cookin' Canuck) says
Thanks so much, Sommer. Cherries and ginger are fantastic together. I hope you enjoy them!
Shaina says
You had me at ginger. Oh my.
Jeanette says
Love the combination of berries and ginger – I’ll have to keep my eyes open for some marionberries next time I’m at Costco’s.
Jean (Lemons and Anchovies) says
I love ginger, too, but you know I’ve never tried them in pancakes. I love the idea, though. In my opinion, most things benefit from the addition of a bit of ginger. This is great!
Noble Pig ~ Cathy says
The ginger is a great idea..a good way to spice up the healthy!!
Donna says
What a way to wake up your taste buds!
Cindy @ Once Upon a Loaf says
I’ve never heard of ginger in pancakes – so unique. Must try!
Sara{OneTribeGourmet} says
I love ginger & fruit too..these pancakes look so good especially with the ginger & berries topping! Enjoy your weekend!
Sylvie @ Gourmande in the Kitchen says
Now that’s a great breakfast! I love ginger in all it’s forms as well as berries.
bellini says
I actually found marionberries in the frozen fruit section of our local Choices, but sadly they did not last long. Of course I have blackberries in the freezer that I picked last year that substitute well.
Jessica @ How Sweet says
I think these are going to be our Sunday breakfast tomorrow!
MikeVFMK says
Love this recipe. So fresh. Exactly the kind of breakfast I need to be eating! Berries and ginger sounds amazing, Dara!!
Lois from Peach Depot says
I absolutely love pancakes with fruit…thanks for sharing!
And…I have the same square white plate.
Check it out! LOL…http://www.peach-depot.com/no-bake-cheesecake.html
The Café Sucré Farine says
Pancakes are definitley one of my weaknesses and yours look amazing!
Chris says
I was just telling a friend that I have been craving a stack of pancakes. These look like they would definitely help that craving. Love the berries. I have never had marionberries before; I need to look for them. Thanks for adding this to the mingle. It will be a shining star, for sure!
Carroll says
So does it make twelve 6-inch pancakes or nine 4-inch pancakes??? Both quantities are given!
Dara (Cookin' Canuck) says
Sorry about that, Carroll! It should read “twelve 6-inch” pancakes.
Russell at Chasing Delicious says
Yum! I love ginger, especially paired with berries. You’ve just reminded me I haven’t made pancakes in way, way too long. I think you’ve just helped me decide what to have for dinner.
becky @ the Mixing Bowl Diary says
great photos. i want to eat my computer! haha
Deborah says
I have been looking for a good whole wheat pancake recipe! And I’ve never had marionberries – looks like I need to make a trip to Costco!
Michele says
I made these this morning for my daughter and she loved them! I love that they are made with all Whole Wheat flour. I did omit the berries (served her fruit on the side) and ginger. I will definitely add the ginger next time. The leftovers will be frozen for quick breakfasts! Thanks for the great recipe!
Roxana GreenGirl { A little bit of everything} says
i love combining ginger with berries in my morning smoothie, i bet these pancakes are amazing!
I wonder now where I could find some marionberries in my area …
Deanna Segrave-Daly says
Oh, do I adore pancakes and ginger but I’ve never put them together! These look wonderful – and now my question, what do marionberries taste like?
Dara (Cookin' Canuck) says
I’m sorry it took me so long to answer your question – your comment was caught in my spam folder. Marionberries are similar to blackberries. Any berry would work well in this recipe.
Georgie says
Delicious! I have been making pancakes for lunch and dinner lately. I like adding granola once in a while, it has ginger in it – so I totally relate to the infatuation with the flavor. I need to try the marionberry too!
Tandy says
I really have to try whole wheat pancakes! and ginger is one of my favourites with fruit 🙂
Anna says
My husband made these pancakes yesterday and he loved them! Unfortunately due to my intolerance to eggs I couldn’t join in. But they smelled gorgeous and he will continue having these for his breakfast. I came up with my own recipe few months ago, recipe that didn’t need eggs and after some trials I came up with these high protein vegan pancakes. http://www.rulesofdieting.com/high-protein-vegan-pancakes/ Now we both can enjoy lovely pancakes for breakfast 🙂