Fruit-Topped Whole Wheat Pancakes


You can feel good about making our Fruit-Topped Whole Wheat Pancake recipe for your family. We've included whole grain flour, low-fat milk, Country Crock® Spread, and fresh fruit for a satisfying and delicious breakfast.

Fruit-Topped Whole Wheat Pancakes
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • ¾ cup all-purpose flour

  • ¾ cup whole wheat flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup 2% milk

  • 2 large eggs, slightly beaten

  • 2 tablespoons Country Crock® Spread, plus additional for cooking and serving

  • 2 cups fresh fruit (such as blueberries, bananas, and strawberries)

  • Maple syrup


  1. Combine flours, baking powder, and salt in large bowl. Beat milk, eggs, and 2 tablespoons melted Country Crock® Spread in medium bowl with wire whisk. Slowly whisk milk mixture into flour mixture just until combined; set aside.

  2. Melt 1 tablespoon Country Crock® in skillet, then drop batter by 1/4-cupfuls. Cook pancakes, turning once, until done. Repeat with remaining batter adding additional Spread to the skillet as needed. Serve pancakes topped with additional Spread, fresh fruit, and maple syrup.

Nutrition Facts (per serving)

252 Calories
5g Fat
43g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 252
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 9%
Cholesterol 98mg 33%
Sodium 536mg 23%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 19%
Total Sugars 3g
Protein 11g
Vitamin C 44mg 220%
Calcium 208mg 16%
Iron 3mg 16%
Potassium 370mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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