Recipe By Country Crock®
Published Nov 10th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 4 servings Calories 251.9

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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 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. 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

  • Calories 251.9
  • Carbohydrate 43.2 g
  • Cholesterol 97.9 mg
  • Fat 4.6 g
  • Fiber 5.2 g
  • Protein 11.1 g
  • Saturated Fat 1.7 g
  • Sodium 535.9 mg
  • Sugar 3.2 g


  1. These came out really well considering the whole wheat, which usually kind of ruins most recipes for me. We loved adding fresh fruit instead of our usual "berries cooked in sugar water" as it was a nice fresh touch that left a clean feeling behind! Thanks for sharing!

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