Whole-Grain Buttermilk Triple Berry Pancakes

  • Yield: 6 servings

You can substitute any chopped dried fruit for the blueberries. You can add chopped nuts or even chocolate if you like.


1 1/2cups whole-wheat flour
1/2cup all-purpose unbleached flour
1/2cup rolled oats
1/4cup cornmeal
2teaspoons baking soda
1teaspoon baking powder
1tablespoon light brown sugar
2-- eggs, lightly beaten
2cups buttermilk
2tablespoons canola oil
1pint raspberries, well washed
1/2pint blueberries, well washed
1/2cup dried blueberries
1pinch salt


  1. In a medium bowl, combine flours, oats, cornmeal, baking soda and powder and brown sugar.
  2. In a large mixing bowl, beat eggs lightly. Alternatively add dry ingredients and buttermilk to eggs, stirring until just combined. Do not overmix batter.
  3. Add melted butter product or oil, all the berries and salt. Toss just to combine. Adjust thickness with additional buttermilk.
  4. Spray a large nonstick skillet with nonstick cooking spray and heat over medium heat. Make pancakes any size you want (we like to use 1/4 cup batter per pancake). Additional batter can be stored in a plastic container up to 3 days.  

Nutritional Info *per serving

  • Calories 369
  • Fat 9g
  • Saturated Fat 2g
  • Cholesterol 69mg
  • Sodium 639mg
  • Carbohydrate 62g
  • Fiber 10g
  • Sugars 13g