Healthy Pancakes with Strawberry Syrup

strawberry-pancakes-healthymaking a big batch of pancakes for a weekend breakfast is indeed a great way to start your weekend, and also a favorite family tradition. but if you are shy of following this tradition because you hate to load up on calories early in the morning, then try this healthy substitute recipe coming over by none other than food Network’s famous chef Elli Krieger. She uses half whole-wheat flour, for all the antioxidants and fiber it contains, and half all-purpose flour, to ensure they are extra light and fluffy. The brilliant red strawberry sauce cradles them in a perfect juicy balance of tangy and sweet. A great start to your day, without any guilt!

[Original Recipe by Ellie Krieger; reprinted courtesy of Fine Cooking. Photo by Christopher Hirsheimer]

Healthy Pancakes with Strawberry Syrup

Serves about 4 people

For the strawberry sauce:
2 pints (16 oz.) fresh strawberries, hulled, or 4 cups frozen unsweetened strawberries, thawed
1 tsp. fresh lemon juice
2 Tbs. pure maple syrup

For the pancakes:
3/4 cup all-purpose flour
3/4 cup whole-grain pastry flour or whole-wheat flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
2 large eggs
1 cup lowfat buttermilk
3/4 cup nonfat milk
1 Tbs. honey
1/4 tsp. pure vanilla extract
Cooking spray
Confectioners’ sugar (optional)


To make the strawberry sauce:
Place the strawberries in a food processor and process them into a chunky purée. Transfer the purée to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup.

Making the Pancakes
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.

Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1-1/2 minutes. Cook the other side until golden brown, about another 1-1/2 minutes. Keep the pancakes warm in a 200°F oven as you finish cooking the remaining ones.

Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve.

Note: If you are looking for a great Valentine day breakfast recipe, make these healthy pancakes, and use a heart-shaped cookie cutter to make pancake hearts. Then drench them with red strawberry syrup and confectioner’s sugar for a lovely start to your romantic day!


  1. Barbara Wirtz says:

    it is amazing it is good combine to strawberry with the honey, butter milk.i love pancakes. i really very happy then i make it it is so pretty. ok then i try this weekend .

  2. I'm gonna give this one a try this weekend. I love pancakes and it's great to see a "low fat" pancake is possible to make that's why I'm so happy. Thanks for sharing this.

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