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 your favorite fresh fruits for a satisfying and delicious breakfast.

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Prep time15 min
Cooking time30 min
PortionsPortions 4
DifficultyEasy

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
2 eggs, slightly beaten
2 tablespoons Country Crock® Spread, plus additional for cooking and serving
2 cups cut-up fresh fruit
maple syrup

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

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.
Melt 1 tablespoon Country Crock Spread 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, maple syrup and fresh fruit.

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