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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.
  • Cooking time30 min
  • Prep time15 min
  • Portions 4
recipe image Fruit-Topped Whole Wheat Pancakes


  • 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
Energy (kcal)14 kcal
Energy (kJ)57 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)3.7 g
Carbohydrate excl. fibre (g)3.7 g
Sugar (g)3.3 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)427 mg
Salt (g)1.07 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)132 mg
Iron (mg)0.20 mg
Potassium (mg)11 mg


  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 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.