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Fruit-Topped Whole Wheat Pancakes

  • Recipe Serves: 4
  • Prep Time 15 min
  • Cook Time 30 min


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup 2% milk
  • 2 eggs, slightly beaten
  • 6 Tbsp. Country Crock® Spread, divided
  • 2 medium bananas, halved lengthwise and sliced
  • 2 cups fresh blueberries
  • 1 Tbsp. honey


  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 remaining 4 tablespoons Spread in large nonstick skillet over medium-high heat and cook bananas, blueberries and honey, stirring occasionally, 4 minutes or until blueberries begin to burst. Add 1/4 cup water, if desired, to thin mixture to syrup consistency. Remove fruit mixture from skillet; set aside and keep warm. Rinse skillet and wipe dry.
  3. Spray skillet with no-stick cooking spray, then drop batter by 1/4-cupfuls. Cook pancakes, turning once, until done. Repeat with remaining batter. Serve pancakes topped with fruit mixture.
Nutritional Information

Nutritional Information

Nutritional Information
Portion per serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion per serving
Amount Per Serving
Calories 420
Calories from Fat 120
Total Fat 13 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 690 mg
Total Carbs 66 g
Dietary Fiber 6 g
Sugars 22 g
Protein 12 g
Calcium 20 %
Iron 15 %
Vitamin C 20 %
Vitamin A 20 %