📋Healthy Saskatoon Berry Pancakes Recipe
These Healthy Saskatoon Berry Pancakes (Juneberry Pancakes) are unique and delicious with cinnamon, almond and coconut flavors added to the batter. They are made with whole wheat flour and other healthy, whole ingredients and are quick and easy to make!
Servings 6 pancakes
Calories 248kcal
Ingredients
- 1 ½ cups +2 tablespoons whole wheat flour
- 3 teaspoons baking powder
- 3 tablespoons white granulated sugar
- ¼ cup unsweetened coconut finely shredded
- 1 teaspoon cinnamon
- 1 ¼ cups milk *I use 1% milk
- 3 tablespoons melted butter
- 4 whole eggs
- ½ teaspoon almond extract
- 2 cups Saskatoon berries * if you can't get any Saskatoon berries, you can use blueberries as a substitute
Garnish (optional)
- syrup
- whipped cream
- additional Saskatoon berries
Instructions
- Sift flour, baking powder, cinnamon, coconut and sugar together in a bowl.1 ½ cups +2 tablespoons whole wheat flour, 3 teaspoons baking powder, 3 tablespoons white granulated sugar, ¼ cup unsweetened coconut, 1 teaspoon cinnamon
- Pour in milk and butter and mix well. Stir eggs and almond extract into flour mixture until batter is smooth.1 ¼ cups milk, 3 tablespoons melted butter, 4 whole eggs, ½ teaspoon almond extract
- Fold in Saskatoon berries.2 cups Saskatoon berries
- Spray a griddle or frying pan ( I use an 8 inch non-stick frying pan) with non-stick cooking spray and preheat over medium heat.
- Drop batter in about ⅔ cupfuls onto the griddle and cook until several little bubbles form on the surface and the edges are dry (3 to 4 minutes).
- Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.
Garnish
- Serve with whipped cream, syrup and additional saskatoon berries, if desired.syrup, additional Saskatoon berries, whipped cream
Notes
Expert Recipe Tips:
Don’t overmix the batter – Stir just until the dry ingredients are incorporated. Overmixing will make the pancakes dense instead of light and fluffy.
Use fresh Saskatoon berries when possible – Fresh berries hold their shape better and won’t bleed as much color into the batter. But frozen berries work well too—just fold them in gently without thawing.
Let the batter rest – Allow the batter to sit for 5–10 minutes before cooking. This gives the flour time to hydrate and helps the pancakes rise better.
Cook on medium heat – Too high a temperature will brown the outside before the inside is fully cooked. Medium heat ensures even cooking and a nice golden color.
Preheat the pan properly – A properly heated pan helps prevent sticking and gives you a better texture. Test it by sprinkling a few drops of water on the pan—they should sizzle lightly.
Make a test pancake first – The first pancake often helps you gauge the right heat level. Adjust if needed before cooking the rest of the batch.
Keep pancakes warm while cooking the rest – Place cooked pancakes on a baking sheet in a 200°F (90°C) oven so they stay warm and soft until serving.
Add extra flavor with toppings – A drizzle of maple syrup, a dollop of Greek yogurt, or a sprinkle of toasted coconut pairs beautifully with the almond and cinnamon notes in these pancakes.
🌡️Storing
These pancakes can be kept in the fridge, in an airtight container, for up to 3 days. They can be frozen in an airtight container or a Ziploc freezer bag for up to 3 months.
Nutrition
Serving: 1pancake | Calories: 248kcal | Carbohydrates: 39g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 80mg | Potassium: 846mg | Fiber: 5g | Sugar: 12g | Vitamin A: 298IU | Vitamin C: 5mg | Calcium: 341mg | Iron: 2mg
