Wheat Pancakes with Strawberry-Pistachio Topping

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins



  • Strawberries
  • 2 to cups quartered strawberries
  • 3 tablespoons ground roasted pistachios
  • 1 tablespoon maple syrup, plus extra for topping
  • 2 teaspoons lemon juice
  • ⅛ teaspoon cardamom
  • Pancakes
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon walnut oil
  • 1 tablespoon maple syrup
  • 2 large eggs
  • 1 cup milk


  1. In a bowl, toss together quartered strawberries, pistachios, maple syrup, lemon juice, and cardamom. Let sit while making pancakes.
  2. Combine flour, baking powder, and salt in a bowl. Give a good stir to combine.
  3. In a separate bowl, whisk together egg, maple syrup, oil, and milk. Stir in to pancake batter, just until combined. Add more milk if needed to thin batter.
  4. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
  5. Serve with a bit of butter, a few spoonfuls of strawberries, and extra maple syrup if desired.


*If you can’t find whole wheat pastry flour, using unbleached all-purpose instead. For an extra crunch to your pancakes, grind pistachios into a meal and sub in ¼ cup pistachio meal for ¼ cup of the flour.