Whole grain pancakes with blackberries for a nutritious breakfast
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 6 Oct 2025
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These whole grain pancakes with blackberries offer a delightful twist on the classic breakfast favourite, making them a perfect vegetarian option for any morning. Combining the nutty flavours of whole wheat flour and a medley of cooked grains like barley and quinoa, these pancakes are both hearty and wholesome. The addition of fresh blackberries adds a burst of sweetness and a vibrant pop of colour, transforming each bite into a delicious treat.
Ideal for lazy weekend brunches or quick weekday breakfasts, these pancakes are easy to whip up and provide a satisfying start to the day. Serve them drizzled with pure maple syrup for a comforting, balanced meal that is rich in fibre and nutrients, ensuring you feel energised and ready to take on whatever the day may bring.
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Ingredients for Whole grain pancakes with blackberries
90 g whole wheat flour
60 g plain flour
30 g caster sugar
5 ml baking powder
5 ml baking soda
5 ml kosher salt
1 large egg
360 ml buttermilk
360 g mixed cooked whole grains (such as barley, farro, rye, spelt, kamut, and/or quinoa)
melted unsalted butter (for pan)
room-temperature butter
fresh blackberries
pure maple syrup (for serving)
How to make Whole grain pancakes with blackberries
In a large bowl, whisk together the whole wheat flour, plain flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk the egg and buttermilk together just until combined.
Using a few swift strokes, gently whisk the egg mixture into the dry ingredients until just combined.
Stir in the grains, pulsing them in a food processor first if you prefer smaller pieces.
Heat a large non-stick frying pan over medium-high heat and lightly brush with butter.
Add half of the batter to the frying pan, spreading it into an even layer to fit the pan.
Cook the pancake until bubbles form and break across the surface and the underside is golden brown, about 5 minutes.
Using two spatulas (or sliding the pancake onto a flat plate before inverting it back into the pan), flip the pancake.
Continue to cook until lightly browned underneath, about 1 minute.
Transfer the pancake to a plate and repeat with the remaining batter.
Serve the pancakes topped with butter, fruit, and syrup.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Article history
The information on this page is peer reviewed by qualified clinicians.
6 Oct 2025 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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