Whole Wheat Pancakes with Peanut Butter Sauce

Whole Wheat Pancakes with Peanut Butter Sauce Recipe
Photo: Greg Dupree; Styling: Caroline M. Cunningham


Carolyn says: "Cook this batter immediately after mixing to keep the pancakes springy and light. The whole wheat adds flavor."


Makes 6 servings
Total time: 40 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 40 Minutes
Total: 40 Minutes

Nutritional Information

Calories 278
Fat 16.6 g
Protein 10.6 g
Carbohydrate 25.4 g
Fiber 3.3 g


1 cup fat-free milk
2 large egg whites
2 tablespoons dark brown sugar
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon table salt
1/2 cup creamy peanut butter
Sliced grapes, syrup


Stir together milk, egg whites, brown sugar, olive oil, and vinegar in a medium bowl. Stir in whole wheat flour, baking powder, and salt until just combined. Pour about 2 Tbsp. batter for each pancake onto a hot, lightly greased griddle or large skillet. Cook pancakes over medium-high heat 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Microwave peanut butter in a microwave-safe bowl 45 seconds; drizzle over pancakes, and serve immediately with sliced grapes and syrup.

Carolyn O'Neil,

The Slim Down South Cookbook, Oxmoor House, 2013,

Southern Living

January 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note