Whole Wheat Raspberry Pancakes

This is one of Michael Eckford's favourite weekend recipes. Try it!
  • Prep time 10 mins
  • Cook time 15 mins
  • Yields 8–10 pancakes

Tested by BT!

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  • Recipe Attribution Michael Eckford, co-host of Urban Rush


  • 1/2 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 2 eggs, beaten
  • 1 1/4 cups milk
  • 2 tablespoons oil
  • 1 teaspoon vanilla
  • Raspberries (frozen work) to taste
  • Maple syrup
  • bacon (optional)


  • measuring cups
  • measuring spoons
  • 2 mixing bowls (1 for dry ingredients, 1 for wet ingredients)
  • mixing spoon
  • ladle
  • spatula
  • nonstick skillet or griddle


  1. Mix together the dry ingredients, make a well in the center and set aside.
  2. Mix together the wet ingredients and pour into the well in the dry ingredients. Mix until combined but still a bit "lumpy". 
  3. Stir in raspberries and cook, flipping once until brown on both sides. If you use frozen raspberries, it slows the cooking time so leave them on a little longer to make sure they cook through.
  4. Pour on some syrup, and if you're feeling decadent fry up some bacon and enjoy!

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  • I served these pancakes with Chef David Robertson's warm berry compote recipe, also found on this website.

    Ally Gallop 16 May 2012, at 12:08 pm

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