Skip to main content
Whole Wheat Buttermilk Chocolate Chip Pancakes with Strawberry Sauce

Whole Wheat Buttermilk Chocolate Chip Pancakes with Strawberry Sauce

Prep time 15 minutes
Cook time 25 minutes
Ready in 40 minutes
Makes 4 servings




  • 2 cups white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 3/4 cups low fat buttermilk
  • 1/4 cup low fat plain Greek yogurt
  • 2 eggs
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 3 tablespoons melted coconut oil or olive oil
  • 1 ripe banana, mashed
  • 1/2 cup mini chocolate chips

Strawberry Sauce

  • 2 cups chopped strawberries
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • zest from one clementine (1 teaspoon)



1. Place flour, baking powder, baking soda and salt in a large mixing bowl; whisk together.
2. In a medium bowl, whisk together buttermilk, Greek yogurt, eggs, maple syrup, vanilla and oil.
3. Add wet ingredients to dry ingredients and mix just until combined. Stir in mashed bananas and chocolate chips. Let sit 10 minutes.
4. Heat a non-stick skillet over medium low heat. Drizzle a teaspoon of oil in pan and use a spatula to spread it around. Form pancakes by pouring 1/4 cup batter into skillet, spreading batter out to make a circle. Cook until bubbles form on surface, and bottoms of pancakes are brown, about 2-3 minutes; flip pancakes and cook other side, about another minute or two. Repeat with rest of batter, oiling pan as necessary in between batches.

Strawberry Sauce
1. Place strawberries, maple syrup, vanilla and orange zest in a small saucepan and bring to a simmer. Simmer 5-7 minutes, until strawberries break down.


This recipe makes 14 pancakes when using 1/4 cup batter for each pancake, or 7 large pancakes when using 1/2 cup for each pancake. To make heart shape pancakes, you will need a heart shape cookie cutter. Make round pancakes slightly larger than the heart shape cookie cutter (I used a 4 1/2" heart shape cookie cutter which required 1/2 cup batter for each pancake). Once pancakes are cooked, transfer them to a cutting board and use cookie cutter to cut out heart shaped pancakes.
Recipe by Jeanette Chen of