Whole-Wheat Buttermilk Pancakes Recipe

Make the mixed berry maple syrup: Combine strawberries, blueberry pie filling, and maple syrup in a small saucepan. Cook until mixture thickens. Set aside to cool.

Make the whipped butter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until light and fluffy, about 2 to 3 minutes. Add cream and mix until well combined. Store in the refrigerator until ready to use.

Make the pancakes: Combine dry ingredients in a large bowl.

Mix together buttermilk, egg whites, egg, and olive oil in a separate bowl. Add buttermilk mixture to the dry ingredients. Stir until just combined.

Coat a nonstick pan with cooking spray or 1 teaspoon butter. Pour 1/4 to 1/3 cup batter into the pan; cook for 3 minutes or until bubbles appear on the surface. Flip pancakes and cook the other side for another 3 to 4 minutes. Repeat with remaining batter.

To assemble, stack 2 to 3 pancakes on a plate. Place a dollop of whipped butter on top or on the side. Top with mixed berry maple syrup; garnish with fresh strawberries and mint leaves, if desired.