Whole Wheat Pancakes with Strawberry Piloncillo Syrup

Whole Wheat Pancakes

These Whole Wheat Pancakes with Strawberry Piloncillo Syrup, created by Lola Dweck at Lola’s Cocina, make a great weekend treat the whole family can enjoy!

What is piloncillo? Piloncillo is boiled down unrefined Mexican cane sugar. The resulting syrup is poured into cone-shaped molds where it dries and hardens. It can be found in most Mexican grocery stores.

Whole Wheat Pancakes with Strawberry Piloncillo Syrup
Serves: 10-12 pancakes
  • 1, 8 oz piloncillo cone
  • 1 pound California strawberries, rinsed and hulled
  • Your favorite whole wheat pancake mix*
  • ¼ cup (½ stick) unsalted butter
  • 2 Tbsp pepitas
  1. Bring piloncillo and 8 ounces of water to a boil in a small pot over medium heat. Using a wooden spoon, move piloncillo so that it begins to break down on each side. Boil until piloncillo cone is completely dissolved, about 10 minutes.
  2. In the meantime, chop ½ pound strawberries into cubes. Once piloncillo is completely dissolved, add strawberries and boil for an additional three minutes. Remove from heat. Once slightly cool, strain mixture through a fine sieve and set aside the syrup.
  3. Next, prepare pancakes according to package instructions.
  4. To serve, stack pancakes adding a pat of butter in between each layer. Top with a pat of butter, chopped strawberries, pepitas, and strawberry piloncillo syrup.
*We used Aunt Jemima Whole Wheat Pancake mix, prepared with 1 cup mix, 1 cup skim milk, 1 tablespoon canola oil, and one large egg.
Nutritional information calculated based on a 12 pancake yield.
Nutrition Information
Serving size: 4 pancakes Calories: 748 kcal Fat: 25 g Saturated fat: 11 g Trans fat: 1 g Carbohydrates: 126 g Sugar: 92 g Sodium: 904 mg Fiber: 7 g Protein: 13 g Cholesterol: 104 mg


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