Pecan Pancakes with Mixed Berry Compote

Combining cooked and fresh berries (good sources of vitamin C and anthocyanins) with vitamin E-filled wheat germ and pecans maximizes this dish's antioxidant potential.
Body+Soul, July/August 2009
  • Prep Time 25 minutes
  • Total Time 35 minutes
  • Yield Makes 4 servings
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  • 2 cups berries
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 1/2 cup all-purpose flour, spooned and leveled
  • 1/4 cup whole-wheat flour, spooned and leveled
  • 1/4 cup wheat germ
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain low-fat yogurt
  • 2 tablespoons unsalted butter, melted, plus more for pan
  • 1 large egg
  • 1/2 cup pecans, chopped


  1. In a small saucepan, combine berries, honey, and lemon zest. Bring to a boil. Reduce to a simmer and cook until thickened, 7 to 8 minutes. Transfer to a bowl; set aside.

  2. Preheat oven to 200 degrees. Have a baking sheet ready to keep cooked pancakes warm. Whisk together flours, wheat germ, baking powder, baking soda, and salt. In a second bowl, whisk together yogurt, butter, and egg. Add dry ingredients and pecans to wet ingredients; whisk until just moistened (be sure not to overmix; a few small lumps are fine).

  3. Heat a large nonstick skillet or cast iron griddle over medium. Lightly butter the skillet. For each pancake, spoon 1/4 cup batter into skillet, using the back of a spoon to spread batter to about 4 inches in diameter.

  4. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 3 minutes. Flip with a thin spatula, and cook until browned on the underside, 1 to 3 minutes more. Transfer to the baking sheet and keep warm in the oven. Continue with more butter and remaining batter. Serve warm, topped with berry compote.

Recipe Reviews

Reviews (6)

  • 22 Jul, 2011

    FYI: The batter does not have sweetness at all. You MUST use the berry compote or pure maple syrup, IMO. :)

  • 22 Jul, 2011

    Yay! The batter is not watery (like a lot of other MS recipes). It's actually light and fluffy, sort of like the texture of Whips yogurt. The cakes were light and fluffy too.

  • 30 Dec, 2010

    For those who need nutritional info..There are many websites on the internet that will calculate it. It is quite simple,you just plug in the ingredients. Here are a couple: http://www.fitwatch.com/database/analyzer.php

  • 25 Apr, 2010

    please include the nutritional and calories in all recipies

  • 17 Feb, 2010

    Yes I feel the same way. Really unacceptable to be putting recipes out here with no nutritional info.

  • 28 Oct, 2009

    Is anyone else frustrated that there is no nutritional information on any of these "healthy" recipes? C'mon Martha, I thought you were ahead of the curve, not way way way way way behind it.