wholeliving

Whole-Wheat Pancakes with Berry Compote

Heated with lemon and a little sugar, blueberries cook down to an almost jammy topping to mix with blackberries and spoon over whole-wheat pancakes. The breakfast delivers a great dose of fiber.
Martha Stewart Living, May 2007
  • Yield Serves 6
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Ingredients

  • 1 1/4 cups whole-wheat flour
  • 1/4 cup wheat germ
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs, lightly beaten
  • Vegetable-oil cooking spray
  • 1 pint blueberries (about 2 cups)
  • 6 tablespoons fresh lemon juice
  • 1/8 teaspoon coarse salt
  • 1/2 cup sugar
  • 1/2 pint blackberries (about 1 cup)

Directions

  1. Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).

  2. Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.

  3. Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.

Recipe Reviews

Reviews (6)

  • rebecca_m 28 Jan, 2014

    This recipe is over the top good! I use kefir (fermented milk) because I can't find buttermilk where I live, but I've also used plain yogurt with skim milk. The pancakes are always absolutely delicious. I've used the blueberry topping recipe for cheesecake on this site when I can't get blackberries, and it is just as good.

  • Christy Snyder 20 May, 2012

    Amazing!! Personally not a big pancake fan but decided to wake up and make some this morning for the family. I LOVE LOVE LOVE this recipe and will be making it again and again! I did use 3/4 cup fat free half and half and 2/4 cup skim milk in place of the buttermilk (because I never have buttermilk) and they were devine! Perfect pancake in my opinion :)

  • acuteangle 18 Aug, 2011

    Great pancake recipe! Works with buttermilk or regular skim milk.

  • Twizz1ler 4 May, 2009

    I haven't been able to see the comments on any of the recipes - ugh. I have never seen Low fat buttermilk - has anyone else?

  • lcrick 1 Sep, 2008

    I am always trying new recipes (I'm getting tired of all of my old ones) and we came across this recipe this summer. We actually made it with regular skim milk (not buttermilk) and today I made it with buttermilk, and I have to say that I think we prefer it with regular skim milk. But either way, this recipe tastes great! It is so healthy and filling, and we have made it both ways: either blueberry compote or with cut-up bananas and strawberries on the side. Both are yummy!

  • mmsrjs 20 Jan, 2008

    We used this compote with the BEST BUTTERMILK PANCAKES, so good, will more than likely never use syrup again.