Whole Wheat Pancakes with Blueberry Compote

Start your morning with a wholesome twist by indulging in these fluffy Whole Wheat Pancakes with Blueberry Compote. Made with nutritious whole wheat flour and a touch of cinnamon, these pancakes are both hearty and flavorful, perfect for a health-conscious breakfast or brunch. The star of this recipe is the luscious blueberry compote, a simple yet irresistible mixture of fresh or frozen blueberries, lemon juice, and just a hint of sweetness, lending a bright, tangy contrast to the warm, golden pancakes. Quick and easy to make in just 30 minutes, this recipe is endlessly versatile—pair it with a drizzle of maple syrup, a dollop of yogurt, or extra fresh berries for a crowd-pleasing meal. Packed with fiber and natural sweetness, these pancakes are a guilt-free treat that everyone will love!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1.5 cups Whole wheat flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 teaspoons Cinnamon (optional)
• 1.25 cups Milk (dairy or plant-based)
• 1 large Egg
• 2 tablespoons Maple syrup (or honey)
• 1 teaspoon Vanilla extract
• 2 tablespoons Unsalted butter (melted)
• 1.5 cups Fresh or frozen blueberries
• 2 tablespoons Sugar (or sweetener of choice)
• 1 teaspoon Lemon juice
• 2 tablespoons Water

Directions

Step 1

To make the pancake batter, whisk together the whole wheat flour, baking powder, salt, and cinnamon (if using) in a large mixing bowl.

Step 2

In a separate bowl, combine the milk, egg, maple syrup (or honey), vanilla extract, and melted butter. Whisk until smooth.

Step 3

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are fine. Let the batter rest for 5-10 minutes.

Step 4

While the batter rests, prepare the blueberry compote. In a small saucepan over medium heat, combine the blueberries, sugar, lemon juice, and water.

Step 5

Cook the blueberry mixture, stirring occasionally, until the berries break down and the compote thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool slightly.

Step 6

Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

Step 7

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Step 8

Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.

Step 9

Serve the pancakes warm, topped with the blueberry compote. Optionally, drizzle with additional maple syrup or garnish with fresh blueberries and a dollop of yogurt.

Nutrition Facts

Serving size	(900.1g)

Amount per serving	% Daily Value*
Calories	1416.6

Total Fat 41.1g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 306.5mg	0%
Sodium 1525.4mg	0%
Total Carbohydrate 235.3g	0%
Dietary Fiber 27.9g	0%
Total Sugars 88.2g
Protein 42.6g	0%

Vitamin D 178.8IU	0%
Calcium 529.8mg	0%
Iron 8.7mg	0%
Potassium 1538.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.0%

Protein: 11.5%

Carbs: 63.5%