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!
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Recipe Information
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
Instructions
To make the pancake batter, whisk together the whole wheat flour, baking powder, salt, and cinnamon (if using) in a large mixing bowl.
In a separate bowl, combine the milk, egg, maple syrup (or honey), vanilla extract, and melted butter. Whisk until smooth.
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.
While the batter rests, prepare the blueberry compote. In a small saucepan over medium heat, combine the blueberries, sugar, lemon juice, and water.
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.
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
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.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
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
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 59.1 g | 22% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 22.2 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 131 mg | 10% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 359 mg | 8% | |
*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.
