Whole Wheat Pancakes with Strawberry Rhubarb Compote
Fluffy, hearty, and bursting with flavor, these Whole Wheat Pancakes with Strawberry Rhubarb Compote are the perfect way to elevate your breakfast or brunch table. Made with a wholesome mix of whole wheat and all-purpose flours, these pancakes strike a delightful balance between health and indulgence. A drizzle of honey and a hint of vanilla give the pancakes subtle sweetness, while the star of the dish—a vibrant homemade strawberry rhubarb compote—adds a tangy-sweet punch that pairs beautifully with the nutty undertones of the batter. Ready in just 40 minutes, this easy recipe is ideal for weekend mornings when comfort and flavor are a must. Serve warm with extra compote for a breakfast packed with fresh, seasonal charm.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 large Egg
- 1.25 cups Milk (dairy or non-dairy)
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 2 cups Fresh strawberries (hulled and chopped)
- 1 cup Fresh rhubarb (chopped)
- 0.5 cup Granulated sugar
- 0.25 cup Water
- 1 tablespoon Lemon juice
Instructions
In a mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the egg and then add the milk, honey, vanilla extract, and melted butter. Mix until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix; some lumps are fine.
Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more. Repeat with the remaining batter.
For the strawberry rhubarb compote, combine the strawberries, rhubarb, sugar, water, and lemon juice in a medium saucepan. Stir to combine.
Cook the mixture over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool slightly.
Serve the pancakes warm with a generous spoonful of strawberry rhubarb compote on top. Enjoy!
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 167.3 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 632 mg | 49% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1972 mg | 42% | |
*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.
