Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Whole-Wheat Pancakes with Berry Compote 3.4 (27) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 28, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 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. Ingredients 1 ¼ cups whole-wheat flour ¼ cup wheat germ 2 tablespoons sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon coarse salt 1 ½ cups low-fat buttermilk ¼ cup vegetable oil 2 large eggs, lightly beaten Vegetable-oil cooking spray 1 pint blueberries (about 2 cups) 6 tablespoons fresh lemon juice ⅛ teaspoon coarse salt ½ cup sugar ½ pint blackberries (about 1 cup) Directions 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). 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. 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. Rate it Print