Pecan Pancakes with Mixed Berry Compote Recipe

Name: Pecan Pancakes with Mixed Berry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (12 ounces) mixed fresh or frozen berries (thawed); 1 tablespoon honey; 1 teaspoon finely grated lemon zest; 1/2 cup all-purpose flour; 1/4 cup whole-wheat flour; 1/4 cup toasted wheat germ; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup plain low-fat yogurt; 2 tablespoons unsalted butter, melted, plus more for pan; 1 large egg; 1/2 cup pecans, coarsely chopped

Servings: persons

2 cups (12 ounces) mixed fresh or frozen berries (thawed)
1 tablespoon honey
1 teaspoon finely grated lemon zest
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 cup toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted, plus more for pan
1 large egg
1/2 cup pecans, coarsely chopped

1
In a small saucepan, bring berries, honey, and lemon zest to a boil.
2
Reduce heat to a simmer and cook, stirring occasionally, until thickened, 7 to 8 minutes.
3
Transfer to a bowl.
4
Preheat oven to 200F.
5
Whisk together flours, wheat germ, baking powder, baking soda, and salt.
6
In another bowl, whisk together yogurt, melted butter, and egg; add flour mixture and pecans and whisk until just moistened (batter should be slightly lumpy; do not overmix).
7
Heat a griddle or large skillet over medium.
8
Lightly coat griddle with butter.
9
Working in batches, add 1/4 cup batter per pancake, using the back of a spoon to spread to about 4 inches in diameter.
10
Cook until bubbles appear on surface and start to burst, 1 to 3 minutes.
11
Flip with a thin spatula, and cook until lightly browned on the other side, 1 to 2 minutes more.
12
Transfer to a baking sheet and keep warm in the oven while you make more pancakes with remaining batter.
13
Serve warm, topped with berry mixture.
14
(Per Serving)
15
Calories: 368
16
Saturated Fat: 6g
17
Unsaturated Fat: 13g
18
Cholesterol: 72mg
19
Carbohydrates: 40g
20
Protein: 12g
21
Sodium: 566mg
22
Fiber: 6g

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups (12 ounces) mixed fresh or frozen berries (thawed), 1 tablespoon honey, 1 teaspoon finely grated lemon zest, 1/2 cup all-purpose flour, and more.

Yes, Pecan Pancakes with Mixed Berry Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Pancakes with Mixed Berry Compote

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