Go Back
+ servings

Baked Whole Wheat Pancakes with Berry Compote

Serve all the pancakes at once, and eat together with your kids! Baked Whole Wheat Pancakes make the perfect hands off breakfast.
Course Breakfast
Cuisine American
Keyword Baked Whole Wheat Pancakes with Berry Compote
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 274kcal




  • 1 medium banana
  • 2 cup blueberries, frozen


  • Preheat oven to 350.
  • Butter a square 8 x 8 glass baking dish, and set aside.
  • In a large mixing bowl, whisk together milk, vinegar, eggs, vanilla, melted coconut oil OR butter, and maple syrup.
  • In a smaller bowl, stir together flour, baking soda, and cinnamon.
  • Dump the dry ingredients into the wet ingredients, and stir briskly until just combined. Do not over-mix.
  • Pour the batter into the buttered baking dish, and bake at 350 for about 25 minutes, until the center springs back to the touch.
  • While the pancakes are baking, warm the banana and frozen berries in a small saucepan, to make the compote.
  • Cut and serve the pancakes with the compote on top, and whipped cream, if you like.


Calories: 274kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 204mg | Fiber: 5g | Sugar: 13g