Whole-Wheat Pineapple Pancakes with Blueberry Compote

Whole-wheat Pineapple Pancakes with Blueberry Compote
Photography by Kate Cauffiel | Food styling by Christina Zerkis | Prop styling by Alicia Blais

Delicious and satisfying whole-wheat pancakes are full of pineapple and warm spices. Serve with blueberry compote.

SERVING SIZE: 1 pancake (110 grams) and 3 tablespoons compote (45 grams)
PREP TIME: 20 minutes
COOKING TIME: 30 minutes


  • 2 8-ounce cans crushed pineapple
  • 2 cups frozen blueberries
  • 2 tablespoons sugar, divided
  • 1½ teaspoons ground ginger, divided
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (180 milliliters) 2% milk
  • 2 tablespoons (30 milliliters) canola oil
  • 1 large egg
  • Cooking spray


  1. Place a mesh strainer over a bowl and drain crushed pineapple, reserving both the liquid and pineapple.
  2. In a 1-quart saucepan set over medium heat, combine blueberries, pineapple juice, 1 tablespoon sugar and ½ teaspoon ground ginger.
  3. Bring to a boil and reduce heat to low.
  4. Using a potato masher, crush blueberries slightly to release their juices.
  5. Simmer until reduced by half, about 20 minutes. Set aside.
  6. In a medium mixing bowl, whisk together remaining 1 tablespoon sugar, 1 teaspoon ground ginger, flour, baking powder, cinnamon, cardamom, baking soda and salt. Set aside.
  7. In a small mixing bowl, stir together crushed pineapple, milk, oil and egg.
  8. Pour pineapple mixture into dry ingredients and stir until just combined but not over-mixed.
  9. Spray a nonstick skillet with cooking spray and place over medium heat.
  10. When skillet is hot, ladle ½ cup batter into the pan, as many times as will fit in the pan without touching.
  11. Cook on one side until golden brown, about 2 to 3 minutes.
  12. Flip and cook until golden brown and the center of the pancake is cooked through, about 2 to 3 minutes.
  13. Serve pancakes with warm blueberry compote.

NUTRITION PER SERVING: 245 calories, 7g total fat, 1g saturated fat, 35mg cholesterol, 536mg sodium, 43g carbohydrate, 5g fiber, 21g sugar, 6g protein, 277mg potassium, 180mg phosphorus

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Marcy Gaston
Marcy Gaston, MS, RD, LN, is Assistant Teaching Professor of Hospitality Management at Montana State University in Bozeman. She blogs at cookingsustainably.com. Follow her on Twitter and Instagram.