Whole Wheat Blueberry Pancakes with Blueberry Grape Compote

  • 6 Total Servings
  • 30 min Cook Time
  • 15 min Prep Time
  • 45 min Total Time

Rise and shine, pancakes are on the menu! Try this twist on the classic for a delicious weekend breakfast.


  • 2 tbsp (30 mL) unsalted butter
  • 2 large eggs
  • ¼ cup light brown sugar
  • ¼ cup canola oil
  • 2 cups low-fat buttermilk 
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3 tbsp ground flaxseed (optional)
  • 2 tbsp baking powder
  • ½ tsp salt
  • ½ cup maple syrup
  • ¼ cup Welch’s Concord Grape Jelly
  • ⅔ cup Welch’s Frozen Blueberries


Serving Size: 1 pancake

  • 346 calories
  • 7.5g fat
  • 2g saturated fat
  • 69mg cholesterol
  • 521mg sodium
  • 61g carbohydrates
  • 3.6g fiber
  • 26g sugar
  • 9.7g protein



  1. In a medium saucepan over medium heat combine the maple syrup, Welch’s Concord Grape Jelly and blueberries. Simmer for 20 minutes or until blueberries are thawed and sauce has thickened slightly.
  2. In a mixing bowl, stir together the eggs, brown sugar, oil, buttermilk, all-purpose flour, whole wheat flour, flaxseed (if using), baking powder and salt. Let the batter rest at room temperature for 15 minutes. 
  3. Preheat oven to 250° F. To cook pancakes, melt 1 tablespoon butter in a large non-stick skillet over medium heat. Ladle ¼ cup of batter per pancake into the skillet, cooking in batches. Cook pancakes until bubbles form on the surface and the bottom is golden, about 2 minutes. Flip and continue to cook until cooked through. Transfer cooked pancakes to a plate in the preheated oven to keep warm. 
  4. Continue cooking pancakes in batches until batter is used up. If necessary, use remaining butter to grease the skillet after a couple of batches. 
  5. To serve, divide the pancakes between plates and spoon Blueberry Grape Compote over the pancakes.