Plate stacked high with Whole Wheat Griddle Cakes topped with Blueberry Orange Compote and maple syrup
5 from 2 votes

Whole Wheat Griddle Cakes with Blueberry Orange Compote

Whole wheat and oat griddle cakes with a warm blueberry orange compote. A perfectly healthy and delicious way to start the day.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 (generous servings)
Category: Breakfast
Cuisine: Pancakes
Freezer Friendly 1 month
Does it keep? 1-2 Days



  • 3/4 heaping cup whole-wheat pastry flour (or sub half whole wheat and half all purpose flour)
  • 1/2 cup oats (quick cooking or old fashioned)
  • 1 cup well-shaken buttermilk (or 1 cup milk + 1 Tbsp lemon juice or vinegar)
  • 2 Tbsp butter (melted)
  • 1 large egg (slightly beaten)
  • 1 Tbsp sugar
  • 1 pinch salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda


  • 1/2 cup blueberries (I used frozen)
  • 1 medium orange (zested)
  • 2 Tbsp orange juice
  • 1 tsp sugar


  1. Preheat griddle to medium heat and place a small saucepan over medium heat. Add blueberries, sugar, orange juice and orange zest and bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside.
  2. Whisk together dry ingredients in a large bowl. Mix wet ingredients separately and combine the two, stirring until just combined.
  3. Spoon scant 1/4 cup measurements onto the lightly greased griddle and cook until bubbles form on top and the edges appear slightly dry - the underneath should be golden brown (about 2 minutes).
  4. Flip and cook on the other side for 1-2 minutes more or until golden brown underneath.
  5. Serve warm with orange blueberry compote and maple syrup.


*These store well in a plastic bag or Tupperware container in the fridge for a couple of days. Otherwise, freeze for up to one month.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 2 generous servings)