Whole Grain Pancakes with Pineapple-Ginger Compote

Whole Grain Pancakes with Pineapple-Ginger Compote - healthy whole-grain pancakes that taste great, with a fruity topping. | foxeslovelemons.com

In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine.

The May issue of Bon Appetit arrived with a huge stack of “Smoky Mountain Griddle Cakes” dripping with syrup on the cover. I just call them “pancakes” in my house, but either way, a big pile of them was in my future.

Bon Appetit May 2013

I don’t really eat a lot of pancakes, to be honest. I know I’ve mentioned it before, but I’m just not a big fan of sweet breakfast – I even make oatmeal and cereal into savory dishes. But every once in a very long while, pancakes for dinner hits the spot. Or, in this case, pancakes in the middle of the afternoon after a long night of bourbon drinking (my friends and I had a cocktail competition that involved drinking a half-dozen bourbon drinks to determine a winner).

While I was planning to top my pancakes with some Michigan-made maple syrup, I also wanted to jazz them up a little bit with some fresh fruit. I made a quick compote with fresh pineapple, fresh ginger, ground cinnamon, and some agave nectar (honey or brown sugar would work just as well).

Whole Grain Pancakes with Pineapple-Ginger Compote - healthy whole-grain pancakes that taste great, with a fruity topping. | foxeslovelemons.com

The resulting plate of deliciousness was a hangover’s best friend. The pancakes had so much earthy whole grain flavor, and I loved how there was maple syrup incorporated into the pancake batter itself (I’m one who can never have too much syrup on her pancakes, so this just added another layer of syrup. Score!). The fruit compote added a contrasting flavor and texture, and made me dream of fruity pancake breakfasts on my Hawaiian honeymoon.


Whole Grain Pancakes with Pineapple-Ginger Compote - healthy whole-grain pancakes that taste great, with a fruity topping. | foxeslovelemons.com

Whole Grain Pancakes with Pineapple-Ginger Compote

Yield: 6 servings


For the Whole Grain Pancakes:

  • 1 egg
  • 2 cups buttermilk
  • 1/4 cup maple syrup, plus extra for serving
  • 1 cup all-purpose flour
  • 2/3 cup yellow cornmeal
  • 1/3 cup brown rice flour
  • 1/4 cup buckwheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup unsalted butter, melted
  • Nonstick cooking spray

For the Pineapple-Ginger Compote:

  • 1 tablespoon unsalted butter
  • 1/2 fresh pineapple, peeled, cored and cut into 1-inch chunks
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon agave nectar
  • 1/4 teaspoon ground cinnamon


  1. Make Whole Grain Pancakes: In a small bowl, whisk egg, buttermilk and maple syrup. In a large bowl, whisk all-purpose flour, cornmeal, brown rice flour, buckwheat flour, baking powder, baking soda and salt. Add buttermilk mixture to flour mixture; whisk until combined. Add butter; whisk until no lumps remain.
  2. Heat a griddle or large nonstick skillet over medium heat. In batches; spray griddle with nonstick spray, then pour batter by 1/3-cupfuls onto griddle. Cook 2 to 3 minutes per side or until golden brown and cooked through.
  3. Meanwhile, make Pineapple-Ginger Compote: Heat butter in medium saucepan over medium-high heat. Add pineapple and ginger and cook 6 to 8 minutes or until slightly softened, stirring frequently. Stir in agave nectar and cinnamon. Serve pancakes topped with compote and/or maple syrup.

Adapted from Bon Appetit.

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  1. These have my mouth watering! I love pancakes. And while I eat sweet things for breakfast all the time, I typically reserve pancakes for dinner. The pictures are stunning with the syrup dripping all over. Okay . . . I need to go make some pancakes!

  2. This is the second pancake recipe I have seen today, I love whole grain pancakes your stack looks so good. I have to try your flour combination, it sounds perfect, it’s been a long time since I’ve used buckwheat and I love it.

  3. Thanks Laura! My husband was the “hand model” dripping the syrup. I’d never done a “food action shot” before, so while he was drizzling and I was snapping away, I was screaming “this is so cool this is cool!!” the whole time. haha.

  4. I actually JUST started using buckwheat this year! I also put it in a batch of cookies last night. It has so much more flavor than other flours. It might be a turnoff to some, but I love the flavor of it!

  5. That pineapple compote sounds amazing!

  6. The pan cake is nice and awesome. Thanks. It helped me alot to prepare the recipe. ClickNorth

  7. Thanks Danelle! And it’s SO easy!!

  8. I rarely eat pancakes for breakfast either…but if I do, I love them topped with fruit. Yours look terrific!

  9. That stack is phenomenal, and I agree that there can never be too much maple syrup! The idea of having fluffy gluten free pancakes is so interesting, not because I eat like that, but I think that it´s good to have a not 100% white flour variation sometimes.

  10. Thanks Paula! I think it’s easy to assume that gluten-free is going to mean “not very good,” but in this case, these pancakes had way more flavor than the traditional version! I’m going to make up a big jar of the dry mix so I have it on hand.

  11. Thanks Lizzy! Fruit is the way to go!

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