Pancakes are probably my favorite thing to eat for breakfast. Anytime my husband and I go out for breakfast you can pretty much bet I am ordering pancakes. Which is exactly what I order at First Watch.
Unfortunately I don’t live next to a First Watch location anymore so before me and my husband moved, we ate there one last time. Luckily, they had just come out with their own cookbook!!! Talk about perfect timing. Now I could have my favorite Multigrain Blueberry Pancakes whenever I wanted!!!
One thing they didn’t put in their cookbook was their berry compote so I made my own to go with this recipe.
You can make the compote with fresh or frozen berries and you won’t need syrup for these pancakes if you’re serving with berry compote.
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Multigrain Blueberry Pancakes
Multigrain pancakes with fresh blueberries and homemade berry compote.
Ingredients
BERRY COMPOTE
- 1 cup fresh orange juice
- 1 cup granulated sugar
- ½ cup dark rum
- 2 tablespoons cornstarch
- 2 tablespoons water
- 6 cups mixed berries fresh or frozen
PANCAKES
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 2 tablespoons baking powder
- ¼ cup rolled oats
- 1 ½ teaspoons cornmeal
- 1 ½ teaspoons flax seeds
- 1 teaspoon sesame seeds
- ½ teaspoon table salt
- 3 eggs, whipped
- ½ cup half and half
- ½ cup evaporated milk
- ¼ cup water
- ½ cup unsalted butter, melted and cooled to room temperature
- 2 cups fresh or frozen blueberries
Instructions
COMPOTE
- In a large saucepan over medium-high heat, bring the orange juice, sugar and rum to a boil. Stir in the cornstarch and 2 tablespoons water in a small bowl to dissolve. Add the cornstarch mixture to the orange juice mixture and boil until it’s slightly thickened, stirring constantly, about 1 minute. Add the berries and reduce the heat to medium and stir until the berries are softened and heated through, about 3 minutes.
PANCAKES
- Heat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper and set aside. Heat a griddle over medium heat or 375 degrees.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, oats, cornmeal, flax seeds and sesame seeds until combined.
- In a large bowl, whisk together the eggs, half and half, evaporated milk and water until combined.
- Slowly pour the flour mixture into the egg mixture and whisk to combine. Mixture will be thick. Add the melted butter and whisk until just incorporated. Do not over mix. It’s okay of some flour bits remain.
- Pour about ¼ cup batter on to a heated griddle and sprinkle a few blueberries over the top of each pancake. Cook for about 1 to 1 ½ minutes per side or until done. Remove the pancakes from the griddle and place in a single layer on the prepared baking sheet and keep warm in the heated oven while you continue to cook the remaining pancakes.
- Serve with mixed berry compote.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 73mgSodium: 476mgCarbohydrates: 59gFiber: 4gSugar: 35gProtein: 6g
*Nutrition information is an estimate and will vary.*
Monica
Saturday 29th of October 2022
Can you make a big batch of batter and freeze it for future use?
Monica
Sunday 30th of October 2022
@Mary, Thank you I will try that
Mary
Sunday 30th of October 2022
I haven't tried freezing the batter but I have made the pancakes and froze them and they bake up great in a 350 degree oven for about 15 minutes. Store pancakes in a gallon zip lock bag in a single layer.
Lily
Friday 21st of August 2020
Do you use whipped egg whites or the whole egg?
Mary
Saturday 22nd of August 2020
Whole eggs.
Susan Brookshire
Saturday 18th of April 2020
I LOVE First Watch multi-grain pancakes so I was very excited to try your recipe! I made the pancakes this morning and they were delicious! I didn't have evaporated milk, so I doubled the half and half and the water. The batter was a little thin, so if I did that again, I'd probably just double the half and half and leave the water the same. They tasted fabulous, but I might also try reducing the butter next time ... just to be a bit more health conscious. We added mini-chocolate chips to the batter instead of topping with the compote. These would also be good with blueberries and/or banana's baked in. Thanks for sharing the recipe!
elizabeth phillips
Wednesday 29th of May 2019
These multigrain pancakes look yummy! I will have to try to make this summer! Thanks for this recipe!