sprouted flour pancakes with vanilla pear compote

sprouted flour pancakes with vanilla pear compote | two red bowls

Even with the advent of a waffle-maker to capture my interest (and my kitchen real estate), I can never go too long without coming back to pancakes. They’re happy food — from my dad and boxed pancake mix on the weekends, flicking the skillet to flip them in mid-air, to a beach retreat in college where a classmate showed me that, forget blueberries, you could sprinkle Reese’s Pieces across the pancakes before flipping them and be a breakfast hero, to rainy weekends in the working world where pancakes meant a lazy morning with time to spare for messy counters and sticky plates. Now that B3’s around, I can’t stop telling B2 like a broken record how excited I am to make piles of pancakes on Saturday mornings for an army of bubs clamoring for them. (I recognize that this may not match up with reality, when all I really will want to do then is sleep.)

sprouted flour pancakes with vanilla pear compote | two red bowls

Heading further into the land of adulthood and closer to my dream of setting up my own mini IHOP for a table full of littles means that I’m always happier to find small ways to make pancakes more wholesome. There’s toasting up some oats for earthy oat pancakes or replacing some of the flour with buckwheat or white whole wheat flour, which were all previous favorites, but once King Arthur Flour introduced me to sprouted wheat flour earlier this month, they’ve all paled in comparison to this new gem.  I’d never heard of sprouted wheat flour before this, but it turns out that it’s made (as you might guess) from white whole wheat berries that are misted with water and allowed to sprout before  drying and milling.  The sprouting process makes for a whole grain that doesn’t act like a typical whole grain, but is fine and soft in texture, yet still has all the fiber and nutrition of whole wheat.  

King Arthur Flour recommends subbing it 1:1 in recipes calling for whole wheat and up to 50% in recipes with all-purpose, and lo and behold, replacing half the flour in my favorite pancake recipe with sprouted wheat flour made for incredibly fluffy, melt-in-your-mouth pancakes that I swear might have been even softer and more tender than their regular counterparts, with a subtle sweet, nutty flavor. You could go with straight butter and maple syrup and call it a day, but a quick vanilla pear compote (that I’ve been putting on absolutely everything) and a dollop of Greek yogurt or mascarpone never hurt anything, and it definitely didn’t here.

Thank you to King Arthur Flour for sponsoring this post and providing the delicious sprouted wheat flour used here! All opinions are, as always, my own.

sprouted flour pancakes with vanilla pear compote | two red bowls

sprouted flour pancakes with vanilla pear compote | two red bowls

sprouted flour pancakes with vanilla pear compote | two red bowls

sprouted flour pancakes with vanilla pear compote | two red bowls

sprouted flour pancakes with vanilla pear compote | two red bowls

sprouted flour pancakes with vanilla pear compote | two red bowls

sprouted flour pancakes with vanilla pear compote | two red bowls

sprouted flour pancakes with vanilla pear compote | two red bowls

sprouted flour pancakes with vanilla pear compote | two red bowls

Sprouted flour pancakes with vanilla pear compote

You will have plenty of pear compote left over -- use it on more pancakes, waffles, or my weekday favorite, in yogurt parfaits. Compote will keep easily up to a week.


  • For the vanilla pear compote:
  • 2 cups diced pear
  • 1 ½ cups water
  • 3-4 tablespoons brown sugar
  • 1 tablespoon vanilla extract or paste
  • ¼ teaspoon cinnamon
  • For the pancakes:
  • ½ cup (56g) King Arthur Sprouted Wheat Flour
  • ½ cup (63g) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 large egg, separated
  • ½ cup Greek yogurt
  • ½ cup milk, any kind
  • 2 tablespoons butter, melted and cooled, plus more for the pan
  • To serve:
  • ¼ cup mascarpone or Greek yogurt
  • Maple syrup or syrup from the pears


  1. For the pear compote: Combine pear, water, brown sugar, vanilla, and cinnamon in a small saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and let simmer for 15-20 minutes, or until pear is softened. Set aside.
  2. For the pancakes: Whisk together the flours, sugar, baking powder, baking soda, and salt until evenly incorporated. Add the egg yolk, yogurt, milk, and melted butter, and stir until just combined. Gently stir in the egg white. Some lumps may remain in the batter -- this is fine.
  3. Heat a skillet over medium heat and grease lightly with more butter or oil. When the skillet is hot enough that a water droplet dances when dropped onto the surface, use a ¼ cup measuring cup to drop about 3-4 tablespoons of batter onto the skillet. When edges are dry and bubbles form in the batter and leave a brief hole when they pop, flip the pancake and let cook on the other side for one or two more minutes, or until golden brown.
  4. Remove to a plate, then repeat until batter is gone. You can keep the finished pancakes in the oven on an oven-safe plate on its lowest setting to keep warm. Serve immediately with Greek yogurt or mascarpone, pear compote, and maple syrup (or syrup from the pears).


  1. loosecannon2 says:

    February 22, 2017 at 7:12 am

    A rainy day in Knoxville, TN. I opened my email to find “2 now 3 Red bowls” note which always delights me & as I read aloud parts to my family they too are enjoying the process of everyone in your household growing up & the stories of your family make You even more Dear to Us. Thank You ever so much.
    The Sprouted Flour Pancake recipe could not have arrived at a more opportune moment. As it is a rainy day, our dinner always includes a bit of difference as the rain has caused us to stay inside. This will be our dinner–I’ve all the ingredients, even the Pears for the compote. Being a cook because I want my family to remain healthy we rarely have anything “ordered in or eat out.”

    We will raise our cups of tea to this mouth watering recipe & The 3 Red Bowls!

    • tworedbowls says:

      February 28, 2017 at 2:30 pm

      Oh goodness, what a kind comment. You don’t know how this made my morning! Thank you for taking the time to read and leave such lovely words (both on this post and others) and for trying the recipe, which I hope turned out for you. You make this space what it is and I’m so grateful. Hugs from LA to Knoxville (coincidentally, only a couple hours’ drive from where I grew up!)

  2. says:

    February 22, 2017 at 11:24 am

    Love this! Pancakes have always been a special breakfast for me too! And now you’re going to be able to share that with B3 and make your own pancake memories with him 🙂 So fun! Also, I think all my pancakes need sauteed pears on top from now on! haha

  3. says:

    February 22, 2017 at 5:41 pm

    These look soooo fluffy!!! And pear compote with mascarpone sounds completely decadent!!! I had crepes with a poached pears recently, and I can’t believe how quickly I forget about the delicate flavor and luscious texture pears have in things like that.

    • tworedbowls says:

      March 1, 2017 at 10:57 am

      Crepes with poached pears sound heavenly — and you described it so wonderfully, “delicate flavor and luscious texture” is so right. Thank you for stopping by, Maria 🙂

  4. says:

    February 23, 2017 at 4:26 am

    I’m going to tell you something sad right now. I can’t buy King Arthur products where I live. Do you understand? I can’t go to my Canadian grocery store and buy any of the stuff that I see online. NONE OF IT. I know your country is busy protesting and stuff, but is there anything that can be done? Can we (you) start some sort of underground railway system to get me the things I want?

    Please inform.

    • tworedbowls says:

      March 1, 2017 at 11:01 am

      No!!! Really? This is especially tragic considering how close you are to Vermont. Nominally relatedly, I actually can’t find bread flour, King or non-King Arthur, in any of the supermarkets in my new neighborhood in LA, which mystifies me. Whenever we get this underground railway up and running it will need to be a pretty long one.

  5. says:

    February 23, 2017 at 11:05 pm

    I love compote because it’s such an easy way to dress anything up! Especially oatmeal. And yes, pancakes are so so happy!!!!! I reallllllllllyyyy needed pastries and chocolates and the whole deal tonight but needed to eat dinner, and then Selah kept begging me to buy her ‘bbang’, and so what did I do? I made the fluffiest banana pancakes and dressed them up in chocolate chips, pure maple syrup, yogurt, chia seeds, pb, strawberries, and little crumbles of red velvet oreos. Okay so…maybe that beats the purpose of a pancake, but it was too good so I giggled my way through the pancake stack. Not sure why I shared so much but it was one of those unforgettable meals that you just keep thinking of when midnight rolls around. Aaaand it’s almost midnight right now. ;))))

    • tworedbowls says:

      March 1, 2017 at 11:03 am

      I love the sound of that stack from top to bottom! Bananas + chia seeds = a totally healthful breakfast for dinner. Selah is such a gorgeous big girl now!

  6. says:

    February 24, 2017 at 7:04 am

    Such a dreamy breakfast scene here. Sprouted breads are my new fave thing, and I now feel the urge to go make pancakes now. 🙂 Also really like both greek yogurt and mascarpone with pancakes- did you combine the two? I bet that would be fab.

    • tworedbowls says:

      March 1, 2017 at 11:05 am

      That is such a neat idea!! I didn’t combine them (though I’m with you that I love both on pancakes) but I think I might just have to next time. Thank you for such sweet words, Emily!

  7. says:

    March 2, 2017 at 4:13 pm

    I’ve eaten sprouted flour thingies before (and even bought bread with it dozens of times as an ingredient) but never knew what it really was (eep) until this post! Hehe. Love this stack of beauties and I agree, mascarpone nevah hurt anyone and especially not a gorgeous little vanilla pear compote …! (I love the term “breakfast hero” – I have never done that with Reese’s Pieces. I feel sure Teddy will make me do that in the future!) XO

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