Combine berries, honey, and lemon zest in a small saucepan.

Bring to a boil, then reduce heat to low.

Simmer for 7-8 minutes, stirring occasionally, until thickened.

Transfer berry compote to a bowl.

Preheat oven to 200°F to keep pancakes warm.

In a bowl, whisk together flours, wheat germ, baking powder, baking soda, and salt.

In a separate bowl, whisk yogurt, melted butter, and egg until combined.

Add dry ingredients and pecans to wet ingredients; whisk until just moistened.

Heat a griddle or skillet over medium heat.

Lightly butter the griddle.

Pour 1/4 cup of batter onto the griddle for each pancake.

Spread the batter to about 4 inches in diameter.

Cook until bubbles form and start to burst, about 1-3 minutes.

Flip and cook for another 1-2 minutes, until lightly browned.

Transfer cooked pancakes to a baking sheet and keep warm in the oven.

Serve warm pancakes topped with the berry compote.