Bring the berries and honey to a simmer in a saucepan over medium-high heat.

Reduce heat to medium and cover; cook, stirring occasionally, until the berries have softened and released their liquid.

Stir in lemon juice and thyme.

Continue to cook, uncovered and stirring continuously, until the compote starts to thicken, about 5 minutes.

Once thickened remove from the heat to cool before storing in the refrigerator to cool completely and continue to thicken.

In the bowl of a stand mixer or using a handheld mixer, beat the goat cheese, half and half, thyme, salt and pepper on medium speed until light and fluffy, about 1-2 minutes.

In a large bowl whisk together the dry ingredients.

In a smaller bowl whisk together the wet ingredients.

Pour the wet ingredients into the dry and fold together with a rubber spatula until combined.

Heat a griddle according to manufacturers instructions or if you're using a non-stick pan heat over medium to medium-high heat.

Scoop approximately 1 tablespoon of batter onto the heated griddle and cook on the first side until bubbles form.

Flip the pancakes over with a spatula and cook on the other side until done.

Place the pancakes on a plate or serving platter.

Pipe or spoon equal amounts of the whipped goat cheese on top of each pancake.

Top with a spoonful of the berry thyme compote.

Serve immediately.