Go Back
Homemade Buttermilk Pancakes with Blueberry Compote photo

Buttermilk Pancakes with Blueberry Compote

Start your day right with these fluffy Buttermilk Pancakes topped with a sweet-tart blueberry compote!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Compote:
  • 2 cups frozen organic blueberries defrosted or fresh
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup pure
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
For the Pancakes:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 4 tablespoons butter melted
  • 1 cup buttermilk
  • Vegetable oil for cooking

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Small saucepan

Method
 

Preparation Steps:
  1. In a small saucepan over medium heat, combine the defrosted blueberries, brown sugar, maple syrup, lemon juice, and ground cinnamon. Stir gently until the mixture begins to bubble. Reduce the heat to low and let it simmer for about 5-7 minutes, or until the blueberries break down and the sauce thickens slightly. Remove from heat and set aside.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the egg, melted butter, and buttermilk. Mix well until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
  3. Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes, or until golden brown. Repeat with the remaining batter, adding more oil as needed.
  4. Stack the pancakes on a plate and generously drizzle the warm blueberry compote over the top. You may also add a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch. Enjoy your delicious Buttermilk Pancakes with Blueberry Compote!

Notes

  • For a healthier twist, substitute half the all-purpose flour with whole wheat flour.
  • Freeze leftover pancakes in a single layer for easy reheating later.
  • Experiment with different fruits for the compote like strawberries or raspberries!