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Buttermilk Pancakes with Blueberry Compote

Fluffy buttermilk pancakes meet a sweet, warm blueberry compote in this quick and comforting breakfast treat!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Blueberry, Breakfast, Buttermilk Pancakes, Comfort Food, Easy, Quick
Servings: 4 servings

Ingredients

Blueberry Compote

  • 2 cups frozen organic blueberries defrosted or fresh
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon

Pancakes

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 4 tablespoons butter melted
  • 1 cup buttermilk
  • vegetable oil for cooking

Instructions

Prepare the Blueberry Compote

  • In a small saucepan over medium heat, combine the defrosted blueberries, brown sugar, maple syrup, lemon juice, and cinnamon. Stir gently and bring to a simmer.
  • Cook for about 5-7 minutes, or until the blueberries have broken down and the mixture has thickened slightly. Remove from heat and set aside.

Make the Pancake Batter

  • In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
  • In a separate bowl, whisk together the egg, melted butter, and buttermilk until smooth.
  • Pour the wet mixture into the dry ingredients. Gently stir with a whisk until just combined. Do not overmix; some lumps are okay.

Cook the Pancakes

  • Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
  • Flip and cook for another 1-2 minutes until golden brown.

Serve

  • Stack the pancakes on a plate and generously spoon the warm blueberry compote over the top. Optionally, add a drizzle of maple syrup for extra sweetness.

Equipment

  • Mixing Bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Measuring Cups and Spoons

Notes

  • Use whole wheat or gluten-free flour as a healthy alternative.
  • Substitute maple syrup with honey or agave syrup for different flavors.
  • Make a vegan version by replacing egg with flaxseed or chia seed mixture and using plant-based milk and vegan butter.
  • Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Reheat pancakes in toaster, microwave, or skillet for best results.