Save to Pinterest There is nothing like waking up to a stack of fluffy buttermilk pancakes drenched in warm blueberry compote The gentle tang of buttermilk and bursts of juicy berries take this breakfast classic from basic to unforgettable Making these pancakes fills the kitchen with a sweet bakery aroma and guarantees smiles at the table
The first time I served these pancakes was for a sleepover breakfast The kids licked their plates clean and even asked to help with the next batch
Ingredients
- All purpose flour: Gives structure choose a brand you trust for best texture
- Sugar: Adds a touch of sweetness stick with granulated for best dissolving
- Baking powder: Lifts the pancakes for extra fluffiness check it is fresh for full rise
- Baking soda: Helps brown the pancakes and reacts with buttermilk make sure it is lump free
- Salt: Brightens the sweet and tangy flavors go for sea salt if you like its milder taste
- Buttermilk: Creates tenderness and tang whole buttermilk yields rich pancakes
- Egg: Binds everything and gives moisture look for a large size egg
- Melted butter: For richness and crisp edges use unsalted high quality butter if possible
- Fresh blueberries: Star of the compote select plump deep blue berries with no wrinkles
- Lemon juice: Balances the compote and brightens flavor fresh squeezed is best
Instructions
- Mix the Dry Ingredients:
- In a large bowl whisk together the flour sugar baking powder baking soda and salt Take care that everything is evenly blended so the pancakes rise the same way throughout
- Mix the Wet Ingredients:
- In a separate bowl beat the egg then whisk in the buttermilk and melted butter Make sure the melted butter is slightly cooled so it does not scramble the egg
- Combine Batter Gently:
- Pour the wet ingredients into the dry ingredients Stir gently with a spatula or wooden spoon just until the flour streaks disappear The batter should be a bit lumpy for light pancakes Overmixing can make them dense
- Preheat the Griddle:
- Set your griddle or skillet on medium heat and allow it to get hot A drop of water should sizzle on contact Add a swipe of butter for the first batch
- Cook the Pancakes:
- Pour about one third cup of batter per pancake on your griddle Let cook until small bubbles form across the surface and the edges look set This should take about two to three minutes Flip with a wide spatula and cook the other side for another minute until golden brown
- Make the Blueberry Compote:
- While pancakes cook place blueberries sugar and lemon juice in a small saucepan Bring to a gentle simmer over medium heat stirring occasionally The berries will burst and create a syrupy sauce Continue simmering for about seven to ten minutes until thickened but still a bit chunky
- Serve and Enjoy:
- Stack warm pancakes on plates top with heaping spoonfuls of blueberry compote If you like finish with mascarpone or whipped cream for an extra treat
Save to Pinterest The homemade blueberry compote is what makes this recipe shine I always sneak a few extra spoonfuls onto my own pancakes and some Sunday mornings my family gathers around to watch the berries bubble and burst
Storage Tips
Let pancakes cool completely then layer them with parchment paper Pack in an airtight container and refrigerate for up to three days or freeze for up to one month The compote keeps in a sealed jar in the fridge for one week Warm everything gently before serving
Ingredient Substitutions
If you do not have buttermilk whisk a cup of whole milk with a tablespoon of lemon juice and let it sit for five minutes Frozen blueberries work when fresh are out of season and plant based butter or oil subs in for butter if needed
Serving Suggestions
Pile pancakes high and drizzle with maple syrup in addition to the compote For a brunch spread add bacon or scrambled eggs Sprigs of mint or lemon zest make a lovely garnish
A Little History
Buttermilk pancakes are rooted in early American farmhouse cooking but have been adopted worldwide Blueberry compote is a nod to traditional fruit sauces served in Northern states during berry harvest
Seasonal Adaptations
In spring try strawberries or rhubarb for the compote Autumn pears or apples make a cozy twist In winter use frozen berries simmered with orange peel for brightness
Save to Pinterest These pancakes are sure to become a weekend favorite Make extra so you can enjoy a special breakfast any day of the week
Common Recipe Questions
- → How can I make pancakes extra fluffy?
Use buttermilk and avoid overmixing the batter to ensure the pancakes remain light and tender.
- → Can frozen blueberries be used for the compote?
Yes, frozen blueberries work well and will cook down nicely into a flavorful compote.
- → How do I serve these pancakes?
Stack the pancakes and pour the warm blueberry compote over the top. Add mascarpone or whipped cream if desired.
- → What are good substitutes for buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar as an alternative to buttermilk.
- → Can the compote be made ahead of time?
Yes, prepare the compote in advance and gently reheat before serving for best flavor.