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Fluffy Buttermilk Pancakes Recipe with Easy Blueberry Compote

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A simple and comforting recipe for fluffy buttermilk pancakes paired with a vibrant, tangy blueberry compote. Perfect for quick weekend breakfasts or lazy brunches.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (about 190g)
  • 2 tablespoons granulated sugar (or coconut sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups buttermilk (310 ml), room temperature
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 teaspoon pure vanilla extract (optional)
  • 2 cups fresh or frozen blueberries (about 300g)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

  1. In a large bowl, whisk together 1 ½ cups flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  2. In a separate bowl, whisk 1 ¼ cups buttermilk, 1 large egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
  3. Pour the wet ingredients into the dry mix and stir gently with a spatula or wooden spoon. Do not overmix; a few lumps are okay.
  4. While the batter rests for about 5 minutes, heat a small saucepan over medium heat. Add 2 cups blueberries, 2 tablespoons maple syrup, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Simmer gently, stirring occasionally for 5-7 minutes until berries start to burst.
  5. If desired, stir in the cornstarch slurry and cook for another minute until thickened. Remove from heat and set aside.
  6. Warm a skillet or griddle over medium heat and brush lightly with melted butter.
  7. Pour about ¼ cup (60 ml) of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  8. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through. Adjust heat as needed.
  9. Stack pancakes on warm plates and spoon generous amounts of blueberry compote over the top. Add butter or maple syrup if desired.

Notes

Let the batter rest for a few minutes before cooking to relax gluten and yield softer pancakes. Do not overmix the batter to avoid tough pancakes. Use medium heat and butter the pan lightly to prevent sticking. For thicker compote, use cornstarch slurry. Frozen blueberries can be used with slightly longer simmering time. Store leftovers in airtight containers; pancakes keep up to 3 days refrigerated, compote up to a week.

Nutrition

Keywords: buttermilk pancakes, blueberry compote, fluffy pancakes, easy breakfast, brunch recipe, homemade pancakes

Find it online: https://junomeals.com/fluffy-buttermilk-pancakes-recipe-with-easy-blueberry-compote-step-by-step/