Golden, pillowy buttermilk pancakes stacked high and topped with a warm, glossy blueberry compote—this classic brunch dish delivers comfort, flavor, and elegance in every bite. Ideal for leisurely mornings or weekend brunches, these pancakes are crisp on the outside and tender inside, perfectly complemented by the sweet-tart berry topping.

Why You’ll Love This Recipe

• Incredibly fluffy texture – The combination of buttermilk and leavening agents makes for light, airy pancakes.
• Balanced sweetness – Mildly sweet pancakes paired with naturally sweet and tangy blueberry compote.
• Simple pantry ingredients – Requires only a few staples that you likely already have on hand.
• Quick to prepare – From mixing to plating in under 30 minutes.
• Customizable – Easily adaptable with add-ins or different fruit toppings.
• Kid-friendly and adult-approved – A hit with all ages and suitable for any breakfast or brunch table.
• Naturally beautiful presentation – The deep color of the blueberry compote makes for an eye-catching plate.
• Make-ahead friendly – The compote can be made in advance and stored for quick use.
• Freezer-friendly – Pancakes can be made in batches and frozen for easy reheating.
• Perfect for special occasions or everyday indulgence – A reliable go-to when you want something extra special.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pancakes:
all-purpose flour
sugar
baking powder
baking soda
salt
buttermilk
large egg
melted butter
vanilla extract

For the Blueberry Compote:
fresh or frozen blueberries
water
sugar (adjust to taste)
lemon juice
cornstarch (optional, for thickness)

Directions

1. Prepare the blueberry compote: In a small saucepan, combine blueberries, water, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes until the berries begin to burst and the mixture thickens. Stir in cornstarch if a thicker consistency is desired. Keep warm while preparing pancakes.
2. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Combine the wet ingredients: In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth.
4. Make the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to maintain a light texture.
5. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, then flip and cook the other side until golden brown.
6. Serve: Stack pancakes on plates and spoon warm blueberry compote over the top. Serve immediately.

Servings and timing

• Servings: 4 (makes approximately 8 pancakes)
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Add-ins: Fold fresh blueberries, chocolate chips, or chopped nuts into the pancake batter.
• Citrus zest: Add lemon or orange zest to the batter for a fresh twist.
• Whole wheat: Substitute half of the flour with whole wheat flour for a nuttier flavor.
• Dairy-free: Use plant-based milk with a tablespoon of vinegar to mimic buttermilk and substitute butter with oil or vegan butter.
• Other fruit compotes: Try strawberries, raspberries, or apples as alternative toppings.
• Savory version: Omit the sugar and top with bacon or eggs instead of fruit.
• Mini pancakes: Make silver-dollar sized pancakes for a fun, bite-sized option.
• Gluten-free: Use a gluten-free all-purpose flour blend.
• Protein boost: Add a scoop of protein powder to the dry ingredients.
• Spiced version: Add a pinch of cinnamon or nutmeg to the batter for extra warmth.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze pancakes individually wrapped in parchment paper, then place in a freezer bag. Freeze for up to 2 months.
• Reheating: Reheat pancakes in the toaster, microwave, or oven until warmed through. Reheat compote gently in a saucepan or microwave, adding a splash of water if needed.

FAQs

Can I use milk instead of buttermilk?

Yes, but the texture may be less fluffy. For a substitute, add 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk and let it sit for 5–10 minutes.

Can I make the blueberry compote ahead of time?

Absolutely. The compote can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.

How do I prevent lumpy batter?

Mix the wet and dry ingredients until just combined. A few lumps are normal—overmixing leads to tough pancakes.

Can I use frozen blueberries in the compote?

Yes, frozen blueberries work well. No need to thaw; just add directly to the saucepan.

How do I keep pancakes warm while cooking batches?

Place cooked pancakes on a baking sheet in a 200°F (93°C) oven until all are ready to serve.

What skillet is best for cooking pancakes?

A non-stick skillet or well-seasoned cast iron griddle is ideal for even cooking and easy flipping.

Why are my pancakes flat?

This can happen if the baking powder or soda is expired, or if the batter is overmixed. Ensure ingredients are fresh and stir gently.

Can I make the batter the night before?

It’s best to mix the batter just before cooking. However, you can mix the dry ingredients and wet ingredients separately and combine them in the morning.

How do I know when to flip the pancakes?

Flip when bubbles form on the surface and the edges begin to look dry—usually after about 2–3 minutes.

Can I double this recipe?

Yes, this recipe doubles easily to serve a larger group. Be sure to cook pancakes in batches to maintain quality.

Conclusion

Fluffy buttermilk pancakes with blueberry compote offer a classic yet elevated breakfast experience that’s easy to make and satisfying to eat. With their tender texture and burst of fruity flavor, they’re perfect for everything from lazy Sundays to celebratory brunches. Whether served simply or dressed up with additional toppings, this recipe is bound to become a staple in your kitchen.

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