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Fluffy Buttermilk Pancakes with Blueberry Compote

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Golden, pillowy pancakes stacked high and drenched in a warm, glossy blueberry compote—this brunch favorite is equal parts comforting and luxurious, perfect for a lazy morning or a stunning weekend spread.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups (300ml) buttermilk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen blueberries
  • 1/4 cup water
  • 2 tbsp sugar (adjust to taste)
  • 1 tsp lemon juice
  • 1/2 tsp cornstarch (optional, for thickness)

Instructions

  1. In a saucepan, combine blueberries, water, sugar, and lemon juice. Simmer over medium heat for 8–10 minutes, until berries burst and mixture thickens slightly. Add cornstarch if needed. Set aside and keep warm.
  2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk buttermilk, egg, melted butter, and vanilla until well blended.
  4. Pour wet ingredients into dry and stir until just combined—do not overmix.
  5. Heat a non-stick skillet or griddle over medium heat and grease lightly.
  6. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface.
  7. Flip and cook until golden on the other side.
  8. Stack pancakes on a plate and spoon generous amounts of blueberry compote over top.
  9. Serve immediately with a sprig of mint if desired.

Notes

  • Do not overmix the batter; lumps are okay and help ensure fluffy pancakes.
  • Blueberry compote can be made ahead and stored in the fridge for up to 3 days.
  • Use fresh buttermilk for the best rise and flavor.
  • Warm the compote before serving if made in advance.

Nutrition

Keywords: buttermilk pancakes, blueberry compote, fluffy pancakes, brunch recipe, weekend breakfast

Find it online: https://epicrecipebox.com/fluffy-buttermilk-pancakes-with-blueberry-compote/