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Fluffy Blueberry Lemon Pancakes Recipe with Easy Berry Compote

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Light, fluffy pancakes with a zing of lemon and bursts of blueberries, topped with a warm, syrupy berry compote. A quick and easy breakfast perfect for weekend brunch.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 ¼ cups (300 ml) whole milk or almond milk for dairy-free option
  • 3 tablespoons unsalted butter, melted
  • Zest of 1 large lemon
  • 1 cup (150 g) fresh or frozen blueberries
  • ½ cup (120 g) small-curd cottage cheese (optional but recommended)
  • 1 teaspoon vanilla extract
  • For the Berry Compote:
  • 2 cups (300 g) mixed berries (blueberries, raspberries, blackberries), fresh or frozen
  • 1 tablespoon lemon juice
  • 2 tablespoons maple syrup or honey
  • ¼ cup (60 ml) water

Instructions

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 2 tablespoons sugar, and ¼ teaspoon salt until combined.
  2. In a separate bowl, beat 2 large eggs, then whisk in 1 ¼ cups whole milk, 3 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and the zest of 1 lemon.
  3. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; a few lumps are okay. Fold in ½ cup small-curd cottage cheese if using.
  4. Carefully fold in 1 cup blueberries to avoid breaking them.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour ¼ cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip gently and cook another 1-2 minutes until golden and cooked through.
  7. Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while finishing the batch.
  8. In a saucepan, combine 2 cups mixed berries, 2 tablespoons maple syrup or honey, 1 tablespoon lemon juice, and ¼ cup water. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly, about 8-10 minutes. Remove from heat and let cool slightly.
  9. Stack pancakes on plates, spoon warm berry compote over the top, and add a pat of butter or a drizzle of maple syrup if desired.

Notes

Do not overmix the batter to keep pancakes fluffy; a few lumps are fine. Use room temperature eggs and milk for better blending. Avoid pressing pancakes while cooking to retain fluffiness. If batter thickens, add a splash of milk to loosen. Frozen blueberries should be thawed and drained before use to prevent watery batter. Cottage cheese is optional but adds moisture and fluffiness.

Nutrition

Keywords: blueberry pancakes, lemon pancakes, berry compote, fluffy pancakes, breakfast recipe, brunch, easy pancakes, cottage cheese pancakes

Find it online: https://sofiaspice.com/fluffy-blueberry-lemon-pancakes-recipe-with-easy-berry-compote/