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Fluffy Buttermilk Pancakes Recipe with Easy Homemade Blueberry Compote

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Fluffy buttermilk pancakes paired with a sweet and tangy homemade blueberry compote, perfect for a comforting breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp granulated sugar
  • 1 ¼ cups (300ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 4 tbsp (60g) unsalted butter, melted, plus extra for the pan
  • 1 tsp vanilla extract
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tbsp lemon juice
  • ¼ cup (60ml) water
  • Optional: pinch of cinnamon or a splash of vanilla for compote

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. (5 minutes)
  2. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth. (3 minutes)
  3. Pour wet ingredients into dry ingredients and gently fold until just combined; batter should be slightly lumpy. (2 minutes)
  4. Let the batter rest for 5-10 minutes to hydrate flour and activate leavening agents. (10 minutes)
  5. While batter rests, combine blueberries, sugar, lemon juice, and water in a small saucepan. Simmer over medium heat until berries burst and sauce thickens, about 8-10 minutes. (10 minutes)
  6. Preheat non-stick skillet or griddle over medium heat and brush with melted butter or oil. Test heat by sprinkling water drops; they should dance and evaporate quickly. (5 minutes)
  7. Using a ¼ cup ladle, pour batter onto skillet. Cook 2-3 minutes until bubbles form and edges set. Flip and cook 1-2 minutes until golden and cooked through. (5 minutes per batch)
  8. Transfer cooked pancakes to a warm plate or low oven to keep warm while cooking remaining pancakes.
  9. Serve pancakes stacked with warm blueberry compote on top, optionally adding butter or maple syrup. Enjoy immediately.

Notes

Do not overmix the batter; a few lumps are okay for tenderness. Use room-temperature ingredients for best results. Let batter rest before cooking for fluffier pancakes. Cook on medium heat to avoid burning. Flip pancakes only once when bubbles appear and edges are set. Keep pancakes warm in a low oven (about 200°F/90°C) while finishing cooking. Blueberry compote can be made ahead and stored in the fridge for up to a week.

Nutrition

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

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