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Homemade Buttermilk Pancakes with Blueberry Compote photo

Buttermilk Pancakes with Blueberry Compote

Start your day right with these fluffy Buttermilk Pancakes topped with warm blueberry compote!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Compote:
  • 2 cups frozen organic blueberries defrosted or fresh
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
For the Pancakes:
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 4 tablespoons butter melted
  • 1 cup buttermilk
  • Vegetable oil (for cooking)

Equipment

  • Mixing Bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

Prepare the Blueberry Compote:
  1. In a small saucepan over medium heat, combine the defrosted blueberries, brown sugar, maple syrup, lemon juice, and cinnamon.
  2. Stir gently and bring the mixture to a simmer.
  3. Cook for about 5-7 minutes, or until the blueberries soften and the mixture thickens slightly.
  4. Remove from heat and set aside.
Mix the Dry Ingredients:
  1. In a mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in the center of the dry ingredients.
Combine the Wet Ingredients:
  1. In another bowl, whisk together the egg, melted butter, and buttermilk until fully combined.
  2. Pour the wet mixture into the well of the dry ingredients.
Mix until Just Combined:
  1. Using a spatula or whisk, gently mix the batter until just combined.
  2. Be careful not to overmix; a few lumps are perfectly fine.
Cook the Pancakes:
  1. Heat a non-stick skillet or griddle over medium heat and lightly coat it with vegetable oil.
  2. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake.
  3. Cook for about 2-3 minutes, or until bubbles form on the surface.
  4. Flip and cook for an additional 1-2 minutes, or until golden brown.
  5. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve with Blueberry Compote:
  1. Stack your pancakes on a plate and generously spoon the warm blueberry compote over the top.
  2. Serve immediately and enjoy the delightful flavors of your Buttermilk Pancakes with Blueberry Compote!

Notes

  • For a healthier version, substitute whole wheat flour.
  • Use honey or agave syrup instead of maple syrup.
  • Consider adding chocolate chips or nuts for extra flavor.