Fluffy Pancakes with Blueberry Compote
A short stack of thick, golden-edged buttermilk pancakes buried under a warm, jammy blueberry compote made from scratch with just four ingredients - blueberries, sugar, lemon, and water. Finished with a dusting of powdered sugar. The compote is what separates this from every other pancake recipe you've made.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 9g
Ingredients
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tbsp granulated sugar
- ½ tsp salt
- 1.25 cups buttermilk
- 2 whole eggs, large
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, for cooking
- 2 cups fresh blueberries
- 3 tbsp granulated sugar, for compote
- 2 tbsp water
- 1 tsp fresh lemon zest
- 1 tsp fresh lemon juice
- 2 tbsp powdered sugar, for finishing
Instructions
- 1
Make the compote first by combining the blueberries, sugar, water, lemon zest, and lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves.
- 2
Bring to a steady simmer, crush about a third of the berries with the back of a spoon to release their juice, and cook for 8 to 10 minutes until the sauce thickens to a chunky syrup consistency, then reduce to the lowest heat setting to keep warm.
- 3
Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl until combined.
- 4
In a separate bowl whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- 5
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined - the batter should still look lumpy and that is correct, do not overmix.
- 6
Heat a nonstick skillet or griddle over medium-low heat and add a small knob of butter, swirling to coat the surface.
- 7
Scoop a generous 1/3 cup of batter per pancake onto the skillet, cook undisturbed for 2 to 3 minutes until bubbles form across the surface and the edges look matte and set, then flip and cook for 1 to 2 more minutes until golden and puffed.
- 8
Stack the pancakes on a plate, spoon the warm blueberry compote generously over the top, dust with powdered sugar, and serve immediately.
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