Description
Fluffy, tender buttermilk pancakes paired with a sweet-tart homemade blueberry compote, ready in just 30 minutes for a cozy and delicious breakfast.
Ingredients
- 1 ½ cups all-purpose flour (190g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 ¼ cups buttermilk (300ml) or 1 cup milk + 1 tablespoon lemon juice (let sit 10 minutes)
- 1 large egg
- 3 tablespoons unsalted butter, melted (45g)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries (225g)
- Zest of 1 lemon
- Maple syrup (optional)
Instructions
- Mix the Dry Ingredients (5 minutes): In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt.
- Combine the Wet Ingredients (3 minutes): In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth. Ensure the butter is not too hot.
- Make the Batter (2 minutes): Pour the wet ingredients into the dry and gently fold together with a spatula. Do not overmix; some lumps are okay.
- Make the Blueberry Compote (10 minutes): Heat a small saucepan over medium heat. Add fresh blueberries and lemon zest. Cook for 5-7 minutes, stirring occasionally, until berries release juices and mixture thickens slightly. Add a splash of water if too thick. Remove from heat and let cool slightly.
- Cook the Pancakes (8-10 minutes): Heat skillet over medium heat and lightly grease. Pour ¼ cup batter per pancake. Cook 2-3 minutes until bubbles form and edges set, then flip and cook another 2 minutes until golden and cooked through. Keep warm if making a large batch.
- Serve: Stack pancakes, spoon blueberry compote over top, and drizzle with maple syrup if desired. Fresh berries or whipped cream are nice extras.
Notes
[‘Let the batter rest for 5-10 minutes before cooking to relax gluten and activate leavening for fluffier pancakes.’, ‘Use medium heat to avoid burning pancakes on the outside while raw inside.’, ‘Fresh lemon zest brightens the blueberry compote and balances sweetness.’, ‘Fold batter gently to avoid tough pancakes.’, ‘Make extra compote to use on yogurt, oatmeal, or cinnamon rolls.’, ‘Frozen blueberries can be used if thawed and drained.’, ‘Compote keeps in fridge up to 5 days; pancakes store in airtight container in fridge up to 2 days.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake stack with
- Calories: 320
- Sugar: 12
- Sodium: 380
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 50
- Fiber: 3
- Protein: 7
Keywords: buttermilk pancakes, blueberry compote, breakfast, easy pancakes, fluffy pancakes, homemade compote, weekend brunch