Go Back
Print

Fluffy Blueberry Buttermilk Pancakes with Homemade Blueberry Compote

Fluffy buttermilk pancakes topped with a rich butter-finished blueberry compote.
Prep Time20 minutes
Cook Time20 minutes
Servings4
Calories: 650kcal

Ingredients

Pancakes

  • 2 cups all-purpose flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon whisper
  • 1½ cups full-fat buttermilk
  • ½-⅔ cup whole milk
  • 2 large eggs separated
  • ¼ cup melted butter
  • 1 tsp vanilla extract
  • ½ tsp lemon zest optional
  • 1 pint fresh blueberries ~2 cups

Buttery Blueberry Compote

  • 1½ cups fresh blueberries
  • 2-3 tbsp sugar
  • 1 tsp lemon juice
  • 1 tbsp water
  • ½ tsp cornstarch + 1 tbsp water slurry
  • 1 tbsp unsalted butter
  • Tiny pinch salt
  • ½ tsp vanilla extract

Instructions

1️⃣ Make the Compote

  • Combine blueberries, sugar, lemon juice, and water in a small saucepan.
  • Simmer over medium heat until berries burst, about 3–4 min.
  • Stir in cornstarch slurry; simmer 1 more min until thickened.
  • Remove from heat and stir in butter, salt, and vanilla. Keep warm.

2️⃣ Prepare the Batter

  • Whisk dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon.
  • In a separate bowl, whisk buttermilk, milk, egg yolks, melted butter, vanilla, and lemon zest.
  • Pour wet into dry and fold gently until just combined — don’t overmix.
  • Whip egg whites to soft peaks and fold in gently.
  • Let the batter rest 5–10 min.

3️⃣ Cook Pancakes

  • Preheat a cast iron skillet or griddle over medium heat for 5–7 min.
  • Lightly butter and wipe off excess.
  • Pour ~¼ cup batter per pancake.
  • Immediately sprinkle fresh blueberries on top.
  • Cook until edges are set and bubbles appear (~2–3 min). Flip and cook 1–2 min more until golden.

4️⃣ Assemble & Serve

  • Stack 2–3 pancakes per plate.
  • Spoon buttery blueberry compote over the top.
  • Optional: add a few fresh blueberries for color.
  • Serve immediately — smooth, fluffy, diner-style perfection.

Notes

  • Batter Thickness: Should slowly ribbon off the spoon. Add 1–2 tbsp milk if too thick.
  • Do Not Overmix: Lumps are fine. Overmixing makes pancakes dense.
  • Egg Whites: Fold in gently after whipping to soft peaks for extra lift.
  • Rest Batter: Let sit 5–10 minutes for better texture.
  • Temperature: Cook over medium heat for golden, even browning.