Fluffy Buttermilk Pancakes with Blueberry Compote
These Fluffy Buttermilk Pancakes with Blueberry Compote are soft, buttery, and irresistibly light. Perfectly golden on the outside and pillowy on the inside, they pair beautifully with a sweet, tangy homemade blueberry sauce for a restaurant-worthy breakfast
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Saucepan
- Wooden spoon
Ingredients
- For Pancakes:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup melted unsalted butter
- 1 tsp vanilla extract
- For Blueberry Compote:
- 2 cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tsp water optional, for thickening
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract.
- Pour wet ingredients into dry and mix gently until just combined—small lumps are fine.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour ¼ cup of batter per pancake; cook until bubbles form on the surface, then flip and cook until golden brown.
- For the blueberry compote, combine blueberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat for 5–7 minutes until berries burst and sauce thickens. Add cornstarch mixture if needed.
- Serve pancakes stacked high with a generous spoonful of warm blueberry compote.
Notes
Nutrition Facts (per serving):
- Calories: 360
- Protein: 8g
- Carbohydrates: 52g
- Sugars: 18g
- Fat: 13g
- Saturated Fat: 7g
- Fiber: 2g
- Sodium: 480mg