Fluffy Buttermilk Pancakes with Blueberry Compote

There’s just something about a stack of warm buttermilk pancakes. The tang from the buttermilk makes them soft and fluffy.

Golden edges add the best texture. Throw on a quick blueberry compote, and you get a sweet, tangy, soft breakfast.

I remember making these on a quiet weekend. The kitchen filled with butter sizzling on the skillet.

Blueberries bubbled into a glossy sauce. You don’t need fancy tools—just basic ingredients and a little time.

You’ll see how easy it is to mix the batter and cook the compote. I’ll share tips for keeping pancakes fluffy and what to swap if you’re out of buttermilk.

Let’s get started.

Why You Will Love Fluffy Buttermilk Pancakes with Blueberry Compote

These pancakes come out soft and full of flavor. Buttermilk gives a light tang, and melted butter adds richness.

Each bite feels balanced. The blueberry compote brings a fresh, fruity topping that’s simple.

As the berries cook, they turn into a sweet, slightly tart sauce. You don’t need many ingredients, and it comes together fast.

I’ve made these for quiet mornings and family breakfasts. You can keep the recipe as is or tweak it.

Add more blueberries or maple syrup if you want. Why not?

Here’s what makes them great:

• Fluffy texture from buttermilk and leavening.
• Simple ingredients you probably have already.
• Versatile topping for pancakes, waffles, or oatmeal.
• Kid-friendly and adult-approved for any table.

Pancakes cook best over medium heat. The compote stays warm and ready to spoon over the stack.

How To Make Fluffy Buttermilk Pancakes with Blueberry Compote

You get the best pancakes with the right ingredients and simple steps. The goal is fluffy pancakes and a warm berry topping.

Ingredients

You don’t need anything fancy. Each ingredient matters for texture and taste.

Fresh blueberries give the best flavor, but frozen ones work too.

For the pancakes:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 1/2 cups buttermilk
• 2 large eggs
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

For the compote:

• 2 cups blueberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1/4 cup water

Buttermilk keeps pancakes tender. Baking powder helps them rise.

Lemon juice in the compote brightens the blueberry flavor.

Instruments

The right tools make things easier. A nonstick griddle or large skillet works best.

If you don’t have one, use a heavy-bottomed pan.

You’ll need:

• 1 large mixing bowl
• 1 medium bowl
• 1 whisk or fork
• 1 ladle or measuring cup
• 1 nonstick griddle or skillet
• 1 spatula
• 1 small saucepan
• Measuring spoons and cups

Keep paper towels nearby. A light spray of oil or a bit of butter keeps pancakes from sticking.

Step-By-Step Instruction

Whisk flour, baking powder, salt, and sugar in a large bowl. In another bowl, mix buttermilk, eggs, oil, and vanilla.

Combine wet and dry ingredients gently. Stop when the flour disappears—a few lumps are fine.

Let the batter rest for about 15–20 minutes. While it rests, make the compote.

In a small saucepan, cook blueberries, sugar, lemon juice, and water over medium heat. Stir until it thickens and some berries burst.

This takes about 10 minutes. Heat your griddle or skillet over medium.

Lightly grease the surface. Pour about 1/4 cup of batter for each pancake.

Cook until bubbles form and edges look set. Flip and cook until golden brown.

Serve pancakes stacked with warm blueberry compote. The sauce soaks in and makes each bite a treat.

Tips & Tricks

I’ve made these pancakes so many times. A few small steps change everything.

Start with fresh ingredients and don’t skip the buttermilk.

• Don’t overmix. Stir until just combined. Lumps are good.
• Rest the batter. Let it sit for 5–10 minutes before cooking.
• Use medium heat. Too hot, and the outside burns.
• Add blueberries carefully. Scatter them on top after pouring the batter.
• Flip only once. Wait for bubbles and set edges.

I like to warm the compote before serving. Pouring it over hot pancakes keeps everything cozy.

If you’re using frozen berries, add them straight from the freezer. This keeps the texture fluffy.

Ingredient Substitute

Don’t have everything? No problem.

If you’re out of buttermilk, make a quick swap. Mix 1 cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes.

For the fat, use melted butter, vegetable oil, or coconut oil. Butter adds richness. Oil keeps it light.

No fresh blueberries? Use frozen blueberries. Add them straight from the freezer.

No maple syrup? Use honey, agave, or sugar. The flavor shifts a bit, but pancakes still turn out great.

For dairy-free, swap buttermilk with unsweetened almond or oat milk plus lemon juice.

What To Serve With Fluffy Buttermilk Pancakes with Blueberry Compote

When you serve pancakes, a few extras round out the meal. The compote adds sweetness, but you can bring in simple sides.

I like to keep brunch easy. One or two savory options help balance the plate.

Try these ideas:

• Crispy bacon or sausage for salty contrast.
• Fresh fruit like strawberries or melon.
• Maple syrup for a classic touch.
• Scrambled or fried eggs for extra protein.
• Greek yogurt with honey for a creamy side.

Coffee or hot tea works well. Or just pour a cold glass of orange juice.

If you’re hosting brunch, maybe add a mimosa. Sides stay simple so pancakes and compote shine.

How To Store Fluffy Buttermilk Pancakes with Blueberry Compote

If you make a big batch, save some for later. You can keep them soft and fresh with a few steps.

For a couple days, put pancakes in an airtight container or wrap in foil. Store in the fridge for up to 3 days.

Keep the compote separate so pancakes don’t get soggy.

For longer storage, freezing works best. Let pancakes cool, then layer with parchment paper.

Stack them in a freezer-safe bag and freeze for up to 2 months.

To reheat, you have options:

• Microwave refrigerated pancakes for 30–60 seconds.
• Toast or bake frozen pancakes at 350°F.
• Warm the compote gently before serving.

Reheating in the toaster keeps edges crisp. The microwave makes them softer.

Pick whichever texture you like best.

Nutritional Value

When you make these pancakes, you get comfort.
They also give you a mix of nutrients.

Buttermilk, egg, and butter bring protein and fat.
These help keep you full for longer.

Blueberries add natural sweetness.
They also give you fiber and antioxidants.

One serving with blueberry compote has about 400 calories.
This number changes if you add more butter or syrup.

Keep toppings light and the meal stays balanced.
It won’t feel too heavy or rich.

Here’s a quick breakdown per serving:

• Calories: ~400
• Carbohydrates: ~55 g
• Protein: ~8 g
• Fat: ~15 g
• Fiber: ~3 g

The compote brings vitamin C from the blueberries.
Lemon juice adds a small mineral boost.

Cinnamon gives flavor but doesn’t add calories.

Want lighter pancakes?
Just use less butter or sugar in the compote.

Try swapping in whole wheat flour for extra fiber.

You can adjust the recipe to fit your needs.
The pancakes still turn out fluffy and flavorful.