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Fluffy Buttermilk Pancakes Recipe with Easy Blueberry Compote for Cozy Mornings

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Light, airy buttermilk pancakes paired with a tangy, sweet blueberry compote make a perfect cozy breakfast or brunch treat. This recipe is quick, easy, and uses simple ingredients for a comforting morning ritual.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups (300ml) buttermilk
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted + extra for pan
  • 1 teaspoon vanilla extract (optional)
  • For the Blueberry Compote:
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon ground cinnamon (optional)
  • 2 tablespoons water

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Combine Wet Ingredients: In a separate bowl, beat the egg. Add buttermilk, melted butter, and vanilla extract (if using). Whisk until smooth.
  3. Make the Batter: Pour wet ingredients into dry mix. Stir gently just until combined; lumps are okay. Let batter rest for 5 minutes.
  4. Prepare Blueberry Compote: In a medium saucepan, combine blueberries, sugar, lemon juice, lemon zest, cinnamon, and water. Cook over medium heat, stirring occasionally, until berries burst and sauce thickens, about 8-10 minutes. Remove from heat and cool slightly.
  5. Heat the Pan: Preheat non-stick skillet or griddle over medium heat. Brush lightly with melted butter.
  6. Cook Pancakes: Pour about ¼ cup batter per pancake onto skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook other side 1-2 minutes until golden brown.
  7. Keep Warm: Transfer cooked pancakes to a plate and cover loosely with foil while cooking remaining pancakes.
  8. Serve: Stack pancakes and spoon warm blueberry compote generously over the top.

Notes

Use fresh baking powder and baking soda for best rise. Let batter rest before cooking. Avoid overmixing to keep pancakes tender. Adjust heat to prevent burning. Blueberry compote can be made ahead and refrigerated for up to 3 days. Pancakes freeze well separated by parchment paper.

Nutrition

Keywords: buttermilk pancakes, blueberry compote, fluffy pancakes, easy breakfast, cozy morning, brunch recipe, homemade pancakes

Find it online: https://evabakery.com/fluffy-buttermilk-pancakes-recipe-with-easy-blueberry-compote-for-cozy-mornings/