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Fluffy Buttermilk Pancakes Recipe Easy Homemade with Sweet Blueberry Compote

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Light, tender buttermilk pancakes with a subtle tang, paired perfectly with a sweet and bright blueberry compote. A comforting and easy breakfast recipe ideal for cozy mornings.

Ingredients

Scale
  • 1 ½ cups (190g) 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 and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons water

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  2. Combine Wet Ingredients: In another bowl, whisk 1 ¼ cups buttermilk, 1 large room-temperature egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
  3. Make the Batter: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined—there should still be some lumps. Let the batter rest for 5 minutes.
  4. Prepare the Blueberry Compote: While the batter rests, combine 2 cups blueberries, ¼ cup sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 2 tablespoons water in a small saucepan over medium heat. Stir occasionally and gently simmer for 8-10 minutes until the blueberries burst and the mixture thickens slightly. Remove from heat and set aside.
  5. Heat the Pan: Warm a skillet or griddle over medium heat. To test, sprinkle a few drops of water—the surface should sizzle but not evaporate immediately. Lightly grease with butter or cooking spray.
  6. Cook the Pancakes: Pour ¼ cup (60ml) batter onto the pan for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully with a spatula and cook for another 1-2 minutes until golden brown. Adjust heat as needed to prevent burning.
  7. Serve: Stack the pancakes on warm plates and spoon the sweet blueberry compote over the top. Optionally, add a pat of butter or a drizzle of maple syrup for extra indulgence.

Notes

Do not overmix the batter; lumps are fine. Let the batter rest for 5 minutes to activate leavening agents. Use medium heat to avoid burning. If pancakes are not fluffy, check pan temperature and batter temperature. The blueberry compote can be made with fresh or frozen blueberries. For dairy-free, substitute buttermilk with almond milk and apple cider vinegar. Pancakes can be stored refrigerated for up to 3 days or frozen for 2 months.

Nutrition

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

Find it online: https://elvafood.com/fluffy-buttermilk-pancakes-recipe-easy-homemade-with-sweet-blueberry-compote/