Blueberry Pancakes with Warm Blueberry Compote
The blueberry compote is thick enough to stay on the pancakes until you cut into them, with plenty of whole berries tucked into the sauce. There’s maple syrup in there too, so try a bite before pouring more over the stack. You may find the berries have done most of the work.
The compote can be ready before you even mix the batter, which leaves you free to concentrate on the pancakes. Use fresh or frozen blueberries, and warm the sauce gently while you finish the last batch.
- Total
- 40 minutes
- Serves
- 3
Recipe
Blueberry Pancakes with Warm Blueberry Compote
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 3
Ingredients
Blueberry compote
Pancakes and serving
Instructions
- 1
Cook the blueberry compote
Put the blueberries, maple syrup, lemon juice, and water in a small saucepan over medium heat. Simmer for 12 to 15 minutes, crushing about half the berries with a spoon. Stop when the juice is thick and glossy and a spoon dragged through the pan leaves a brief trail. Keep some berries whole. Set aside; warm gently before serving if needed.
- 2
Mix the dry ingredients
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 3
Finish the batter
Whisk the buttermilk, eggs, and melted butter in another bowl. Pour into the dry ingredients and fold just until the flour disappears. A few lumps are fine. Rest the batter for 5 minutes while the pan heats.
- 4
Cook in batches
Heat a lightly buttered skillet or griddle over medium-low heat. Pour about ½ cup batter per pancake and gently spread it into a round about 6 inches wide. Cook until bubbles rise across the top and the edges look set, then flip once. Cook the second side until golden and the middle springs back. These larger pancakes need more time than small ones; lower the heat if they brown before the centers cook.
- 5
Serve
Stack the pancakes and spoon warm compote over them. Add powdered sugar if you like, and pass maple syrup separately.
Estimated nutrition
Per serving (1 of 3)
- Calories
- 551 kcal
- Protein
- 14.6 g
- Carbs
- 88.1 g
- Fat
- 16.5 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Blueberry Pancakes with Warm Blueberry Compote
Nutrition · Per serving (1 of 3)
- Protein
- 14.6 g
- Carbs
- 88.1 g
- Fat
- 16.5 g
551 Cal
Estimated · optional extras excluded
Blueberry Pancakes with Warm Blueberry Compote
Cook the blueberry compote
Put the blueberries, maple syrup, lemon juice, and water in a small saucepan over medium heat. Simmer for 12 to 15 minutes, crushing about half the berries with a spoon. Stop when the juice is thick and glossy and a spoon dragged through the pan leaves a brief trail. Keep some berries whole. Set aside; warm gently before serving if needed.
For this step
All ingredients · 13
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Recipe notes
Blueberries and batch cooking
- Frozen blueberries can go straight into the saucepan. Follow the thick-and-glossy cue rather than the clock; they may need longer to reduce.
- For several batches, keep finished pancakes on a wire rack in a low oven so they do not steam against a plate.
Frequently Asked Questions
Can I use frozen blueberries for the compote?
Yes. Add them frozen and simmer until the liquid thickens slightly. There is no need to thaw them first.
Why are my pancakes flat?
Old leavening or overmixed batter are common causes. Check that the baking powder is active, stop mixing when the flour disappears, and cook the batter soon after its short rest.
