Buttermilk Pancakes with Blueberry Compote

Buttery and fluffy buttermilk pancakes topped with a sweet blueberry compote will add a whole bunch of yum to your weekend.  The pancake batter is one that I use again and again. It is simply the best and makes insanely fluffy, tender, and buttery pancakes.

Buttermilk Pancakes with Blueberry Compote

The Blueberry Compote is made with just 5 simple ingredients: blueberries, brown sugar, maple syrup, lemon juice, and cinnamon. It is quick and easy to make and has so much flavor. Plus it is really versatile. Serve it on pancakes, waffles, French toast, oatmeal, ice cream or crepes.

Buttermilk Pancakes with Blueberry Compote

As you heat the blueberries, their skins will pop and their juices will color the whole mixture a deep purple-blue. You could also call this Blueberry Sauce, but compote just sounds neat.

Topping pancakes with fruit sauce is a great change-up from maple syrup. Of course you could use maple syrup too. I’m not going to judge.

Blueberries are possibly my favorite fruit to eat plain and to cook with. They’re like little blue gems that you can pop in your mouth and I love the deep color they give to foods when cooked.

Buttermilk Pancakes with Blueberry Compote

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Buttermilk Pancakes with Blueberry Compote
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Buttermilk Pancakes with Blueberry Compote
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Fluffy and light buttermilk pancakes topped with a blueberry compote flavored with cinnamon.
Course: Breakfast
Cuisine: Southern
Servings: 4
Calories: 402 kcal
Author: Christin Mahrlig
Ingredients
Blueberry Compote
  • 2 cups frozen organic blueberries, defrosted or fresh
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
Pancakes
  • cups all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • teaspoon salt
  • 1 egg
  • 4 Tablespoons butter, melted
  • 1⅓ cups buttermilk
  • vegetable oil
Instructions
  1. Make Blueberry Compote. Place blueberries, brown sugar, maple syrup, lemon juice, and cinnamon in a small saucepan. Bring to a boil and then lower the heat. Simmer for 5 minutes. Keep warm.
  2. To make pancakes, mix dry ingredients in large bowl.
  3. Combine egg, butter, and buttermilk in medium bowl and whisk to combine well.
  4. Add buttermilk mixture to dry ingredients and stir until combined, but not more than necessary. Batter should be thick, but you can add a little more buttermilk if desired.
  5. Heat large nonstick griddle pan or large skillet over medium heat.
  6. Place about ½ teaspoon of oil on pan for each pancake and using a measuring cup scoop batter and pour on top of oil using about ¼ to ⅓ cup batter for each pancake.
  7. Flip when bubbles start to rise to top and continue to cook until batter cooks all the way through. These are hearty pancakes and the batter will still be gooey in the middle if not cooked long enough. Keep the heat a little lower than you normally would or the outsides will burn before the inside cooks all the way.
Nutrition Facts
Buttermilk Pancakes with Blueberry Compote
Amount Per Serving
Calories 402
* Percent Daily Values are based on a 2000 calorie diet.

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Buttermilk Pancakes with Blueberry Compote

9 thoughts on “Buttermilk Pancakes with Blueberry Compote

  1. These pancakes look so light and fluffy!! And that blueberry compote … that looks delicious. I’m pretty sure I would find ways to slather that on just about everything… lol Hope you had a great weekend!!

  2. Pancakes are my favorite weekend breakfast and I would love a big stack of these fluffy buttermilk ones! The blueberry compote looks incredible – love the pretty color – it would be hard to resist eating this by the spoonful!

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