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.
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.
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.
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- 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
- 1½ cups all-purpose flour
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- 1 egg
- 4 Tablespoons butter, melted
- 1⅓ cups buttermilk
- vegetable oil
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.
To make pancakes, mix dry ingredients in large bowl.
Combine egg, butter, and buttermilk in medium bowl and whisk to combine well.
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.
Heat large nonstick griddle pan or large skillet over medium heat.
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.
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.
Pancake batter from My Mother’s Southern Kitchen: Recipes and Reminiscences