Fluffy Buttermilk Pancakes with Blueberry Compote Recipe | Quick and Easy
Start your morning right with these light and fluffy buttermilk pancakes topped with a sweet and tangy blueberry compote. This quick and easy recipe only takes 2 to 3 minutes to prepare and 20 minutes to cook. The pancake batter needs to rest to achieve that perfect fluffiness, giving you enough time to make the blueberry compote. Speaking of which, the blueberry compote can be stored in the fridge for 3 to 5 days, making it a versatile condiment for future pancake cravings.
To make the pancakes, simply combine all-purpose flour with salt, baking powder, and sugar. Mix in buttermilk (or a combination of vinegar and regular milk), eggs, and a splash of oil for that crispy edge. Be careful not to overmix the batter as it may affect the fluffiness. Let the batter rest for 20 minutes while you prepare the blueberry compote.
For the blueberry compote, cook blueberries, sugar, lemon juice, and water over medium heat until it thickens and the blueberries soften. It only takes about 10 minutes to achieve a deliciously sweet and slightly tangy compote. Leave some blueberries whole for added texture.
Once the batter has rested and the compote is ready, heat a skillet and pour the batter to make pancakes. Flip them once when they start to bubble and the edges look dry. Serve the pancakes topped with the luscious blueberry compote.
Try this recipe and let us know how it turns out!
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1 1/2 cups buttermilk (or 1 1/2 cups milk with 1 1/2 tablespoons vinegar)
- 2 eggs
- 2 tablespoons vegetable oil
- 2 cups blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1/4 cup water
Cooking steps:
- In a mixing bowl, combine all-purpose flour, salt, baking powder, and sugar.
- Mix in buttermilk, eggs, and vegetable oil until just incorporated. Do not overmix. Let the batter rest for 20 minutes.
- In a medium saucepan, cook blueberries, sugar, lemon juice, and water over medium heat until thickened and blueberries soften. Leave some blueberries whole for texture.
- Heat a skillet and spray with cooking spray. Pour batter onto the skillet and let it cook until bubbles appear on the surface and the edges look dry. Flip the pancake and cook the other side until golden brown.
- Repeat with the remaining batter to make more pancakes.
- Serve the fluffy buttermilk pancakes topped with the homemade blueberry compote.
- Enjoy your delicious breakfast!
