Blueberry Pancakes with Blueberry Ginger Compote

These insanely fluffy buttermilk pancakes are filled with fresh blueberries and served topped with a blueberry and ginger compote. Pancakes are a weekend favorite in my house, and this easy recipe is sure to become a staple. To make these fruit-filled pancakes even more luxurious, top them with a dollop of homemade whipped cream. 

Blueberry Buttermilk Pancakes with Blueberry Ginger Compote

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Key Ingredients in This Recipe

• Blueberries – Blueberries are in season from April to October though they are at their peak in June and July. The sweet/tart berries in the sweet pancakes pair with the sticky ginger-spiked compote. 
• Ginger – Simmering the ginger with the blueberries in the compote adds a slight zing to offset the syrupy mixture. 
• Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor and a texture more similar to sour cream or yogurt than cream or milk. When added to pancake batter the acid in the buttermilk works with the baking soda to make the pancakes extra fluffy. 

How to Make Blueberry Pancakes

1. Make the compote. Add ½ cup water, sugar, ginger and blueberries to a medium saucepan. Bring to a boil over medium heat, stirring occasionally, for 5 minutes. Lower heat to medium-low and continue to simmer until the blueberries burst, about an additional 5 minutes. 
2. Let cool and set aside. Remove from heat and discard the ginger. Let cool and serve warm or at room temperature. 
3. Mix the dry ingredients. In a small bowl whisk together flour, sugar, baking powder and salt and set aside. 
4. Mix the wet ingredients. In another medium mixing bowl, whisk together buttermilk, 2 tablespoons of vegetable oil, and the eggs. Add the dry ingredients to the milk mixture and whisk until they are just combined into the batter.
5. Fold in the blueberries. Add the blueberries to the batter and gently stir them in.
6. Heat a pan or griddle. Heat a large non-stick sauté pan or griddle over medium heat. Add 2 teaspoons of oil to grease the pan and heat through. 
7. Cook the pancakes. Add enough batter to the pan to form a 4-inch circle. Cook until the surface of the pancakes have a few bubbles, 1 to 2 minutes.
8. Flip and continue cooking. Flip the pancakes carefully with a spatula and cook until the underside is golden brown, an additional 2 minutes. Remove and transfer to a serving platter. Repeat with the remaining batter, greasing the pan as needed.
9. Serve. Serve the pancakes topped with the blueberry compote.

Tips and Tricks for This Recipe

• If doubling the recipe or making a lot of pancakes, keep the cooked pancakes warm in the oven set to 200ºF. 
• Whisking the dry ingredients together first helps to prevent lumps in the pancakes. 
• Use a big nonstick skillet or griddle to cook the pancakes to give yourself plenty of room to work. 

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Blueberry Cornmeal Pancakes
• Apple Pancakes
• Diner-Style Buttermilk Pancakes
• Lemon Ricotta Pancakes with Mixed Berry Compote

Blueberry Buttermilk Pancakes with Blueberry Compote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Serves 6 pancakes

US Customary – Metric

Ingredients:

For the compote:

• ½ cup granulated sugar
• 2 (1-inch) strips ginger
• 2 cups blueberries

For the pancakes:

• 1¼ cup all purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 2 tablespoons vegetable oil, plus additional, as needed for cooking
• 2 large eggs
• 1 cup blueberries

Instructions:

For the compote:

• Add ½ cup water, sugar, ginger and blueberries to a medium saucepan.
• Bring to a boil over medium heat, stirring occasionally, for 5 minutes. Lower heat to medium-low and continue to simmer until the blueberries burst, about an additional 5 minutes.
• Remove from heat and discard the ginger. Let cool and serve warm or at room temperature.

For the pancakes:

• In a small bowl whisk together flour, sugar, baking powder and salt and set aside.
• In another medium mixing bowl, whisk together buttermilk, 2 tablespoons of vegetable oil, and the eggs. Add the dry ingredients to the milk mixture and whisk until ingredients are just combined. This batter will be thicker.
• Fold the blueberries into the batter.
• Heat a large non-stick sauté pan or griddle over medium heat. Add 2 teaspoons of oil to grease the pan and heat through.
• Add enough batter to the pan to form a 4-inch circle. Cook until the surface of the pancakes have a few bubbles, 1 to 2 minutes.
• Flip the pancakes carefully with a spatula and cook until the underside is golden brown, an additional 2 minutes. Remove and transfer to a serving platter. Repeat with the remaining batter, greasing the pan as needed.

To serve:

• Serve the pancakes topped with the blueberry compote.

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