Blueberry Pancakes with Blueberry Ginger Compote
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These blueberry pancakes with blueberry ginger compote are light, fluffy buttermilk pancakes filled with fresh blueberries and topped with a sweet-tart blueberry compote infused with fresh ginger. (And trust me, the process is super easy!). The buttermilk gives the pancakes a light, airy texture, while the ginger adds just enough warmth and spice to balance the sweetness of the berries. They’re an easy weekend breakfast or brunch recipe that feels special enough for a crowd but comes together in about 30 minutes—perfect if you have hungry kiddos around. If you’re looking for more breakfast favorites, try my blueberry cornmeal pancakes or these citrus-forward lemon ricotta pancakes with mixed berry compote next.
Why You’ll Love This Recipe
- Fluffy and tender – Buttermilk and baking powder create light, airy pancakes with a soft texture.
- Fresh blueberry flavor – Fresh blueberries are folded directly into the batter and cooked into a sweet-tart compote for plenty of berry flavor.
- Special but simple – The ginger-infused blueberry compote makes these pancakes feel elevated without adding much extra work.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Do not overmix the pancake batter. Whisk the wet and dry ingredients together just until combined, then gently fold in the blueberries. A few small lumps are fine and will help keep the pancakes tender and fluffy.
Swaps and Substitutions
- Blueberries: Fresh or frozen blueberries can be used for both the pancakes and the compote. If using frozen berries, there is no need to thaw them first.
- Buttermilk: If you do not have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with milk to reach 1 cup. Let it sit for about 5 minutes before using.
- Ginger: Fresh ginger provides the best flavor in the compote, but ground ginger can be used in a pinch. Start with a small amount and adjust to taste.
- Vegetable oil: Use another neutral-flavored oil, such as canola or avocado oil, for the pancake batter and cooking.
- Flour: All-purpose flour works best for the texture of these pancakes, but a 1-to-1 gluten-free all-purpose flour blend can be substituted if needed.
How to Make Blueberry Pancakes with Blueberry Ginger Compote (Step-by-Step)
- Make the compote and let cool. 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.
- Mix the dry ingredients. In a small bowl whisk together flour, sugar, baking powder and salt and set aside.
- 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.
- Fold in the blueberries. Add the blueberries to the batter and gently stir them in.
- Heat a pan or griddle and cook the pancakes. 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 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.
- Serve. Serve the pancakes topped with the blueberry compote.
How to Serve This Recipe
- With blueberry ginger compote: Spoon the warm or room-temperature compote generously over a stack of pancakes.
- With maple syrup: Add a drizzle of pure maple syrup for extra sweetness.
- With whipped cream: Top with homemade whipped cream for a richer, more decadent breakfast.
- With fresh berries: Add fresh blueberries or other seasonal berries for extra fruit flavor and color.
- For brunch: Serve alongside eggs, bacon, sausage, or fresh fruit for a complete weekend brunch spread.
How to Store This Recipe
- Pancakes: Store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
- Compote: Store the blueberry ginger compote in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled pancakes in a freezer-safe bag or container for up to 2 months, separating layers with parchment paper.
- Reheating: Reheat pancakes in the microwave, toaster, or a skillet until warmed through. Warm the compote gently in a saucepan or microwave before serving.
FAQ – Frequently Asked Questions
Yes, frozen blueberries can be used in these pancakes. Frozen blueberries can be added directly to the pancake batter without thawing and can also be used to make the compote.
Buttermilk and baking powder help make blueberry pancakes light and fluffy. For the best texture, avoid overmixing the batter, as this can develop too much gluten and make the pancakes dense.
Yes, blueberry ginger compote can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. Gently reheat the compote before serving, or serve it at room temperature.
Store the pancakes and blueberry ginger compote separately in airtight containers in the refrigerator. The pancakes will keep for up to 3 days, while the compote will keep for up to 5 days.
Blueberry pancakes are ready to flip when bubbles form across the surface of the batter and the edges look set. Cook the second side until golden brown and the center is cooked through.
Other Recipes to Try
If you loved how easy it was to whip up these blueberry pancakes, take a look at some of my other favorites below:
- Blueberry Cornmeal Pancakes
- Apple Pancakes
- Diner-Style Buttermilk Pancakes
- Lemon Ricotta Pancakes with Mixed Berry Compote
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Blueberry Buttermilk Pancakes with Blueberry Compote
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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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Notes:
Nutrition:
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