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blueberry pancake stack with blueberry ginger compote
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Blueberry Buttermilk Pancakes with Blueberry Compote

These insanely fluffy buttermilk pancakes are filled with fresh blueberries and served topped with a blueberry and ginger compote.
Course Breakfast
Cuisine American
Keyword berries, blueberry, buttermilk, fruit, pancake, pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 pancakes
Calories 422kcal

Ingredients

For the compote:

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

For the pancakes:

  • 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.

Nutrition

Calories: 422kcal | Carbohydrates: 71g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 729mg | Potassium: 196mg | Fiber: 3g | Sugar: 29g | Vitamin A: 120IU | Vitamin C: 7mg | Calcium: 115mg | Iron: 3mg