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.