Go on blueberry overload with these blueberry pancakes with homemade blueberry compote. Enjoy plump, juicy blueberries and sweet, thick compote in every bite.
The blueberry season just recently ended here in the U. S. If you’re a blueberry lover like me, you likely purchased some fresh blueberries at a local farmer’s market and froze them for a later use. Well, consider it later, because these blueberry pancakes topped with homemade blueberry compote can’t wait until next summer.
Blueberries and pancakes are probably the most perfectly paired food in the breakfast world, or at least I think so. If you read my Soft and Fluffy Pancakes post, you’ll know pancakes are one of my favorites. You’ll also know that my grandma made pancakes for me all the time as a kid, but she didn’t make them like this.
These pancakes are full of plump blueberries and topped with sweet, homemade blueberry compote. They remind me of the type you’d find at IHOP, only better. The batter takes only minutes to whip up, and the topping is super simple to make. Plus, both can be prepared ahead of time and put in the refrigerator for later.
The pancakes and the topping reheat beautifully. Blueberry pancakes are a great recipe to make on the weekend as a treat for the kids or a fun brunch idea.
Start off by mixing all the ingredients, except the blueberries, in a large bowl. A wooden spoon or a hand mixer will work fine. Add the blueberries, and gently fold to combine.
Use a 1/3 cup measuring cup, and scoop the batter onto a hot skillet or griddle. My favorite type of pan to use is a cast iron skillet or cast iron griddle. I like to use about a teaspoon of butter on the griddle before adding the batter. Cook the pancake on one side until the sides begin to crisp, and bubbles start to form.
Use a spatula to flip the pancake, and cook on the opposite side. Remove from the pan, and place on a plate. Cover with a clean kitchen towel to keep warm, and continue making the remainder of the pancakes.
Now is a good time to start the compote. Place the blueberries, water, sugar, and cornstarch in a small saucepan over medium-low heat, and stir occasionally to ensure all the ingredients combine. Cook to your desired thickness, and remove from heat.
After all the pancakes cook, place them on individual plates for serving, and top with the blueberry sauce. If you’re feeling ambitious, add some homemade whipped cream, too.
- 1 cup fresh or frozen blueberries, thawed
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup melted butter
- 6 ounces fresh or frozen blueberries, thawed
- 1/4 cup granulated Sugar
- 1 teaspoon cornstarch
- 2 Tablespoons water
Combine all pancake ingredients (except blueberries) in a large bowl. Using a hand mixer or wooden spoon, mix until combined.
Gently fold in the blueberries.
Use a 1/3 measuring cup to scoop the batter onto a warm skillet heated over medium heat. Add a little butter to the pan first if you'd like.
Cook until the edges crisp and bubbles start to form, then use a spatula to flip. Cook the other side.
Repeat with the remaining batter.
Place the cooked pancakes under a clean towel to keep them warm.
Add the blueberries, sugar, cornstarch, and water to a small saucepan.
Cook over medium-low heat, stirring every couple of minutes.
Continue to cook until desired thickness is reached then remove from heat.
Top the warm pancakes with blueberry sauce and serve.
Store leftovers in the refrigerator for up to 2 days.
*Calories are based on 2 pancakes and 2 ounces of compote per serving. This recipe makes approximately 4 servings of each.