These Blueberry Pancakes are a blueberry lover’s breakfast dreams come true. They’re perfectly soft, fluffy, loaded with juicy blueberries, and topped with an optional blueberry compote!
Easy Blueberry Pancakes with Blueberry Compote
If you’re like me, you likely purchased some fresh blueberries at a local farmer’s market and now you’re trying to figure out the best way to use them.
You’ve come to the right place. These Blueberry Pancakes are exactly what you’re looking for.
This pancake recipe is a variation of my Fluffy Buttermilk Pancakes recipe…except the batter is loaded up with fresh, sweet, juicy bites of blueberry. They’re super similar to iHop blueberry pancakes—but better since they’re homemade!
How Do You Make Blueberry Pancakes?
These better-than-iHop blueberry pancakes take just 5 minutes to prep! Here’s a quick summary of the recipe:
To Make the Pancakes:
- In a bowl, mix together flour, buttermilk, milk, butter, sugar, egg, baking powder, vanilla, baking soda, and salt until combined. Gently fold in the blueberries.
- Heat a large skillet over medium heat, add a little bit of butter, then scoop ⅓ cup of batter into the pan. Cook until the edges crisp and bubbles form, then flip and cook until golden-brown.
- Repeat with the rest of the batter.
How to Make Blueberry Compote for Pancakes
This blueberry compote recipe is totally optional, but does make a delicious topping option for the pancakes!
- In a saucepan, mix blueberries, sugar, cornstarch, and water.
- Cook over low-medium heat until thickened, stirring every couple minutes, then serve with pancakes.
Tips for Fresh Blueberry Pancakes
- Butter the pan before cooking the pancakes. Just a little coating of butter gives the pancakes delicious crispy edges. Be sure to wipe the skillet as needed to prevent the butter from burning.
- After pouring the batter into the pan, carefully spread it out a bit so it’s in an even layer. This helps the pancakes cook more evenly.
- Cook at medium heat. I know. All you want to do is crank up the heat so the pancakes cook more quickly. But if the heat is too high, the outside will burn before the middle is cooked through. Be patient! If you’re able, check the temperature of the skillet to make sure it’s around 375ºF.
- You’ll know the pancake is ready to be flipped when bubbles start to form on top and the very edges are turning golden and crisping up slightly.
- To keep already-cooked pancakes warm, heat the oven to 200ºF and layer them on a baking sheet. Don’t stack them or they will get soggy!
- If you don’t have buttermilk, you can swap it out for sour milk, which is a mixture of milk and vinegar or lemon juice. Buttermilk is definitely preferred, though!
- Make a double batch of blueberry compote if you love a lot of topping on your pancakes.
I love to pretend these are iHop blueberry pancakes and serve them just as iHop would with a fresh blueberry compote!
If you decide to skip the compote, you can top your pancakes off with maple syrup, whipped cream, chocolate chips, peanut butter, you name it!
Refrigerator: Leftover pancakes will stay fresh in an airtight container in the fridge for up to 2 days.
If you decide to make the blueberry compote, any leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating: To warm leftover pancakes, heat them in the oven, microwave, or toaster until heated through.
Is it Better to Use Fresh or Frozen Blueberries in Pancakes?
I prefer the flavor and texture of fresh blueberries in pancakes, but you can really use whichever one you have on hand. Both work great!
Can I Just Add Fruit to Pancake Mix?
In theory, yes. But I highly recommend making the homemade buttermilk pancakes. They really are just as easy as pancake mix, but they taste so much better!
This Batter Seems Too Thick. Can I Thin It Out?
This pancake batter is thick. It’s shouldn’t be thin like muffin batter.
However, if you’d like to thin it out a bit, add a couple of tablespoons of milk at a time until it’s a little thinner. Just keep in mind that additional milk changes the taste if too much is added.
For the Pancakes:
- 1 ½ cups all-purpose flour
- ¾ cup buttermilk
- ¾ cup milk
- ¼ cup unsalted butter, melted and cooled (plus more for cooking the pancakes)
- 1 tablespoon granulated sugar
- 1 large egg
- 2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup fresh blueberries
For the Blueberry Compote (Optional):
- 6 ounces fresh blueberries, fresh or frozen (thawed)
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 teaspoon cornstarch
To Make the Pancakes:
- Heat a large skillet or griddle pan over medium heat.
- In a large bowl, combine the flour, buttermilk, milk, butter, sugar, egg, baking powder, vanilla, baking soda, and salt until just combined.1 ½ cups all-purpose flour¾ cup buttermilk¾ cup milk¼ cup unsalted butter1 tablespoon granulated sugar1 large egg2 teaspoons baking powder2 teaspoons pure vanilla extract½ teaspoon baking soda¼ teaspoon kosher salt
- Gently fold in the blueberries.1 cup fresh blueberries
- Once the skillet reaches 375°F, add some butter and swirl it around to coat the pan.
- Use a ⅓ measuring cup to scoop the batter into the pan.
- Cook until the edges crisp and bubbles start to form, then use a spatula to flip the pancake and cook the other side.
- Repeat with the remaining batter. While the pancakes cook, make the blueberry compote.
To Make the Blueberry Compote:
- Add the blueberries, sugar, cornstarch, and water to a small saucepan.6 ounces fresh blueberries¼ cup granulated sugar2 tablespoons water1 teaspoon cornstarch
- Cook over low-medium heat, stirring every couple of minutes.
- Continue to cook until desired thickness is reached then remove from heat.
- Serve the pancakes with butter, a drizzle of blueberry compote, and whipped cream. Enjoy!
- Scroll up to the post to see tips, FAQs, and storage information.