¼cupunsalted buttermelted and cooled (plus more for cooking the pancakes)
1tablespoongranulated sugar
1large egg
2teaspoonsbaking powder
2teaspoonspure vanilla extract
½teaspoonbaking soda
¼teaspoonkosher salt
1cupfresh blueberries
For the Blueberry Compote (Optional):
6ouncesfresh blueberriesfresh or frozen (thawed)
¼cupgranulated sugar
2tablespoonswater
1teaspooncornstarch
Instructions
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 flour, ¾ cup buttermilk, ¾ cup milk, ¼ cup unsalted butter, 1 tablespoon granulated sugar, 1 large egg, 2 teaspoons baking powder, 2 teaspoons pure vanilla extract, ½ teaspoon baking soda, ¼ 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.
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!
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pancakes. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.