Name: Blueberry Pancakes with Blueberry Compote
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 13
Cuisine: Breakfast
Ingredients: 2 cups all purpose flour; 2 tsp baking powder; 1 tsp kosher salt; 2 cups whole milk; Juice of 1 lemon; 2 eggs; 4 tbsp unsalted butter, melted; 1/2 cup sugar; 1 tbsp vanilla extract; Handful of blueberries, fresh or frozen*; Butter to cook pancakes; Maple syrup, to serve, optional; 2 cups fresh or frozen blueberries; 1/2 lemon, zested and juiced; 2 tbsp agave or white sugar**; 1 tbsp vanilla extract; pinch of salt

You ready for blueberry overload!!??? Then make these Blueberry Pancakes with Blueberry Compote. Talk about delicious melt in your mouth pancakes studded with juicy blueberries and topped with an addictive blueberry compote.. Yum!!!

Blueberries not in season?? Its ok, keep frozen blueberries in your freezer for when the blueberry cravings hit 😉

Blueberry pancakes with blueberry compote. six pancakes stacked on top of each other in a white plate topped with blueberry compote and a bowl of blueberry compote in the background

Mise En Place for Blueberry Pancakes with Blueberry Compote:

Equipment:

2 Mixing bowls
Whisk
Measuring cups and spoons
Small sauce pot
Hand grater
Spatula
Non stick saute pan

Ingredients:

All purpose flour
Baking powder
Kosher salt
Whole milk – can sub milk of choice
Lemon
Eggs
Butter
Sugar
Agave
Vanilla extract
Blueberries

blueberries in a blue bowl with two sticks of cinnamon. A bowl with half a lemon and lemon zest, a bowl with agave syrup and measuring spoons with vanilla extract and salt. Blueberries scattered around

blueberry compote in a sauce pan and a bowl of blueberries in the background

Let’s make Blueberry Pancakes with Blueberry Compote!

Prep:

To one bowl, measure out all the pancake dry ingredients. In the other bowl, measure out the wet ingredients. Taste the blueberries and decide whether it needs more sweetener . Use the 2tbsp measure in the ingredient list as a base, taste the berries and go from there. Measure out the compote ingredients into the small sauce pot.

Cook:

Make the compote first. Place the small saucepan over medium low heat and let the compote simmer for 30 minutes. The Compote is ready when it has reduced by a quarter and it looks glossy. Turn off the heat and transfer the compote to a jar, it’ll thicken up as it cools. set it aside.

Whisk the pancake dry ingredients until combined. Whisk the wet ingredients until combined. Now pour the wet ingredients into the dry ingredients bowl. Whisk to combine, some lumps are ok.

Place your saute pan over medium heat on the stove, when hot add about a tbsp of butter.

Add a 1/4 cup of batter to the pan, add some blueberries on top. Let the pancake get golden on the bottom side and flip when you see lots of bubbles on the top side.

Repeat with the rest of the batter. Adjust the heat accordingly, butter will burn so don’t leave the pancakes alone.

Eat:

To serve, stack the pancakes on a plate and drizzle with maple syrup, if using, and top with all the blueberry compote your heart desires. Enjoy!

If you love this recipe then you absolutely love my Lazy blueberry Oatmeal Streusel Loaf

FAQ’s

Do i Have to thaw frozen blueberries for pancakes?

Nope. just throw them frozen on top while cooking. Thawing them will just leave you with a blueish green liquidy mess.

How long will homemade compote last in the fridge?

Blueberry compote will last up to 2 weeks in the fridge.

Is imitation vanilla extract the same as pure vanilla extract ?

Nope. Pure vanilla extract is made with vanilla and alcohol. The imitation stuff has other chemicals to boost up the vanilla flavor. Interested in learning more, read this article by The Spruce Eats.