Blueberry Buttermilk Pancakes with Blueberry Compote
Fluffy pancakes filled with blueberries and topped with a thick, delicious blueberry sauce
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast
Cuisine American
Blueberry Compote
- 1 1/2 cups fresh blueberries
- 1 Tbsp lemon juice
- 1 Tbsp water
- 2 Tbsp sugar
Blueberry Buttermilk Pancakes
- 1 egg
- 1/2 cup buttermilk
- 1 Tbsp coconut oil
- 1/2 cup flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1 cup blueberries
Blueberry Compote
Put the blueberries, lemon juice, water and sugar in a small sauce pan. Cook over medium heat for 10 minutes. Be sure to stir every couple of minutes.
Remove from heat and allow to cool for a few minutes. Use right away or store in the refrigerator for a few days. Makes about 1 cup of sauce.
Blueberry Buttermilk Pancakes
Heat a large skillet or griddle over medium heat.
In a medium mixing bowl add the egg and whisk until the white and yolk is combined. Add the sugar, oil, and buttermilk and whisk several times.
To the wet ingredients add the flour, salt and baking powder. Whisk until just combined. You don't want to over mix the batter.
Add the blueberries and stir so that they are evenly incorporated. Leave a few out so that you can add to the pancakes any spots that might not have many blueberries when cooking.
Spray the skillet/griddle with cooking spray. Scoop 1/3 cup batter onto the skillet/griddle. Cook for several minutes on each side until golden brown in color. Flip and finish cooking on the other side. Batter makes 4 large pancakes.
Keyword Blueberry compote, blueberry pancakes