The Best Homemade Blueberry Pancakes with Blueberry Compote
These homemade blueberry pancakes are light, fluffy, golden-edged goodness. No need for a mixer or separating egg whites, just one bowl, a quick stir, and you’re well on your way to the perfect addition to any spring brunch.
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Now, you’re probably wondering what makes these homemade blueberry pancakes so darn special? The blueberry compote! If you’re like me and are easily turned off by weird textures in food then you know that plain raw blueberries in a pancake are simply just a sensory nightmare. The blueberries are hot, swollen and when you bite into it there’s a burst of watery blueberry juice in your mouth. No thanks.
Making a blueberry compote firstly reduces the water content of the blueberries and in doing so intensifies the blueberries natural sweetness and flavor. Additionally, the texture is transformed into a more jammy one so you can enjoy juicy blueberries in your pancakes without watery fruit explosions. You’re welcome!
Honestly I just make a big batch of my easy blueberry compote recipe every spring since it’s my favorite way to incorporate blueberries when baking and cooking. I use it in this lemon blueberry crumb cheesecake, this lemon blueberry banana pudding and even in this blueberry lavender lemonade!
These homemade blueberry pancakes are everything you want in a weekend breakfast—crisp, buttery edges, soft fluffy centers, and just the right amount of sweetness. They deliver the kind of cozy, golden-stack magic that feels like a warm hug on a plate. Add a generous spoonful of the perfect topping (ahem, that blueberry compote) and you’ve got a huge hit that’ll have everyone asking for seconds.
Key Ingredients
Blueberries. Frozen or fresh blueberries both work for this recipe. If you opt to skip making your own blueberry compote sub in blueberry preserves.
All-purpose flour. A flour sturdy enough for the pancakes not to fall apart and perfect for soaking up the blueberry syrup from the compote and any other breakfast syrups you desire!
Sour cream. Used to replace buttermilk – a common ingredient in many pancake recipes. Adds fat which gives a flavorful and tender pancake.
Neutral-flavored oil. Makes the pancakes much softer.
Granulated sugar. Doesn’t compete with the flavor of the blueberries, complementing the sweetness.
Eggs. A binding agent for all the ingredients
Leavening. A combo of baking soda and baking powder gives this blueberry pancake recipe maximum rise and fluffiness.
Tips for the Best Homemade Blueberry Pancakes
- Don’t skip making the blueberry compote. Making a compote transforms the blueberries into a jammy, syrupy consistency as some of the pectin is broken down. As the compote is reduced, the flavor of the blueberries is enhanced and intensified. The compote is used both in the pancakes and as a topping. In the pancakes it provides a much a more pleasant texture compared to simply folding in raw blueberries.
- Lumps are good! Don’t mix the pancake batter til smooth. Lumps will help prevent the pancakes from spreading out too much on the griddle. They also help to trap air. Both of these things help to give you fluffy homemade blueberry pancakes.
- Allow the pancake batter to sit for at least 5 minutes. This gives the the flour time to absorb the liquid. This will make the blueberry pancakes lighter and fluffy. In the process the lumps (which are good) also absorb moisture ensuring that they’re not just dry clumps of flour.
- Use a large griddle or pan. This helps to cut down on the time it takes to make a batch of pancakes. You can use a stovetop griddle pan like this one but an electric griddle is equally as effective!
Frequently Asked Questions
- How do I get crispy edges on my pancakes? Butter – lots of it. As the butter melts, the bottom of the pancake caramelizes creating a thin crisp layer. This method will also result in a kind of “blotchy” caramelization – the patches caused by air bubbles as water evaporates from the butter. You can also use bacon grease if you prefer and get similar results!
If you prefer completely soft blueberry pancakes with uniform caramelization use minimal oil. If you are using a non-stick griddle or a seasoned cast iron pan you could opt for no oil/fat. The pancakes will release easily from these surfaces once ready revealing a soft and evenly golden brown exterior. - Can I just add the blueberry compote into the pancake batter? Yes, but it will turn your pancakes blue. When added directly to the pancake batter the blueberries react with the baking soda in the recipe which causes the color to change from purplish to a vibrant blue. It has absolutely no effect on the taste but if you’re not serving a table of toddlers you may get some wary looks so it may be better to go this route when the pancakes are only for personal consuptions.
Waiting to dollop the blueberry compote onto the pancakes once the batter is put on the griddle avoids any colors that would make guests second guess. - Can I make blueberry pancakes without buttermilk? Absolutely! One reader in New York pointed out that it was difficult to find buttermilk so naturally I committed to finding a substitute that gives the same results – enter sour cream. It has the same properties – high fat-content and a tangy flavor so it subs in perfectly. Dare I say I like the flavor of these pancakes more when I use sour cream!
If you prefer and have it available, you can sub in an equal amount or cultured buttermilk to this recipe. - Do I have to make my own blueberry compote? Though I highly recommend it, no you don’t. For this recipe, you can easily sub in your favorite blueberry preserves. I don’t recommend using jam or something labeled “spread” for this as it will have a much thicker consistency, not optimal for topping the pancakes. In addition, jams and spreads tend to have much more added sugar to extend the shelf-life. Preserves, having less sugar allow more of the natural blueberry flavor to shine through!
- Can I make the pancake batter in advance and make later? Yes! The batter will keep in an airtight container in the refrigerator for up to 3 days, ready to go the next time you have a breakfast craving. The baking powder will activate once the batter is heated on the griddle and the cool temperature slows down the activity of the baking soda so there is minimal effect on the rise.
How to make the Perfect Homemade Blueberry Pancakes
Start by Making your Blueberry Compote
Step 1. Add the blueberries, sugar and lemon zest to a medium saucepan and stir to evenly incorporate. Make sure you have cleaned the blueberries of any stems & leaves before starting the compote.
Pick a saucepan or a pot that has capacity for at least triple the volume. While the final volume will be lower, while the compote is reducing the bubbles that form can be copious and large so a larger saucepan will prevent any spills.
Step 2. Using a spoon or potato masher crush about a third to half of the blueberries. This releases more of the natural moisture in the blueberries to contribute more syrup to the compote. The fiber and pectin from the flesh of the fruit also helps to thicken the syrup eliminating the need for any cornstarch slurry.
Step 3. Cover the saucepan with a vented lid and allow the blueberries to reduce over medium heat for about 5-8 minutes. The consistency should resemble a chunky blueberry syrup.
The compote should be at a steady moderate simmer, not a boil. Do not exceed medium heat because this can cause the sugar to burn and result in an unpleasant taste in the compote.
Step 4. Set aside the compote. About a ¼ cup will be for the pancakes and the rest will be for the blueberry compote topping.
Making the Batter for the Blueberry Pancakes
Step 1. Add the all-purpose flour, granulated sugar, baking powder, baking soda & salt to a large bowl and stir to evenly incorporate. These blueberry pancakes are made in one bowl but the order of of the ingredients matters.
Mixing the dry ingredients first ensures that the baking soda and baking powder are evenly distributed, minimizing the risk of them clumping. Have you ever bitten into a pocket of baking powder or baking soda? Trust me, you don’t want to; it is very unpleasant!
Step 2. Add the wet ingredients (the oil, sour cream, egg & vanilla extract) to the dry ingredients and mix until there are no more dry spots but not until smooth. You want the batter to be lumpy – this will prevent the pancakes from spreading too much on the griddle resulting in fluffy pancakes! Allow the batter to sit for at least 5 minutes.
Step 3. While the batter rests bring the griddle up to medium heat or medium low heat. If your griddle is smoking it is way too hot and the outside of your blueberry pancakes will burn before the inside is completely cooked. The heat should allow the bottom of the pancakes to brown gradually over about 2 minutes.
Making the Blueberry Pancakes.
Step 1. Scoop the pancake batter onto the preheated griddle. Using a standard ice cream scoop will yield about 8 pancakes. Don’t worry if the scoop seems small. As the pancake cooks it will expand. For pancakes that are crisp on the outside, add a generous amount of butter to the hot griddle (about 2-3 tablespoons is appropriate for a 10-inch pan).
Step 2. Allow the pancakes to spread a little (this should only take about 10 seconds) then dollop some of the blueberries from the compote set aside earlier in the center. Aim to incorporate mostly blueberries in the pancakes, saving the syrup to use for the topping.
Step 3. Dollop a little extra pancake batter over the blueberries. The blueberries should be mostly covered but they do not have to be covered completely. This will help prevent the pancakes from sticking and the sugar from burning when you flip the pancakes.
Step 4. Flip the pancakes once the edges are dry to the touch and the pancake releases easily from the pan. If pancake batter begins to slide off the sides as you move the pancake it’s not ready to be flipped.
Cook on the opposite side until it releases easily from the pan and the pancake is golden brown.
Step 5. Serve the blueberry pancakes hot with a generous spoonful of the rest of the blueberry sauce compote. You can also serve with maple syrup , whipped cream or cool whip!
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Equipment
Ingredients
For the Blueberry Compote
- 18 oz blueberries
- 4 TBSP granulated sugar
- 1 medium lemon, zest only optional
For the Pancakes
- 1 cup all-purpose flour 122g or 4¼ oz
- ¼ cup neutral-flavored oil 60g or 2 oz
- 1 cup full-fat sour cream 260g or 9 oz
- ¼ cup granulated sugar 60g or 2 oz
- 1 large egg
- 1 tsp vanilla extract
- 1½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- butter for frying
Instructions
Start by Making your Blueberry Compote
- Add the blueberries, sugar and lemon zest (if using) to a medium saucepan and stir to evenly incorporate. Make sure you have cleaned the blueberries of any stems & leaves before starting the compote.
- Using a spoon or potato masher crush about a third to half of the blueberries to release the natural moisture in the blueberries.
- Cover the saucepan with a vented lid and allow the blueberries to reduce over medium heat for about 5-8 minutes. The compote should be at a steady moderate simmer, not a boil & the consistency should resemble a chunky blueberry syrup once ready
- Set aside the compote. About a ¼ cup will be for the pancakes and the rest will be for the blueberry compote topping.
Making the Batter for the Blueberry Pancakes
- Add the all-purpose flour, granulated sugar, baking powder, baking soda & salt to a large bowl and stir to evenly incorporate.
- Add the wet ingredients (the oil, sour cream, egg & vanilla extract) to the dry ingredients and mix until there are no more dry spots but not until smooth. You want the batter to be lumpy. Allow the batter to sit for at least 5 minutes.
- While the batter rests bring the griddle up to medium heat or medium low heat. If your griddle is smoking it is way too hot.
Making the Blueberry Pancakes
- Scoop the pancake batter onto the preheated griddle. Using a standard ice cream scoop will yield about 8 pancakes. It may seem small but as the pancake cooks it will expand.
- Allow the pancakes to spread a little (this should only take about 10 seconds) then dollop some of the blueberries from the compote set aside earlier in the center. Aim to incorporate mostly blueberries in the pancakes, saving the syrup to use for the topping.
- Dollop a little extra pancake batter over the blueberries. The blueberries should be mostly covered but they do not have to be covered completely. This only to prevent the pancakes from sticking and the sugar from burning once the pancakes are flipped.
- Flip the pancakes once the edges are dry to the touch and the pancake releases easily from the pan.
- Cook on the opposite side until it releases easily from the pan and the pancake is golden brown.
- Serve the blueberry pancakes hot with a generous spoonful of the rest of the blueberry sauce compote. You can also serve with maple syrup , whipped cream or cool whip!
Notes
- For pancakes that are crisp on the outside, add a generous amount of butter to the hot griddle (about 2-3 tablespoons should be enough for a 10-inch pan).
- If you don’t want to make your own compote you can sub in 9 ounces of blueberry preserves (half of the blueberries called for to make the compote). Make sure you reach for preserves and not jam or “spread” since those tend to be much thicker and have more sugar which makes the fruit flavor less intense.
