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Blueberry Pancakes
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Blueberry Pancakes

Soft, fluffy and delicious pancakes with blueberry compote. Best for summer breakfast or brunch.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: blueberry,, breakfast, brunch, pancakes, summer, sweet
Servings: 6 pancakes
Author: Devangi Raval

Ingredients

  • 1 / 1/4 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 cup buttermilk
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • 1 egg
  • Fruits and nuts optional
  • Maple syrup optional

Blueberry compote

  • 1 cup blueberries
  • 2 -3 tbsp sugar
  • Less than 1/3 cup water

Instructions

Blueberry Compote

  • Take everything in a pot and cook it on medium heat.
  • While cooking it down, smoosh some berries with the help of spatula or potato masher. If you want to keep blueberries whole, then avoid this step.
  • I like it when some blueberries break down and some stay whole.
  • Cook it until it thickens up and its okay to keep some liquid in.
  • Other suggestions would be, if you want to completely mash the blueberries. Once its cooked down, let it cool a little bit and blend it in a food processor or mixer jar. Use that.
  • Either way its taste amazing.
  • Serve the compote once its at room temperature. It can easily be stored for a week in the refrigerator.

Pancake Batter

  • In a bowl take all dry ingredients. Give it a light mix.
  • In another bowl, mix all wet ingredients starting from buttermilk, melted butter, egg, and vanilla extract.
  • Whisk it.
  • Combine the dry and wet ingredients until everything is mixed well. Do not over mix it. If you see little lumps, its okay. Try to break them down but do not over mix it.
  • Let it rest for few minutes. Not more than half an hour.
  • Pre - Heat the skillet on medium heat.
  • Once its slightly hot, brush some butter on the skillet, pour about ¼ cup batter into circles. If you are using a big skillet you can do two at a time.
  • Let them cook a little bit about a minute or so, once you see some bubbles, you can flip them and cook them on the other side too. They should have some brown spots on them but not very dark color.
  • Keep the heat to medium and if your skillet gets hot, turn it down a little bit.
  • Finish making all the pancakes with the rest of the batter.
  • Remove them on a platter and serve it with a side of blueberry compote, nuts and crème fraiche.
  • You can also have some maple syrup on the side, if people do not want to use blueberry compote.

Notes

Tip- Any time you are making a big batch of pancakes, to avoid them getting soggy on the bottom. Remove them on a cooling rack, that would help the moisture to evaporate. If you are going to serve it immediately then, its not a big deal. 
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