Berry Sour Bliss Pancakes Recipe
buttermilks baked with blueberries & coconut, topped with our warm blueberry compote & drizzled with fresh sour cream
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Ingredients
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Pancake Batter
Blueberry Compote
Sour Cream Drizzle & Finish
Method
Pancake Batter
- 1
Prepare dry ingredients
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut until evenly combined.
- 2
Combine wet ingredients
In a separate medium bowl whisk the buttermilk, egg, melted butter and vanilla until smooth and lightly frothy.
- 3
Make batter
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few small lumps are fine.
- 4
Fold in blueberries
Gently fold the 1 cup of blueberries into the batter, being careful not to burst them. If using frozen berries, fold them in straight from the freezer to prevent color bleed.
- 5
Rest batter
Let the batter rest 5 minutes while you preheat the skillet (this hydrates the coconut and yields fluffier pancakes).
- 6
Cook pancakes
Heat a nonstick skillet or griddle over medium heat and add 1 teaspoon butter or neutral oil. For each pancake, pour about 1/4 cup batter onto the hot surface. Cook until bubbles form at the surface and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Add more butter to the skillet between batches as needed. Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven if desired.
Blueberry Compote
- 7
Combine & simmer
While the pancakes cook, combine 1 cup blueberries, 2 tablespoons sugar, 1 teaspoon lemon juice and 2 tablespoons water in a small saucepan over medium heat. Stir to dissolve sugar and bring to a gentle simmer.
- 8
Thicken compote
In a small cup whisk the 1 teaspoon cornstarch into 1 tablespoon cold water until smooth. Stir the slurry into the simmering berries and cook 1–2 minutes, stirring, until the mixture slightly thickens and the berries begin to burst but still hold some shape. Remove from heat and let cool slightly; compote will thicken more as it cools.
Sour Cream Drizzle & Finish
- 9
Prepare sour cream drizzle
In a small bowl whisk together 1/2 cup sour cream with 1 teaspoon milk and 1/2 teaspoon powdered sugar (optional) until smooth and pourable. Adjust thickness with a few more drops of milk if needed — it should be thick but drizzleable.
- 10
Assemble
Stack pancakes 2–3 high on plates. Spoon warm blueberry compote over the stack, letting some sauce run down the sides. Drizzle the sour cream mixture over the compote in a thin ribbon or dollops. Garnish with mint leaves if using.
- 11
Serve
Serve immediately while pancakes and compote are warm. Leftover compote keeps refrigerated for up to 4 days; rewarm gently before using.