Fresh Baked Blueberry Pancakes Recipe
fresh blueberries baked inside & on top, served with our blueberry compote on the side
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Ingredients
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Pancake batter
Topping & finishing
Blueberry compote (served on the side)
Method
Pancake batter
- 1
Prepare dry ingredients
In a large mixing bowl whisk together the all-purpose flour, baking powder, granulated sugar, and fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk the eggs until blended. Add the whole milk, melted butter, and vanilla extract; whisk to combine.
- 3
Mix batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula until mostly combined; some small lumps are okay. Do not overmix to avoid tough pancakes.
- 4
Fold in blueberries
Gently fold 1 cup fresh blueberries into the batter, distributing them evenly but avoiding crushing them.
- 5
Rest batter
Let the batter rest for 5 minutes while you preheat the pan. This relaxes the gluten and helps produce tender pancakes.
Cooking & topping
- 6
- 7
Cook pancakes
For each pancake, pour about 1/4 cup batter onto the hot surface, spacing them to allow spreading. Immediately sprinkle a few extra fresh blueberries on top of each pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- 8
Flip and finish
Carefully flip each pancake and cook the second side until golden and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a warm plate or oven set to low (about 200°F / 95°C) to keep warm while you finish the batch. Repeat with remaining batter, adding more butter/oil to the pan as needed.
- 9
Serve
Stack pancakes on plates, dust lightly with powdered sugar if desired, and serve with the blueberry compote on the side. Garnish with extra fresh blueberries.
Blueberry compote
- 10
Combine fruit and sugar
In a small saucepan combine 2 cups fresh or frozen blueberries, 1/2 cup granulated sugar, 1 tablespoon water, lemon juice, and lemon zest. Stir to combine.
- 11
Simmer
Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. If using frozen berries, cook a bit longer until they release their juices.
- 12
Thicken
In a small bowl whisk the 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Pour the slurry into the simmering blueberries and stir continuously for 30–60 seconds until the compote thickens slightly. If the compote becomes too thick, stir in a teaspoon or two of water to reach desired consistency.
- 13
Finish and cool
Remove the compote from heat and stir in 1 tablespoon butter for a glossy finish, if using. Taste and adjust sweetness or lemon if desired. Allow the compote to cool slightly; it will thicken further as it cools. Serve warm or at room temperature alongside the pancakes.