Blueberry Pancakes Recipe

Combine 1 cup blueberries, 2 tbs sugar, 1 tbs lemon juice and 2 tbs water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally to dissolve the sugar. Let simmer 5–7 minutes until berries begin to burst and liquid thickens.

If you prefer a thicker compote, mix 1 tsp cornstarch with 1 tbs cold water to create a slurry and stir it into the simmering berries. Cook another 1 minute until noticeably thicker.

Remove from heat and taste; add a pinch of sugar or lemon if needed. Cool slightly — compote will thicken as it cools. Keep warm or reheat gently when ready to serve.

Make the maple butter: in a small bowl, beat 4 tbs softened unsalted butter with 2 tbs pure maple syrup until smooth and spreadable. Refrigerate briefly if it becomes too soft; bring to room temperature to serve.

Stir together 1 tbs icing sugar with a pinch of salt and reserve 1 tsp icing sugar for dusting at the end.

Preheat a heavy skillet or griddle over medium heat. Lightly grease with 1 tbs extra butter and keep a folded paper towel nearby to wipe excess. The surface is ready when a few drops of water dance and evaporate.

In a large mixing bowl whisk together 1.5 cups flour, 2 tbs sugar, 2 tsp baking powder, 0.5 tsp baking soda and 0.5 tsp salt until evenly combined.

In a separate bowl whisk 1.25 cups buttermilk, 1 large egg, 3 tbs melted butter and 1 tsp vanilla until smooth.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. A few small lumps are fine—do not overmix or pancakes will be tough.

Fold in 1 cup fresh blueberries gently into the batter so they are evenly distributed but not crushed.

Spoon about 1/4 cup batter per pancake onto the preheated skillet, spacing them comfortably. Cook for 2–3 minutes until bubbles form on the surface and edges look set.

Carefully flip the pancakes and cook for another 1.5–2 minutes until golden brown and cooked through. Adjust heat as necessary so they brown evenly without burning.

Transfer cooked pancakes to a warm plate in a single layer or loose stack. Keep warm in a low oven (90–100°C / 200°F) while you finish the rest.

Stack pancakes (2–3 per serving) on plates. Spoon 2–3 tbs warm blueberry compote over the stack and add a generous dollop (about 1 tbs) of maple butter on top so it melts over the pancakes.

Drizzle with about 1–2 tbs of additional maple syrup (adjust to taste). Dust with the reserved 1 tsp icing sugar for a finishing touch.

Serve immediately while hot. Leftover compote can be refrigerated up to 4 days; maple butter refrigerated up to 5 days (bring to room temperature before using).