Markham Recipe

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly distributed.

Mix wet ingredients

In a separate medium bowl whisk the buttermilk, whole milk, eggs, melted cooled butter, and vanilla extract until smooth and homogeneous.

Fold wet into dry

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a spatula until just combined — the batter should be slightly lumpy. Do not overmix to keep pancakes tender. If batter seems very thick, add up to 2 tablespoons additional milk to reach a pourable, thick consistency.

Rest the batter

Let the batter rest 10 minutes at room temperature. This allows the baking powder and soda to activate and yields fluffier pancakes.

Make the blueberry compote

While the batter rests, combine the blueberries, granulated sugar (for compote), lemon juice, and water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer. Cook 6–8 minutes, stirring occasionally, until berries burst and sauce thickens slightly. Remove from heat and set aside. If you prefer a smoother compote, mash lightly with the back of a spoon.

Heat skillet

Heat a large nonstick skillet or griddle over medium heat until hot — about 3–5 minutes. Brush the skillet with 1 tablespoon unsalted butter or use a light coating of neutral oil. Reduce heat to medium-low to prevent burning.

Cook pancakes

Using a 1/4-cup measure, pour batter onto the hot skillet for each pancake. If desired, immediately spoon a tablespoon of the warm blueberry compote onto each pancake and lightly swirl into the batter before flipping (this yields pockets of compote). Cook until edges set and bubbles form and begin to pop on the surface, about 2–3 minutes. Flip and cook the second side 1–2 minutes more until golden and cooked through. Repeat, wiping skillet if necessary and adding more butter between batches.

Keep warm

Transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batter.

Stack 3–4 pancakes per serving on plates. Spoon warm blueberry compote over the stack, drizzle with maple syrup to taste (about 1–2 tablespoons per plate), and dust lightly with powdered sugar if using. Serve immediately.

Storage: Refrigerate leftover compote in an airtight container for up to 5 days. Pancakes can be cooled and stored in the refrigerator for 2 days or frozen between parchment layers for up to 2 months — reheat in a toaster oven or skillet.