Buttermilk Pancakes Recipe
Blueberry Compote, Whipped Butter, Maple Syrup
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Ingredients
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Pancake Batter
Blueberry Compote
Whipped Butter & Finishing
Method
Pancake Batter
- 1
Prepare dry ingredients
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous.
- 3
Mix batter
Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined — a few small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and thicken slightly.
- 4
Preheat griddle
Place a heavy skillet or griddle over medium heat and brush lightly with the neutral oil or a little melted butter. The surface is ready when a few drops of water sizzle and evaporate on contact (about 350°F if using an infrared thermometer).
- 5
Cook pancakes
For each pancake, pour 1/4 cup batter onto the hot griddle, spacing evenly. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, 1–2 minutes more. Keep finished pancakes warm in a low oven (200°F / 95°C) on a baking sheet while you cook remaining batter.
Blueberry Compote
- 6
Prepare thickener
In a small bowl whisk the cornstarch with 1 tablespoon of the water until fully dissolved and free of lumps.
- 7
Cook blueberries
In a small saucepan combine the blueberries, remaining 1 tablespoon water, granulated sugar, and lemon zest (if using). Cook over medium heat, stirring occasionally, until the berries begin to release their juices and the mixture comes to a gentle simmer, about 4–6 minutes.
- 8
Thicken compote
Stir the cornstarch slurry into the simmering blueberries along with the lemon juice. Continue to cook, stirring, for 1–2 minutes until the compote has thickened slightly. Remove from heat and let cool a few minutes; it will thicken more as it cools. Taste and adjust sugar or lemon if needed.
Whipped Butter & Service
- 9
Make whipped butter
Place the softened unsalted butter in a medium bowl. Using a hand mixer or stand mixer with a paddle attachment, whip the butter on medium-high speed until light, fluffy, and slightly aerated, about 2–3 minutes. Optionally stir in a pinch of coarse salt to taste.
- 10
Plate and finish
Stack pancakes 2–3 high per serving on warm plates. Spoon warm blueberry compote over the pancakes, dollop or spread whipped butter on top (it will melt into the stack), and serve with warm maple syrup on the side for additional pouring. Serve immediately.