Butterscotch Pancakes Recipe

Cook compote

Combine 2 cups blueberries, 1/4 cup granulated sugar, 1 tbsp lemon juice and 2 tbsp water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

If you prefer a thicker compote, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry. Once the berries begin to break down (3–5 minutes), stir in the slurry and simmer 1 more minute until thickened. Remove from heat and keep warm. Taste and adjust sweetness or lemon as desired.

Make whipped butter

In a small bowl, whip 4 tbsp softened unsalted butter with 1 tbsp powdered sugar, 1/4 tsp vanilla extract and 1/8 tsp salt using a fork or small hand mixer until smooth and slightly airy. Keep at room temperature until serving.

Prepare batter dry ingredients

In a large bowl whisk together 1.5 cups all-purpose flour, 2 tsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 1 1/4 cups buttermilk, 1/4 cup whole milk, 1 large egg, 3 tbsp melted cooled butter and 1 tsp vanilla extract until smooth.

Make a well in the dry ingredients and pour the wet mixture in. Stir gently until just combined; a few small lumps are okay. Do not overmix or the pancakes will be tough.

Fold in 2 ounces of the butterscotch chips (reserve about 1 oz for sprinkling). If batter looks too thick, add up to 1–2 tbsp additional milk to reach a pourable but still thick consistency.

Rest batter

Let the batter rest 5 minutes while you heat the griddle; this helps the leavening activate and produces tender pancakes.

Heat griddle

Heat a nonstick griddle or large skillet over medium heat (about 375°F / moderate). Lightly brush with 1 tbsp neutral oil or melt a little butter to coat the surface.

For each pancake, pour 1/3 cup batter onto the hot griddle. Immediately sprinkle a few reserved butterscotch chips on top of each pancake so some chips are on the surface and some are inside as it cooks.

Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook the second side 1–2 minutes more, until golden and cooked through. Adjust heat if browning too quickly. Repeat with remaining batter, brushing griddle between batches as needed.

Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Plate and serve

Stack four pancakes per serving. Spoon hot blueberry compote over the stack, add a generous dollop of whipped butter on top and sprinkle any remaining butterscotch chips over the pancakes. Serve immediately with maple syrup on the side, if desired.