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giant stack of fluffy blueberry pancakes covered in fresh berry compote

Best EVER Blueberry Pancakes

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 pancakes
Calories: 194kcal
Easy, fluffy blueberry pancakes topped with a scratch-made fresh blueberry compote
Print Recipe

Equipment

  • 1 skillet

Ingredients

For the Pancakes

  • 1 ¼ cup flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon nutmeg
  • 1 cup milk
  • 1 tablespoon butter melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup blueberries fresh or frozen

For the Compote

  • 1 cup blueberries fresh or frozen
  • ¼ cup water
  • 3 tablespoons sugar
  • ½ teaspoon lemon zest

Instructions

To Make the Pancakes

  • Add flour, sugar, baking powder, sea salt, and nutmeg to a large mixing bowl and whisk to combine (about 15 seconds).
  • Stir in milk, melted butter, egg, and vanilla extract to dry mixture until just combined. Batter will be thick and small lumps are ok. Do not over mix.
  • Warm oil or butter to a skillet over medium heat for a couple of minutes. Add about ⅓ cup of pancakes batter to pan and allow to cook for about one minute or until bubbles form on the surface of the batter and start to pop.
  • Sprinkle a handful of blueberries over top of the pancake then flip and cook for another 45 seconds or so. Repeat this process with the remaining batter and berries until consumed.

To Make the Compote

  • Add blueberries, water, sugar, and lemon zest to a small saucepan over medium heat and stir until sugar is dissolved.
  • Cook ingredients for about three minutes until bubbling. Berries will begin to burst.
  • Reduce heat to low and simmer for about 10 minutes. Serve warm over pancakes.

Notes

Can I prep these pancakes in advance? Yes, absolutely. You can mix all the dry ingredients and store to combine with the wet ingredients just before cooking. The dry mix will keep for about one month.
How to get my pancakes extra fluffy? First, carefully check your ingredients for freshness. Expired baking powder will tank the fluffy factor. Next, don't overmix the batter as this activates the gluten and can yield chewy pancakes instead of fluffy ones. Lastly, be sure to use a hot pan.
How to freeze blueberry pancakes? Let the cooked pancakes cool to room temperature. Transfer them to an airtight container or zipper sealed food storage bag with wax or parchment paper in between each to prevent sticking. Seal and store in the freezer for up to two months.

Nutrition

Calories: 194kcal | Carbohydrates: 37g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 487mg | Potassium: 74mg | Fiber: 2g | Sugar: 15g | Vitamin A: 121IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 2mg