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Fluffy Blueberry Compote Pancakes That Melt in Your Mouth

blueberry compote pancakes

Fluffy pancakes topped with a homemade blueberry compote and Greek yogurt for a delicious brunch.

Ingredients

Scale
  • Pancakes:
    • 1 1/2 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/4 cups milk
    • 1 large egg
    • 3 tablespoons melted butter (plus more for the skillet)
    • 1 teaspoon vanilla extract
  • Blueberry Compote:
    • 2 cups blueberries (fresh or frozen)
    • 2 tablespoons maple syrup (or honey)
    • 1 tablespoon lemon juice
    • 1 teaspoon cornstarch + 2 teaspoons water (slurry)
  • Topping:
    • 1 cup Greek yogurt (plain or vanilla)

Instructions

  1. Make the blueberry compote: In a small saucepan over medium heat, add blueberries, maple syrup, and lemon juice. Cook 5–7 minutes until berries burst and sauce thickens slightly. Stir in the cornstarch slurry and cook 1–2 minutes more until glossy. Remove from heat.
  2. Mix the pancake batter: In a bowl, whisk flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Pour wet into dry and stir just until combined (a few lumps are fine). Rest batter 5 minutes.
  3. Cook the pancakes: Heat a lightly buttered skillet/griddle over medium. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 1–2 minutes more until golden.
  4. Assemble: Stack pancakes on a plate. Spoon Greek yogurt around/over the stack and pour warm blueberry compote on top so it drips down the sides. Serve immediately.

Notes

  • Use fresh or frozen blueberries for the compote.
  • Adjust sweetness by adding more or less maple syrup.
  • Let the pancake batter rest for fluffier pancakes.

Nutrition

Keywords: blueberry compote pancakes, blueberry sauce for pancakes, Greek yogurt topping, easy weekend brunch, homemade pancake recipe, berry compote