Tall, Fluffy Buttermilk Pancakes with Blueberry Compote

Steps

1. Step 1

   Make the compote: combine the blueberries, sugar, water, lemon zest, lemon juice and a pinch of salt in a small saucepan. Bring to a simmer over medium heat, stirring now and then.

   4 min

   • 3 cups blueberries (fresh or frozen)
   • 1/3 cup granulated sugar
   • 2 tbsp water
   • 1 tsp lemon zest
   • 1 tbsp lemon juice
   • 1 pinch salt
2. Step 2

   Simmer, mashing about half the berries against the side of the pan with a spoon, until the syrup coats the back of the spoon, 8 to 10 minutes. Take off the heat and set aside; it thickens more as it cools.

   10 min, hands-off

3. Step 3

   Make the batter: in a large bowl, whisk together the flour, sugar, baking powder, baking soda and fine salt.

   2 min

   • 2 cups all-purpose flour
   • 2 tbsp granulated sugar
   • 2 tsp baking powder
   • 1 tsp baking soda
   • 3/4 tsp fine salt
4. Step 4

   In a second bowl, whisk the eggs, then whisk in the buttermilk, 4 tbsp of the melted butter and the vanilla until smooth. Reserve the remaining 1 tbsp melted butter for the pan.

   3 min

   • 2 large eggs
   • 2 cups buttermilk
   • 4 tbsp unsalted butter
   • 1 tsp vanilla extract
5. Step 5

   Pour the wet mixture into the dry and fold with a spatula just until no dry flour remains. The batter should be thick and lumpy — stop mixing while lumps are still visible, or the pancakes will be tough. Let it rest 10 minutes so it puffs up.

   10 min, hands-off

6. Step 6

   Heat a large nonstick or cast-iron skillet over medium heat. Brush lightly with oil (or the reserved melted butter). The pan is ready when a drop of water sizzles and skitters.

   3 min

   • 1 tbsp unsalted butter
   • 1 tbsp neutral oil or butter, for the pan
7. Step 7

   Scoop a scant 1/3 cup batter per pancake into the pan, 2 or 3 at a time without crowding. Cook until bubbles break on the surface and the edges look set and dry, 2 to 3 minutes. Flip once and cook until puffed and golden underneath, 1 to 2 minutes more. Lower the heat if they brown too fast.

   12 min

8. Step 8

   Keep the finished pancakes warm in a single layer on a rack or plate in a low oven (200°F) while you cook the rest, re-greasing the pan lightly between batches.

   200°F

9. Step 9

   Stack the pancakes, top with a pat of butter if you like, spoon over the warm blueberry compote and pass the maple syrup.

   2 min

   • maple syrup
   • butter

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026