These fluffy blueberry pancakes really live up to the “cake” part of their name. They are incredibly tender, light and filled with bright blueberries. Whether you call them pancakes, hotcakes, flapjacks or griddle cakes, these will quickly become a favorite breakfast! 

A stack of Fluffy Blueberry Buttermilk Pancakes topped with blueberry compote

BLUEBERRY PANCAKES OVERVIEW

  • Skill Level: Beginner
  • Component Used: Blueberry Compote

These are the kind of pancakes that really live up to the “cake” part of their name. They turn out incredibly fluffy and cakey in the center. The key to achieving this texture is by using cake flour and buttermilk.

If you don’t have cake flour, you are welcome to use all-purpose which will also beautiful pancakes. However, I feel that the few extra ingredients are definitely worth the end result. 

A stack of Fluffy Blueberry Buttermilk Pancakes topped with blueberry compote

Fresh or Frozen Blueberries for Pancakes?

For this recipe you will need 2 portions of blueberries. 1 for the pancakes and 1 for the compote that will go on as a topping. You can use either fresh or frozen blueberries for either portion. 

I tend to only use fresh blueberries when they are in season. Blueberry season is in the summer when they’re at their peak freshness but you can usually find fresh blueberries year round. However, if you find them in December and they don’t look so hot go for frozen. Frozen will never let you down.

For Pancakes

The only difference fresh or frozen blueberries will make in the pancakes is the color. If you add fresh blueberries to the batter, they will burst pretty quickly and color your pancakes blue.

If you add frozen blueberries to the batter, they will still burst but it will take a few minutes for them to thaw in the pan before doing so. They will have less time to spread their blue color into the pancakes. Either way it tastes the same so it’s entirely a personal preference.

A stack of Fluffy Blueberry Buttermilk Pancakes topped with blueberry compote

For compote

A compote is made by simply cooking whole fruit on the stovetop. The fruit is broken down making a sauce. The longer you cook it the thicker it will become. After cooking the compote, I like to add in more whole fruits so that the sauce contains chunky pieces all throughout.

Since the fruit is cooked, it doesn’t matter whether you use fresh or frozen blueberries. Frozen blueberries will take a bit longer to cook because it first needs to thaw in the saucepan before it breaks down.

A stack of Fluffy Blueberry Buttermilk Pancakes topped with blueberry compote
Yield: 16 4" Pancakes

Fluffy Blueberry Buttermilk Pancakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

These fluffy pancakes really live up to the "cake" part of their name. They are incredibly tender, light and filled with blueberries. Whether you call them pancakes, hotcakes, flapjacks or griddle cakes, these will quickly become a favorite breakfast! 

Ingredients

For the Pancakes

  • 180 grams (1 ½ cups) all purpose flour
  • 115 grams (1 cup) cake flour
  • 10 grams (1 tablespoon) baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 480 grams (2 cups, 480 milliliters) buttermilk *see Notes for substitution
  • 85 grams (6 tablespoons) unsalted butter, melted
  • 2 large eggs
  • 2 large egg yolks
  • 50 grams (¼ cup) granulated sugar
  • 1 teaspoon vanilla extract
  • Fresh or frozen blueberries

For the Blueberry Compote

  • 300 grams (2 cups) fresh or frozen blueberries
  • 42 grams (3 tablespoons) water
  • 50 grams (¼ cup) granulated sugar
  • 2 teaspoons lemon juice

Instructions

For the Pancakes

  1. In a large bowl, whisk together the all purpose flour (180 grams, 1 ½ cups), cake flour (115 grams, 1 cup), baking powder (1 tablespoon), baking soda (½ teaspoon), and salt (½ teaspoon).
  2. In a separate bowl, whisk together the buttermilk (480 grams, 2 cups), melted butter (85 grams, 6 tablespoons), eggs (2 large), egg yolks (2 large), sugar (50 grams, ¼ cup), and vanilla extract (1 teaspoon). Pour the wet mixture into the bowl with the dry mixture.
  3. Gently stir together the batter until just combined. It will be lumpy and that is okay. Do not keep stirring! Let the batter stand for about 5 minutes before cooking.
  4. Meanwhile, preheat a griddle or large skillet over medium-high heat. Lightly grease.
  5. Ladle batter onto the hot griddle and sprinkle blueberries across each cake. Cook for about 3-4 minutes before flipping. You will know the cakes are ready to flip when bubbles form on top and then burst.
  6. Serve with real maple syrup or warm blueberry compote (recipe below).

    For the Compote

    1. In a saucepan over medium heat, combine half of the blueberries (150 grams, 1 cup) with the water (42 grams, 3 tablespoons), sugar (50 grams, ¼ cup), and lemon juice (2 teaspoons).
    2. Cook for about 10 minutes until the blueberries begin to pop. Stir in the rest of the blueberries (150 grams, 1 cup) and cook for another 5 minutes.
    3. Serve warm over pancakes.

    Notes

    *Buttermilk Substitute: Mix together 2 scant cups of milk plus 2 tablespoons white vinegar or lemon juice. Let sit for 5 minutes before using.

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