buttermilk pancakes with blueberry compote
Is there anything else that says ‘Saturday morning’ quite like homemade pancakes? This is a really simple recipe with just a few ingredients, and comes together in just a few minutes. No reason to buy the boxed stuff, you probably already have all of the ingredients in your kitchen.
These pancakes are light and fluffy, and not too sweet, so they’re perfect for pairing with plenty of butter and maple syrup, or my personal favorite, a quick and easy blueberry compote.
This recipe makes about 4 good sized pancakes, but of course you can make them smaller or bigger depending on your preference. You can also easily double or triple the recipe if you have more people to feed!
Start by measuring out the dry ingredients into a mixing bowl, whisk to combine, and set aside.
Make the buttermilk by adding 1/2 tablespoon of distilled white vinegar to the milk and letting it sit for a few minutes. I like using buttermilk because it results in a lighter and fluffier batter. The milk should begin to curdle after a few minutes – the end result won’t be as thick s regular buttermilk, but will work just as well in the recipe.
Mix together the wet ingredients, including the buttermilk; and then pour into the dry ingredients and mix to combine. Don’t over mix the batter – just until all the ingredients are combined and a uniform consistency.
Preheat a non-stick skillet over medium high heat. Use a 1/4 cup measuring cup to pour the batter into the skillet. To get that gorgeous golden brown color, don’t flip the pancake until the top (uncooked) side starts to bubble. It’ll look like this:
Use a thin plastic spatula to flip the pancake. Let the pancake cook for a few minutes(2-3) more to ensure it’s cooked through, and then transfer to a plate and cover with a clean dishtowel.
Repeat until you run out of batter. Using the 1/4 cup measuring cup to pour the batter helps ensure the pancakes are all uniform in size, so you should end up with a beautiful stack of golden brown pancakes. Top with butter and maple syrup, blueberries, strawberries, bananas, chocolate chips…the possibilities are endless! My favorite is a quick and easy blueberry compote.
- 1 cup cake flour (all-purpose flour works just as well!)
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 large egg (eggwhites only)
- 1 cup milk
- 1/2 tablespoon white vinegar
- toppings of your choice (butter, maple syrup, etc)
Blueberry compote topping:
You guys. This is so easy. It looks and sounds fancy, but seriously, it’s 3 ingredients and a few minutes on the stove. It’s seriously that simple. Take a pint of blueberries, 1/4 cup of water, and a tablespoon of sugar, and pour it all into a small pot over medium high heat.
After a few minutes, the blueberries will start to break down. Add the juice from half of a lime, and let simmer.
The liquid will start to thicken up – let it simmer until it reduces down by half. After the sauce has thickened and the blueberries have broken down, it’s ready to serve! Top with a little grated lime zest, pour over your pancakes, and enjoy!
- 1 pint blueberries (or 1 cup frozen blueberries)
- 1/4 cup water
- 1 tablespoon sugar
- 1 small lime or 1 teaspoon lime juice