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My Signature Pancakes with Blueberry Compote

If pancakes don’t scream Sunday morning, I don’t know does. These are so light and fluffy and can be customized to your flavour preference. Lemon-ricotta or coconut cream are easily added in! My favourite is combo is blueberries with more blueberries. I usually add a handful of fresh berries to the batter and then cover in this Blueberry Compote


  • 3 tbsp butter, melted
  • 2 C flour
  • ¼ C sugar
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 ½ C buttermilk
  • 2 large eggs
  • 1 tsp vanilla


  1. Melt the butter in the microwave and cool.
  2. In a large bowl, mix all the dry ingredients.
  3. In a separate bowl, beat the eggs with a whisk and add the buttermilk, vanilla and butter.
  4. Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy.
  5. Heat a griddle or pan with a small amount of vegetable oil on medium heat, pour batter in, and flip when the bubbles appear on the top and the bottom is golden brown.
  6. Serve with your favourite toppings, or my blueberry sauce below. 


  • 1 C blueberries, frozen
  • Splash of water
  • Zest of one lemon
  • 3 tbsp sugar


  1. Add blueberries and water to a saucepan on medium-high heat. Cover with a lid a let mixture come to a simmer. 
  2. Once bubbling add sugar and lemon zest. Add more water if mixture looks too thick. The blueberries will naturally release their juices to help make a sauce. 
  3. Pour over pancakes while hot! 
  4. You can use the extra sauce to make yogurt parfaits or serve it alongside vanilla bean ice cream. 

1 Comment

  1. Pingback: Blueberry Compote | Mind Over Marmalade

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