Blueberry Pancakes


2 cups all-purpose flour

3 tablespoon sugar

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 ¼ teaspoon kosher salt

2 ½ cups buttermilk

2 large eggs beaten

3 tablespoons unsalted butter, melted

1 tablespoon of vanilla extract

Pinch ground cinnamon

Lemon zest – as little or as much as you want

1 cup blueberries – If using fresh, dust with a tablespoon of flour. If using frozen, do not thaw them out. These steps will avoid making blue/purple pancakes, I personally liked the discolored look so I skipped these steps lol


Whisk flour, brown sugar, baking powder, baking soda, cinnamon, zest, and kosher salt together.

Make a well in the center using your whisk. Pour buttermilk, beaten eggs, vanilla, and melted butter into the well. Starting from the center, whisk everything together until everything is incorporated. Fold blueberries in batter. Lumps are okay, don’t overmix. Let pancake mixture rest for 30 mins at room temperature

Heat a skillet on medium-low heat & add a dollop of butter to the skillet. Once melted, add 1/3 cup of batter into the skillet. (If pancake mixture is thick add a splash of milk)

Flip pancakes once bubbles rise to the surface and the bottom has browned. Usually 3 mins per side for me.


Roughly 1 cup + 1/4 cup of blueberries

1/4 cup white sugar

2 tsp lemon juice

1/4 tsp lemon zest

3 tablespoons of water


Combine 1 cup of blueberries, water, zest, juice, and sugar into a saucepan. Cook over low heat until the sugar has dissolved. Increase heat to medium and bring to a gentle boil. Stirring quite often, until blueberries have thickened. Will take 10-15 mins.

Take off heat and let cool for 5 mins. Mix in the remaining 1/4 cup of blueberries

You might have extra blueberry compote leftover but it’s great over ice cream, brownies, toast, or angel food cake. If you want a thicker syrup, make a slurry. 1/2 tablespoon cornstarch to 1 tablespoon water. If you want it thinner, add water.