Buttermilk Pancakes with Blueberry Compote

Vegetarian
Health score
3%
Buttermilk Pancakes with Blueberry Compote
45 min.
18
289kcal

Suggestions


Indulge in the fluffy delight of Buttermilk Pancakes with Blueberry Compote, a classic brunch favorite that's sure to please everyone at your table. These pancakes are not just your average breakfast fare; they're a harmonious blend of light, airy texture and rich flavor, perfect for any morning meal or weekend gathering.

Imagine starting your day with a stack of warm, buttery pancakes, drizzled with a luscious homemade blueberry compote bursting with natural sweetness. The pancakes, made from a simple combination of all-purpose flour, buttermilk, and eggs, are skillfully whipped up to create a wonderfully fluffy base that cradles each delightful bite. The addition of sour cream adds an irresistible tanginess, making them moist and delicious.

Perfect for feeding a crowd, this recipe yields enough pancakes for 18 servings, ensuring that everyone gets their fill. Whether you enjoy them topped with a pat of unsalted butter and a drizzle of syrup, or as they are with the vibrant blueberry compote, each pancake promises to be a blissful experience. Plus, they come together in just 45 minutes, so you’ll have more time to enjoy your company.

Gather your loved ones, put on your favorite playlist, and let the aroma of these delectable pancakes fill your kitchen. Trust us, this Buttermilk Pancakes with Blueberry Compote recipe will become a cherished tradition for brunches to come!

Ingredients

  • 2.5 cups flour 
  • teaspoons double-acting baking powder 
  • teaspoons baking soda 
  • 18 servings blueberries 
  • 18 servings butter unsalted
  • cups buttermilk 
  • large eggs 
  • teaspoon salt 
  • cups cream sour
  • 0.3 cup sugar 
  • tablespoons butter unsalted
  • teaspoons vanilla extract 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Whisk first 5 ingredients in large bowl.
  2. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl.
  3. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
  4. Melt 1/2 tablespoon butter on griddle over medium heat.
  5. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes.
  6. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
  7. Serve pancakes immediately with butter and Blueberry Compote.

Nutrition Facts

Calories289kcal
Protein6.88%
Fat39.17%
Carbs53.95%

Properties

Glycemic Index
17.12
Glycemic Load
19.2
Inflammation Score
-7
Nutrition Score
10.554347940113%

Flavonoids

Cyanidin
12.52mg
Petunidin
46.66mg
Delphinidin
52.44mg
Malvidin
100.03mg
Peonidin
30.03mg
Catechin
7.83mg
Epigallocatechin
0.98mg
Epicatechin
0.92mg
Luteolin
0.3mg
Kaempferol
2.46mg
Myricetin
1.92mg
Quercetin
11.35mg
Gallocatechin
0.18mg

Nutrients percent of daily need

Calories:288.7kcal
14.44%
Fat:12.98g
19.98%
Saturated Fat:7.1g
44.36%
Carbohydrates:40.24g
13.41%
Net Carbohydrates:36.22g
13.17%
Sugar:19.87g
22.08%
Cholesterol:54.44mg
18.15%
Sodium:344.46mg
14.98%
Alcohol:0.31g
100%
Alcohol %:0.16%
100%
Protein:5.13g
10.26%
Manganese:0.62mg
31.2%
Vitamin K:29.61µg
28.2%
Vitamin C:14.59mg
17.68%
Fiber:4.02g
16.09%
Vitamin B2:0.26mg
15.56%
Vitamin B1:0.21mg
14.09%
Selenium:9.76µg
13.95%
Folate:46.35µg
11.59%
Phosphorus:101.15mg
10.11%
Vitamin A:496.39IU
9.93%
Calcium:99.15mg
9.92%
Vitamin B3:1.7mg
8.51%
Vitamin E:1.2mg
7.99%
Iron:1.4mg
7.76%
Copper:0.13mg
6.34%
Potassium:211.39mg
6.04%
Vitamin B6:0.11mg
5.73%
Vitamin B5:0.54mg
5.4%
Magnesium:18.97mg
4.74%
Zinc:0.62mg
4.16%
Vitamin B12:0.24µg
3.97%
Vitamin D:0.57µg
3.79%
Source:Epicurious