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BLUEBERRY COMPOTE PANCAKE STACK: A Fluffy Delight Awaits!

BLUEBERRY COMPOTE PANCAKE STACK
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Fluffy, buttery, melt-in-your-mouth pancakes topped with a luscious homemade blueberry compote.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch + 1 tablespoon water (slurry)
  • 1/2 cup sweetened condensed milk or vanilla glaze
  • Powdered sugar for dusting
  • Extra fresh blueberries for garnish

Instructions

  1. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix buttermilk, egg, melted butter, and vanilla.
  3. Combine wet and dry ingredients gently — do not overmix (small lumps are okay!).
  4. Heat a lightly buttered skillet over medium heat. Pour 1/4 cup batter per pancake. Cook until bubbles form (about 2–3 minutes), flip and cook another 2 minutes.
  5. For the compote: In a saucepan, combine blueberries, sugar, and lemon juice. Simmer 4–5 minutes until berries release juices. Stir in cornstarch slurry and cook until thick and glossy.
  6. Stack pancakes high, spoon warm blueberry compote over the top, and drizzle generously with condensed milk or glaze.
  7. Finish with powdered sugar and extra blueberries.

Notes

  • Add whipped cream for extra indulgence.
  • Top with toasted almonds for crunch.
  • Serve with hot coffee or cappuccino.
  • Let batter rest 5–10 minutes for fluffier pancakes.
  • Don’t press pancakes while cooking — it makes them dense.
  • Add white chocolate chips to batter for a dessert-style twist.

Nutrition

Find it online: https://www.homeydishes.com/blueberry-compote-pancake-stack-recipe/