Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (195 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- Zest of 1 lemon (about 1 tbsp)
- 1 1/4 cups (300 ml) buttermilk
- 2 large eggs
- 4 tbsp (56 g) unsalted butter, melted and slightly cooled (plus more for cooking)
- 1 tsp vanilla extract
- 1 1/4 cups (190 g) fresh blueberries, divided
- Compote: 1 1/2 cups (225 g) blueberries, 2 tbsp (25 g) sugar, 1 tbsp lemon juice, 2 tbsp water, 1 tsp cornstarch
- Topping: 3/4 cup (180 g) plain Greek yogurt or mascarpone, 1–2 tbsp honey, 1/2 tsp vanilla
Do This
- 1) Stir compote ingredients in a small pot; simmer 6–8 minutes until syrupy. Cool slightly.
- 2) Whisk dry pancake ingredients (flour, sugar, leaveners, salt, lemon zest).
- 3) Whisk wet ingredients (buttermilk, eggs, melted butter, vanilla); add to dry and mix just until combined.
- 4) Fold in 1 cup blueberries; save the rest for topping each pancake on the griddle.
- 5) Cook on a buttered skillet/griddle at 375°F (190°C): 1/4 cup batter each, 2–3 minutes per side.
- 6) Sweeten yogurt/mascarpone with honey and vanilla.
- 7) Serve pancakes with warm compote and a dollop of sweetened yogurt/mascarpone.
Why You’ll Love This Recipe
- Bright lemon zest makes the blueberries taste even juicier and more fragrant.
- The batter stays light and tender because you mix it gently and fold berries in at the end.
- Quick blueberry compote tastes like a fancy topping, but it’s done in under 10 minutes.
- Greek yogurt or mascarpone adds a creamy, lightly sweet contrast to the warm fruit.
Grocery List
- Produce: 1 lemon, fresh blueberries (about 3 cups / 415 g total)
- Dairy: buttermilk, unsalted butter, eggs, plain Greek yogurt or mascarpone
- Pantry: all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, vanilla extract, honey, cornstarch
Full Ingredients
Blueberry Lemon Pancakes
- 1 1/2 cups (195 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- Zest of 1 medium lemon (about 1 tbsp / 6 g), finely grated
- 1 1/4 cups (300 ml) buttermilk, at room temperature if possible
- 2 large eggs, at room temperature if possible
- 4 tbsp (56 g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 1/4 cups (190 g) fresh blueberries, divided (1 cup for batter, 1/4 cup for topping pancakes as they cook)
- 1–2 tbsp unsalted butter, for greasing the pan
Quick Blueberry Compote
- 1 1/2 cups (225 g) fresh blueberries
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) water, divided
- 1 tsp cornstarch
- Pinch of fine salt
Lightly Sweetened Greek Yogurt or Mascarpone
- 3/4 cup (180 g) plain Greek yogurt or mascarpone
- 1–2 tbsp (15–30 ml) honey (adjust to taste)
- 1/2 tsp vanilla extract
- Optional: 1 tsp finely grated lemon zest (for extra citrus pop)
Optional Garnishes
- Extra fresh blueberries
- Extra lemon zest
- Warm maple syrup (especially good if you like it sweeter)
Step-by-Step Instructions
Step 1: Make the quick blueberry compote
In a small saucepan, combine 1 1/2 cups (225 g) blueberries, 2 tbsp (25 g) sugar, 1 tbsp (15 ml) lemon juice, a pinch of salt, and 1 tbsp (15 ml) water. Bring to a gentle simmer over medium heat.
Simmer for 4–6 minutes, stirring occasionally, until some berries burst and the mixture looks juicy and jammy.
In a small bowl, whisk 1 tsp cornstarch with the remaining 1 tbsp (15 ml) water until smooth. Stir the slurry into the saucepan and simmer 1–2 minutes more, until lightly thickened and glossy. Remove from heat; it will continue to thicken as it cools.
Step 2: Mix the sweetened yogurt or mascarpone
In a small bowl, stir together 3/4 cup (180 g) Greek yogurt or mascarpone, 1–2 tbsp honey, and 1/2 tsp vanilla until smooth. Taste and adjust honey as needed. If you love a brighter finish, stir in 1 tsp lemon zest.
Cover and refrigerate while you cook the pancakes (this keeps it thick and dollopable).
Step 3: Combine the dry pancake ingredients
In a large mixing bowl, whisk together 1 1/2 cups (195 g) flour, 2 tbsp (25 g) sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and the zest of 1 lemon. Whisk well to evenly distribute the leaveners and zest (this helps the pancakes rise evenly and taste consistently lemony).
Step 4: Whisk the wet ingredients, then gently make the batter
In a medium bowl (or large measuring jug), whisk together 1 1/4 cups (300 ml) buttermilk, 2 eggs, 4 tbsp (56 g) melted butter, and 1 tsp vanilla.
Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir gently just until you no longer see large streaks of dry flour. The batter should look a little lumpy; that’s exactly what you want for tender pancakes.
Step 5: Fold in blueberries and rest the batter briefly
Gently fold 1 cup (about 150 g) blueberries into the batter. Let the batter rest for 5 minutes at room temperature. This short rest helps the flour hydrate and gives the leaveners a head start for fluffier pancakes.
Step 6: Heat the pan to the right temperature
Heat a griddle to 375°F (190°C), or heat a large nonstick or cast-iron skillet over medium heat until a drop of water sizzles on contact. Lightly grease with a thin layer of butter.
If your pan runs hot, reduce the heat slightly; pancakes do best when they cook through slowly enough to rise before the outside gets too dark.
Step 7: Cook the pancakes in batches
Scoop 1/4 cup (60 ml) batter per pancake onto the griddle. Immediately sprinkle a few of the reserved blueberries (from the remaining 1/4 cup) on top of each pancake. This keeps berries from sinking and gives you those beautiful berry-studded tops.
Cook the first side for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for 1 1/2 to 2 1/2 minutes more, until golden brown and the centers spring back lightly when touched.
Transfer to a plate and keep warm in a 200°F (93°C) oven while you finish the remaining batter, adding a little more butter to the pan as needed.
Step 8: Serve with compote and creamy topping
Stack pancakes on plates, spoon warm blueberry compote over the top, and finish with a generous dollop of sweetened Greek yogurt or mascarpone. Add a pinch of fresh lemon zest over everything right before serving for the brightest flavor.
Pro Tips
- Don’t overmix: Stir just until combined. A slightly lumpy batter makes the pancakes tender instead of chewy.
- Control the heat: Aim for 375°F (190°C) on a griddle. If pancakes are browning too fast, lower the heat so the centers cook through.
- Fold berries gently: Blueberries can stain and thin the batter if crushed; fold with a light hand.
- Use the “reserved berry” trick: Adding a few berries on top of each pancake (after pouring batter) improves berry distribution and keeps pancakes from tearing when you flip.
- Make compote thicker or thinner: Simmer 1–2 minutes longer for thicker; add 1–2 tsp water for a looser, more syrupy topping.
Variations
- Frozen blueberry version: Use frozen blueberries in the compote (no need to thaw). For the batter, use frozen berries straight from the freezer and fold gently; expect a little more purple streaking.
- Extra-lemony pancakes: Add 1 tbsp (15 ml) lemon juice to the wet ingredients and increase sugar to 3 tbsp (38 g) to balance the tang.
- Whole-grain swap: Replace 1/2 cup (65 g) of the all-purpose flour with whole wheat flour. Add 2 extra tbsp (30 ml) buttermilk if the batter feels too thick.
Storage & Make-Ahead
Pancakes: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, toaster oven, or on a skillet over low heat until warmed through (about 2–4 minutes, depending on method). For longer storage, freeze pancakes in a single layer, then transfer to a freezer bag and freeze for up to 2 months.
Compote: Store in a sealed container in the refrigerator for up to 5 days. Rewarm gently in a saucepan over low heat or microwave in 15–20 second bursts, stirring between.
Sweetened yogurt/mascarpone: Keep covered in the refrigerator for up to 3 days. Stir before serving.
Nutrition (per serving)
Approximate, based on 4 servings (includes pancakes, compote, and Greek yogurt topping): 520 calories, 18 g protein, 68 g carbohydrates, 20 g fat, 6 g saturated fat, 6 g fiber, 28 g sugars, 780 mg sodium.
