I may be early for National Blueberry Pancake Day (that day in the U.S. falls on January 28th) but I always feel like there’s never a bad day to make a batch of these babies and eat them.
There’s something comforting about having a small or tall stack of these warm, fluffy, slightly crisp cakes with a few bright bites of blueberries at home and at your leisure.
I have collaborated with Driscoll’s to highlight their fresh, high quality blueberries and incorporate them into my blueberry almond buttermilk pancakes. I wanted to emphasize the blueberries even further by making a lemon blueberry compote.
Want the recipe? Read on…
Blueberry Almond Buttermilk Pancakes with Blueberry Lemon Compote
Makes about 12 pancakes
1 cup all-purpose flour
1/3 cup almond flour (or almond meal)
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk*
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh blueberries (I used Driscoll’s)
*You can make your own buttermilk: measure a scant 1 1/4 cups milk and add 1 tablespoon vinegar or lemon juice. Let it stand for 5-10 minutes and it will thicken.
Preheat oven to 250°F. Place baking sheet in oven. Whisk all the dry ingredients (the first 4 ingredients) in large bowl. Whisk the buttermilk, eggs, and 2 tablespoons butter in a separate medium bowl. Take the wet ingredients and add them into the dry ingredients.
Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Once the pancake starts to bubble on the edges, sprinkle a large pinch of blueberries (if you must measure, I would estimate a heaping tablespoon). Make sure not to add too many blueberries or you will have a difficult time flipping the pancake. Give it another 30 seconds or take a peek underneath and see if it’s golden brown enough to flip. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm.
Blueberry Lemon Compote
1 1/2 cup fresh blueberries (I used Driscoll’s)
1/2 lemon, zest and juice
1/4 cup granulated sugar
Add all of the ingredients in a stainless steel medium saucepan (or any non-reactive pan to acid) and heat it over medium-high heat. Let the blueberries pop, burst and ooze its juices. Once it reaches to a thick, jammy texture, remove the pan from the heat. Spoon the mixture and its syrup on top of your stack of pancakes before serving. Dust your pancakes with powdered sugar, if you like and tuck in.