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Fluffy Lemon Blueberry Pancakes Recipe with Easy Homemade Blueberry Compote

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Light and fluffy lemon blueberry pancakes served with a homemade blueberry compote that adds a juicy burst of sweetness and tangy lemon flavor. Perfect for a bright and comforting breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) milk (whole, 2%, or almond milk)
  • 4 tablespoons (60g) unsalted butter, melted and cooled slightly
  • Zest from 1 medium lemon
  • ¾ cup (110g) fresh blueberries (or frozen, do not thaw)
  • For the Blueberry Compote:
  • 1 cup (150g) fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 2 tablespoons water
  • Optional: pinch of cinnamon or vanilla extract

Instructions

  1. In a large bowl, whisk together flour, baking powder, salt, and sugar until evenly combined.
  2. In a separate bowl, beat eggs, then add milk, melted butter, and lemon zest; whisk until smooth and fragrant.
  3. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; a few lumps are okay.
  4. Carefully fold in blueberries, saving some for garnish if desired.
  5. Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour about ¼ cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and cooked through. Avoid pressing down on pancakes.
  7. Meanwhile, in a small saucepan, combine blueberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until blueberries burst and mixture thickens, about 8-10 minutes. Optionally add cinnamon or vanilla. Remove from heat and let cool slightly.
  8. Stack pancakes, spoon warm blueberry compote over the top, and garnish with extra lemon zest or fresh blueberries if desired.

Notes

Do not overmix the batter to keep pancakes fluffy; a few lumps are fine. Keep the pan at medium heat to avoid burning or undercooking. Use fresh baking powder for best rise. Fold in blueberries gently to prevent color bleed. Let batter rest 5 minutes before cooking. If batter is too thick, add a splash of milk; if too thin, add a little flour. Keep cooked pancakes warm in a low oven (200°F) while finishing the batch.

Nutrition

Keywords: lemon blueberry pancakes, blueberry compote, fluffy pancakes, homemade syrup, breakfast recipe, brunch, easy pancakes

Find it online: https://cooksyla.com/fluffy-lemon-blueberry-pancakes-recipe-with-easy-homemade-blueberry-compote/