Breakfast is probably my favorite meal of the day because not only is it super important, it is so versatile. Living here in Austin, I have probably eaten so many varieties of breakfasts and brunches but sometimes the breakfast staples we all know and love- like pancakes- will always be the best. This easy blueberry buttermilk pancake recipe with a berry compote will never go out of style.
For the berry compote:
1 pint (8 oz.) fresh strawberries, hulled
1 pint (8 oz.) fresh raspberries
2 Tbsp. sugar
2 tsp. fresh lemon juice
1 tsp corn starch mixed with 2 tsp cold water
For the pancakes:
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
3 Tbsp. granulated sugar
2 1/4 cups buttermilk
4 Tbsp. unsalted butter, melted
1/2 tsp. vanilla extract
Maple syrup for serving
To make the berry compote, combine the strawberries, raspberries, sugar and lemon juice in a small sauce pan. Over medium heat, cook the berries until they reach a simmer and begin to break down. Stirring occasionally, cook the mixture for about 20 minutes until it thickens. *If your compote isn’t thickening so easily, (like mine wasn’t) simply add the corn starch slurry.* Allow the compote to cool to room temperature. Use right away or store in an airtight container for up to 1 week.
For the pancakes, sift together the flour, baking powder, baking soda, and salt in a large bowl. In another large bowl, whisk the eggs until they are light and frothy. Add the sugar, melted butter, buttermilk, and vanilla extract to the eggs and mix well. Slowly, add a little bit of the flour mixture to the egg mixture until all is combined. Stir the batter until slightly smooth, making sure not to over mix.
Carefully heat a griddle or nonstick pan over medium heat. Spray the griddle or pan with cooking/baking spray and ladle about 4 oz. or so of the pancake batter onto the hot griddle. Cook the pancake until bubbles on top begin to form and the batter looks ‘set.’ Flip the pancake over and cook for an additional 2-3 minutes on the other side. Serve the pancakes immediately or transfer to a plate or baking sheet and place in a 200 degree pre-heated oven to keep warm. Repeat the same process with the rest of the pancake batter.
Serve the pancakes with the berry compote and warm maple syrup. *This recipe yields 16 pancakes.*