These Easy Brown Butter Buttermilk Blueberry Pancakes are soft, fluffy, and are loaded with blueberries. They are also topped with a delicious blueberry compote which takes this recipe to the next level! Perfect for a weekend breakfast.
Pancakes are a staple in our household especially on the weekends! The kids ask for them all of the time. Sometimes, I’ll make a batch, let them cool and freeze them so I can easily pull them out and warm them when needed. They also love to dip their pancakes in the “blueberry sauce” lol. I’m so excited to finally share this classic recipe with you guys!
TIPS FOR PERFECT BUTTERMILK BLUEBERRY PANCAKES
- Brown the butter carefully – You want to make sure you cook the butter just until it smells nutty and turns golden with brown specks. This is where all the flavor comes from. Do not leave the stove because things can escalate quickly and you can easily burn your butter.
- Let the brown butter cool slightly – If it’s too hot when you get ready to add it to the rest of your ingredients, it can scramble your eggs when mixed into the batter.
- Don’t overmix the batter – Stir just until combined, a few lumps is ok. Overmixing your batter will give you dense pancakes.
- Thickness of batter- If for whatever reason your batter is too thick then add a little buttermilk at a time until you reach your desired consistency.
- Use buttermilk – It reacts with the baking soda giving the pancakes that classic tangy flavor along with a lift.
- Let the batter rest for 10-15 minutes– This helps relax the gluten and hydrate the flour which makes the pancakes soft and fluffy.
- Add blueberries directly to the pan – Pour batter first, then sprinkle blueberries on top for even distribution and less bleeding. If you try adding the blueberries to the batter you run the risk of the blueberries bursting and turning your entire pancake a blueish purple color.
- Cook on medium-low heat – Brown butter already adds richness to the pancake batter, so slower cooking prevents burning on the outside and ensures even cooking.
- Flip when bubbles form and edges set – This is your signal that it’s time to flip. No need to rush the process. Use just a little butter in the pan with additional oil when you get ready to make your pancakes to achieve those nice buttery, crispy edges.
HOW TO MAKE THE PERFECT BLUEBERRY COMPOTE
- Use fresh or frozen blueberries – Whatever you have on hand feel free to use it, both work great! However,keep in mind that frozen will release more liquid, so you may need to simmer a bit longer.
- Don’t skip the acid – Just a little squeeze of lemon juice brightens up the flavor a bit and balances the sweetness.
- Don’t boil – Keep the heat on medium-low so the berries can develop flavor without burning.
- Stir occasionally, not constantly – Let the berries cook and reduce, but stir enough to prevent sticking.
- Cook until it coats the back of a spoon – That’s your signal that it’s ready. It will thicken more as it cools. If that happens and it ends up being too thick just add a couple of splashes of water.
- Let it cool slightly before serving – It thickens and won’t run all over your pancakes.
FAQs
WHAT IS BROWN BUTTER?
Browning butter means melting it and continuing to cook it until the milk solids toast. As the butter cooks, moisture evaporates, the milk solids sink to the bottom of the pan and turn golden brown, and the butter develops a dark amber color. This extra step transforms the flavor, creating a beautifully complex, nutty/ caramel flavor that regular melted butter doesn’t have. Here is a perfect video showing steps for how to brown butter.
WHAT IS BUTTERMILK AND WHY IS IT USED IN PANCAKES?
Buttermilk is a slightly thick and tangy dairy liquid that’s leftover after churning butter, which is higher in protein and lower in fat. Adding buttermilk to pancakes makes them fluffy. It reacts with the baking soda making them lift. It also adds moisture to the pancakes so that they don’t taste dry.
HOW TO MAKE PANCAKES AHEAD OF TIME?
You can make these buttermilk blueberry pancakes ahead of time and keep them warm in the oven until ready to serve. Simply set your oven to 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.
HOW DO YOU FREEZE PANCAKES?
- Place the pancakes on a baking sheet so they aren’t touching, and place in the freezer for 30 minutes to flash freeze.
- Then put the frozen pancakes in freezer-safe bags or containers and freeze for up to 3 months.
- Once ready to reheat, all you have to do is add the pancakes to a plate and microwave for 30-60 seconds or until warm.
CAN I USE FROZEN BLUEBERRIES?
Yes! No need to thaw them. Just add them right on top when you add the pancake batter to your pan. If you thaw the blueberries you run the risk of them bleeding into your batter.
WHY ARE MY BUTTERMILK BLUEBERRY PANCAKES BURNING?
If your pancakes are cooking too quickly and are burning on the outsides and the middle isn’t cooked through, I recommend lowering the heat so that they cook more evenly. The key with these pancakes is to lower the heat and cook them slow. You will also want to make sure that when you are pouring your batter into your pan that you aren’t adding too much batter so that they don’t turn out to be super thick!
WHAT TO SERVE WITH THESE EASY BROWN BUTTER BUTTERMILK BLUEBERRY PANCAKES
- Sausage Croissant Breakfast Casserole
- Sausage Breakfast Hash
- Breakfast Enchiladas with Sausage Gravy
Questions about these Easy Brown Butter Buttermilk Pancakes? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!
Easy Brown Butter Buttermilk Blueberry Pancakes
Ingredients
For the Pancakes
- 2 cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Kosher Salt
- 3 Tablespoons Granulated Sugar
- 1 Teaspoon Ground Cinnamon
- Avocado oil as needed (For cooking the pancakes)
- Unsalted Butter as needed (For cooking the pancakes)
- Pancake syrup for serving
For the Wet Ingredients
- 2 Cups Buttermilk
- 1/4 Cup Brown Butter slightly cooled *See notes section for how to brown butter*
- 1 Tablespoon Vanilla Extract
- 2 Eggs
- 1 Cup Fresh Blueberries, more as needed
For the Blueberry Compote
- 2 Cups Blueberries Fresh or Frozen
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Lemon Juice
- 1 Tablespoon Water
- 2 Tablespoons Granulated Sugar
Instructions
- Melt butter in a small saucepan over medium heat until golden brown with a nutty aroma and brown specks. Remove from heat and pour into a heat safe bowl, and let cool slightly.
- In another saucepan, combine the blueberries, sugar, water, vanilla extract, and lemon juice. Cook over medium-low heat for 8–10 minutes, until some berries begin to burst and the mixture begins to thicken.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon. Set aside.
- In a separate bowl, whisk together buttermilk, eggs, vanilla extract, and cooled brown butter.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined (do not over-mix). Let batter sit for 10-15 minutes to rest.
- Heat a skillet or griddle over medium-low heat and lightly grease with avocado oil and a tad bit of butter.
- Using 1/3 measuring cup or whatever you'd like, pour batter onto the skillet and sprinkle your desired amount of blueberries on top of each pancake.
- Cook until bubbles form and edges are set, then flip and cook until golden brown.
- Stack pancakes, top with blueberry compote, add butter, and drizzle with syrup before serving. Enjoy!
Video
Notes
Questions about these Easy Brown Butter Buttermilk Pancakes? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram or TikTok, I’d love to see your creations!
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