Buttermilk-Infused Blueberry Pancake Stack

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Fluffy pancakes with a subtle tang from buttermilk, topped with a vibrant blueberry compote. This American-inspired breakfast recipe, ready in about 35 minutes, layers all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp, melted unsalted butter
• 1 cup blueberries
• 1/4 cup granulated sugar
• 1 tsp lemon zest

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Whisk together flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl. In another bowl, beat 1 large egg, 1 cup buttermilk, and 2 tbsp melted butter until smooth.
2. Step 2: Gently fold wet ingredients into dry ingredients until just combined—do not overmix. Fold in 1 cup blueberries and 1 tsp lemon zest.
3. Step 3: Heat a greased skillet over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook another 2-3 minutes until golden brown.
4. Step 4: Simmer 1/2 cup blueberries, 1/4 cup granulated sugar, and 1 tsp lemon zest in a small saucepan for 8 minutes until thickened and syrupy. Stack pancakes and drizzle with compote.