Pan-Fried Buttermilk Pancakes with Blueberry Compote

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes made with buttermilk and topped with a sweet-tart blueberry compote for a perfect brunch. This American-inspired breakfast recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, salt 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 410 calories and feeds 2, 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.

Prep: 15 min Cook: 10 min Serves 2 American cuisine 410 cal/serving

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Ingredients

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 egg
2 tbsp, melted unsalted butter
1 cup blueberries
1/4 cup granulated sugar
1 tsp lemon juice
for serving maple syrup

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Instructions

Step 1: Whisk 1 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a bowl. In another bowl, beat 1 cup buttermilk, 1 egg, and 2 tbsp melted butter until smooth. Gently fold wet ingredients into dry until just combined.
Step 2: Heat a nonstick skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.
Step 3: Flip pancakes and cook for 1-2 minutes more until golden. While pancakes cook, simmer 1 cup blueberries, 1/4 cup sugar, and 1 tsp lemon juice for 8-10 minutes until thickened and berries burst, stirring occasionally.