Fluffy Pancakes with Blueberry Compote

Step 1

Make the compote first by combining the blueberries, sugar, water, lemon zest, and lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves.

Step 2

Bring to a steady simmer, crush about a third of the berries with the back of a spoon to release their juice, and cook for 8 to 10 minutes until the sauce thickens to a chunky syrup consistency, then reduce to the lowest heat setting to keep warm.

Step 3

Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl until combined.

Step 4

In a separate bowl whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Step 5

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined - the batter should still look lumpy and that is correct, do not overmix.

Step 6

Heat a nonstick skillet or griddle over medium-low heat and add a small knob of butter, swirling to coat the surface.

Step 7

Scoop a generous 1/3 cup of batter per pancake onto the skillet, cook undisturbed for 2 to 3 minutes until bubbles form across the surface and the edges look matte and set, then flip and cook for 1 to 2 more minutes until golden and puffed.

Step 8

Stack the pancakes on a plate, spoon the warm blueberry compote generously over the top, dust with powdered sugar, and serve immediately.