Spiced Blueberry Pancakes with Blueberry Compote and Cream

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Hotcakes, flapjacks, griddlecakes… Whatever you call them, they are delicious. Granted, pancakes are not my favorite, I am a French toast kind of guy, but these do hit the spot. Pancakes are a labor of love in my house. Just as spaghetti is something I make solely for my wife, I can add this recipe to that list.

Yet it is such a wonderful delight to see my children’s faces stained in blueberry and the encouraging words of my wife saying I love you with a blueberry kiss. Spend more time committing yourself to a labor of love, because it always produces good fruit in your life!

Make a mess, make a memory, and just have fun eating healthy food with those you love best.

This recipe is about as simple as you can get, and one of my favorite things is that it is not just a sugar overload. It is 1 1/2 teaspoons of sugar, that is it. What really brings out all of the sweetness in this recipe is the compote. Blueberries are naturally sweet with a hint of tang. However, when you cook them down, and add a squeeze of lemon with a pinch of salt, they have a sweetness that just explodes. As you add the cream, every flavor and smell just comes alive and will guarantee a smile on your face and in your belly!

This is probably one of the best recipes to start getting your children interested in the kitchen. Let them measure out the spices, or the vanilla, and of course the blueberries. Who cares if you accidently add a little extra! Also, help those older kiddos learn how to use the stove by adding the batter and flipping a pancake. Remember that your pancakes can be made with memories of love and learning. Create an environment of patience in the kitchen and remember that in 20 years it will pay off when your kids will finally decide to cook you a delicious meal!

The teaching moment in this recipe is do not over mix your batter. Gently combine all the ingredients, fold in the blueberries and let it sit for about 2-5 minutes while you get your compote started. It will give it time to bubble and rise creating a wonderful and delicious pancake for you to enjoy with those you love spending your morning with most!

A list of questions for friendly discussion

Spiced Blueberry Pancakes with Blueberry Compote and Cream

  • Servings: 4-6
  • Difficulty: Easy
  • Print

This recipe makes around 10 pancakes, roughly the size of a slice of bread. With everyone getting two each, try serving it with a side of scrabbled eggs, and if you necessary, a few slices of bacon!


Pancake Batter

1 large egg

1 cup of whole milk

1 tsp of vanilla extract

1 1/4 cup of all purpose flour*

1 tbsp of baking powder

1 1/2 tsp sugar

1 tsp of cinnamon

1/4 – 1/2 tsp of nutmeg, ground

1/2 tsp of salt

1 cup of blueberries*

2 tbsp of unsalted butter for cooking


3 cups of frozen blueberries*

juice of half a lemon

pinch of salt

Additional Toppings

1/2 cup of heavy whipping cream, hand whipped to hard peaks

sprinkle of nutmeg


  1. In a large mixing bowl combine your egg, milk, and vanilla extract. Whisk until combined. Then add in your dry ingredients, spices, salt, and sugar. Using a spatula, gently combine everything and fold in the blueberries at the very end. Set off to the side.
  2. On medium heat in a sauce pan, add your three cups of frozen blueberries, lemon juice, and a pinch of salt. Bring to a light simmer and stir occasionally until the blueberry compote has reduced to half. This should take as long as it takes to cook your pancakes. They should all come out warm together!
  3. On medium heat in a large skillet, take a sliver of butter and rub it on your heated skillet. Using a 1/4 measuring cup, scoop out some batter and do a test pancake to make sure your pan is heated to the right temp.
  4. After your test pancake is successful, place three 1/4 cup portions of batter into the skillet at one time. Cook them roughly 2 minutes per side until bubbles form and the edges start to lift a bit. Place in your oven on the keep warm setting until you have finished cooking all of your pancakes. Remember to continue to stir your compote as your wait for your pancakes to cook.
  5. Once you finish your compote and your pancakes, set them aside to keep warm. In a medium mixing bowl whisk your heavy whipping cream to hard peaks using a balloon whisk.
  6. Place your warm pancakes on a plate, cover or smother your pancakes with spoonful’s of blueberry compote and add a generous portion of cream to the top. Sprinkle with nutmeg and devour!

*Use fresh or frozen berries for this recipe. If using fresh berries for your compote, add 1/4 cup of water. If using frozen berries for the batter, lightly fold them in at the end straight from the freezer so you do not turn your batter purple.

*You can use a variety of fruit for your compote, such as raspberries, strawberries, blackberries, and even cherries!

*You can substitute half of your all purpose flour with whole wheat flour.

Horizontal shot of plated blueberry pancakes

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