Lemon Blueberry Pancakes with Blueberry Compote

Name: Lemon Blueberry Pancakes with Blueberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 and ½ cups (250 g) of fresh or frozen blueberries; 1 tablespoon (10 g) of granulated sugar; 2 tablespoons (30 ml) of water; 2 free-range eggs; ¼ cup (50 g) of granulated sugar; ¼ teaspoon of salt; ½ scant cup (100 ml) of regular or plant-based milk (scant meaning just a little less than a whole ½ cup); 1 tablespoon (11 g) or one packet of baking powder; ¾ teaspoon of pure vanilla extract; 1 cup (125 g) of all-purpose flour, sifted; ½ cup (80 g) of blueberries (either fresh or frozen); the zest of one lemon (about 1 tablespoon); unsalted butter, to grease the pan, plus more to serve; maple syrup, to serve

Home » Desserts » Lemon Blueberry Pancakes with Blueberry Compote

PREP : 15 MIN|COOK : 30|TOTAL : 45 MIN|SERVE : 8 pancakes (double as needed)

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In need of inspiration for your next brunch? These Lemon Blueberry Pancakes with Blueberry Compote are cloud-light in texture, due to the billowy meringue content. They are extra fluffy, lemony, and bursting with blueberries, both in the pancakes themselves and in the luscious blueberry compote topping. Drizzled with some (or a lot of) maple syrup and a knob of butter that will melt in your mouth, your guests will ask for more!

A stack of lemon blueberry pancakes with blueberry compote, maple syrup and a knob of butter on top

Why do these Lemon Blueberry Pancakes with Blueberry Compote work

Blueberries are found in two textures: almost raw in the pancake batter itself AND served as a delicious blueberry compote that is not too sweet and adds an extra depth of blueberry flavor. Perfect for blueberry lovers!
Lemon balances the sweetness of the blueberry with some zing and freshness. If lemony desserts are your jam, this recipe is for you!
The meringue technique (whipped egg whites stabilized with sugar) holds the texture of the pancakes together. This is what creates the lightest, airiest texture, close to soufflé pancakes. It is basically like biting into a cloud!

lemon zest, eggs, sugar, flour, raising powder, milk, vanilla extract and fresh blueberries on a marble surface

The ingredients you’ll need

Blueberries, fresh or frozen. This recipe is really versatile. In all my tests, it worked well with both fresh and frozen blueberries. Frozen blueberries can be used straight out of the freezer, no need to thaw them!
Lemon – preferably organic as we use the zest in this recipe. It brings some kick and delicious candied lemon flavors (think your favorite lemon dessert!) to the pancakes.
Free-range eggs – with the yolks and whites separated.
Granulated sugar – I recommend using granulated sugar for the best results.
Milk – either dairy or plant-based. Your choice!
Vanilla extract – or the good old traditional pancake’s flavor.
Baking powder – to help create an absolute fluffiness.
All-purpose flour – is the best type of flour to make these pancakes.
Salt – to bring out the flavors.
Maple syrup, to drizzle on top of a warm pancake stack.
Butter, to grease the pan and melt on top of the warm pancakes.

The essential piece of equipment to make these pancakes

Making these Lemon Blueberry Pancakes requires a hand mixer to make the meringue. Make sure you have one on hand!

Hand Mixer

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How to make Lemon Blueberry Pancakes with Blueberry Compte?

This recipe consists of three very simple steps: preparing the blueberry compote, making the pancake batter, and cooking the pancakes.

Start by preparing the blueberry compote.

In a small saucepan, add 2 cups of fresh or frozen blueberries, 1 tablespoon of granulated sugar, and 2 tablespoons of water. Set a timer and cook over medium-low heat for about 25 minutes on a gentle simmer (or until the berries have begun to burst and the juice is slightly thickened). Let it bubble away while you make the pancakes.
After 25 minutes, set aside. Let it cool down, it will help thicken the compote.

fresh blueberries in a saucepan with water and sugar

Meanwhile, prepare the pancake batter.

Start by making the meringue (whipped egg whites stabilized with sugar):

Separate the egg whites from the yolks. Set the yolks aside.
Add the granulated sugar and ¼ teaspoon of sea salt to the egg whites. Using a hand mixer, beat until they form peaks. Here you have the meringue that will hold the pancakes together!
Set aside.

Make the rest of the batter.

Add the milk, vanilla extract, and baking powder to the egg yolks and whisk vigorously until smooth and lumpless.
Sift the flour and keep whisking until well combined.

Using a spatula, gently fold the meringue with the rest of the batter. Do not overwork the batter, as it could result in flatter pancakes. The meringue is what makes the pancakes extra fluffy (the whipped egg whites trap the hot air during the cooking process). We want as much air in as possible!
Add the lemon zest and blueberries and fold them gently, without overworking the batter.

Cook the pancakes :

Heat a non-stick frying pan or crepe maker over low heat. Low temperature is key for this recipe to succeed. If the pan is too hot, the pancakes could end up undercooked on the inside.
Lightly grease the pan with butter, then scoop out a generous dollop of batter.
Cook the pancakes for 2-3 minutes on each side), flipping with a turner spatula. These pancakes take a bit more time to cook than regular pancakes as it is important to ensure that the cloudy center is cooked through!
Make sure the pancakes are fully cooked before removing them from the pan.
Repeat the process until all the pancakes are cooked. Serve immediately with a generous dollop of blueberry compote, maple syrup, and an optional knob of butter!

a hand showing fluffy lemon blueberry pancakes from the side

Nim Keys

When whipping the egg whites with sugar, make sure to use a medium speed on your hand mixer. When the meringue starts forming peaks, you can then turn the speed up for 30 more seconds. It will firm up the meringue nicely. However, a speed that is too high during the entire whisking process might break the structure of the egg whites. Reserve the high speed for the end!

The secret of this recipe is to cook the pancakes over low heat. These pancakes take a bit more time to cook than regular pancakes, due to their billowy meringue content. Using low heat ensures they are evenly cooked through. Generally speaking, avoid big temperature contrasts when it comes to pancakes!

pour of maple syrup on top of a stack of lemon blueberry pancakes

FAQ

Can I freeze these Lemon Blueberry Pancakes with Blueberry Compote?

Sure, can! Simply place the fully cooled pancakes between layers of parchment paper, then place them in a ziplock bag and pop them in the freezer! They will keep for up to 2 months!

Is this normal if the pancakes deflate a little?

Yes, it is. Although these pancakes hold their shape pretty well, they can eventually deflate a little while cooling down. The reason why pancakes made with meringue are fluffier than regular pancakes is because of the hot air trapped inside the foaming egg whites. When cooling down, the hot air inside escapes, leaving the pancakes less fluffy. The key is eating them right away!

My pancakes turned out blueish/greyish, is that normal?

Yes, especially if using frozen blueberries. This discoloration is perfectly normal and comes from anthocyanins (the chemical compound responsible for blueberry’s color). By the way, this is the same chemical responsible for the beautiful color of red wine. So let’s celebrate the grey/blue tined look!

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Let me know in the comments if you make this recipe!

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