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Blueberry Pancakes with Rhubarb Compote

Blueberry Pancakes with Rhubarb Compote

Recipe Level: Creative | Recipe Speed: Average | Season: Spring | Type: Main Dish | Diet: Vegetarian

Yum, pancakes! The sweet maple syrup and the tangy rhubarb are a great combo. 

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 tablespoons butter, melted
  • 1 egg
  • 1 tablespoon maple syrup
  • 1 1/4 cups milk, oat milk, or buttermilk
  • Frozen blueberries (as little or as many as you'd like)
  • Extra butter for cooking
  • Rhubarb compote
  • Maple syrup
  1. Heat the oven to 200-degrees.
  2. In a large mixing bowl, combine dry ingredients. 
  3. Whisk together wet ingredients, including melted butter, egg, maple syrup, and the milk of your choice. 
  4. Add frozen blueberries.
  5. Let the batter rest for five minutes.
  6. Heat a heavy pan or griddle over medium heat. 
  7. Melt a pat of butter, and pour batter into skillet by quarter cups. 
  8. Cook for 2-3 minutes, until you can see bubbles on the sides and center of each pancake. 
  9. Flip, and cook until golden on the bottom, about 1-2 minutes. 
  10. Place cooked pancakes on a plate in the oven while you cook the remaining pancakes. 
  11. When all of the pancakes are done, serve with rhubarb compote and maple syrup.