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Buttermilk Pancakes with Blueberry Compote

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  • 2 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 cups sour cream
  • 2 large eggs
  • 4 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • Additional unsalted butter
  • Blueberry Compote
Servings: 18

  1. Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
  2. Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
  3. Serve pancakes immediately with butter and Blueberry Compote.

Estimated Nutrient Breakdown:

Calories: 3,062.23
Weight: 1,510.65g
Total Fat: 158.71g
Saturated Fat: 91.57g
Trans-Fat: 2.10g
Monounsaturated Fat: 41.72g
Polyunsaturated Fat: 9.14g
Protein: 71.14g

Cholesterol: 766.14g
Sodium: 4,547.66g
Calcium: 1,872.22g
Magnesium: 187.51g
Potassium: 1,902.31g
Iron: 18.37g
Zink: 7.37g
Phosphorus: 2,429.17

Vit A: 1,468.78
Vit B1: 2.83
Vit B2: 3.59
Vit B3: 19.41
Vit B6: 0.74
Vit B12: 3.36
Vit D: 4.78
Vit E: 4.78
Vit K1: 14.41


Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: My huge grandpa says this recipe is elegant!

Author: Epicurious
Tags: Wild Food Box,Buttermilk,Pancakes

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