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Buttermilk Pancakes with Blueberry Compote and Hazelnuts

Buttermilk Pancakes with Blueberry Compote and Hazelnuts

Buttermilk Pancakes with Blueberry Compote and Candied Hazelnuts

A little Frangelico in the maple syrup complements the candied hazelnuts nicely in this indulgent pancake recipe that's perfect for a weekend brunch. You can't go wrong when everything is made from scratch. It's no wonder then, that it's a big hit on the menu at The National Bar & Dining Rooms, located in New York City.


For the candied hazelnuts

  • 1 Cup hazelnuts
  • 1/2 Cup granulated white sugar
  • 1/4 Cup raw sugar, plus more for garnish

For the compote

  • 5 pints blueberries
  • 1 Tablespoon granulated white sugar

For the pancakes

  • 1 1/4 Cup all-purpose flour
  • 1/4 Cup granulated white sugar
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1 egg
  • 1 1/4 Cup buttermilk
  • 1/4 Cup vegetable oil
  • 2 Cups Frangelico hazelnut liqueur
  • 3 Cups maple syrup


Calories Per Serving1580

Folate equivalent (total)146µg37%

Buttermilk Pancakes with Blueberry Compote, Candied Hazelnuts & Frangelico Maple Syrup

Blueberry season is almost upon us! To celebrate, we’re sharing a recipe from restaurateur Geoffery Zakarian of The National and The Lambs club. He’s dressed up everyone’s favorite buttermilk pancakes with a blueberry compote, candied hazelnuts, and frangelico maple syrup. Serve a heaven-sent breakfast like this and you’ll have no trouble rousing up those sleepyheads in the morning.

Serves 5

Step 1: Prepare the candied hazelnuts

  • 1 cup hazelnuts
  • 1/2 cup granulated sugar
  • 1/2 cup turbinado sugar (such as Sugar in the Raw)

Combine the hazelnuts and granulated sugar in a saucepan over medium heat. Cook until the sugar has melted and adheres to the hazelnuts. Remove from the heat and pour the nuts on a sheet pan lined with parchment paper. Sprinkle the turbinado sugar over the nuts.

Step 2: Prepare the compote

Cook four pints blueberries and the sugar in a saucepan over low heat until the compote is thick. Remove from the heat and add the remaining blueberries.

Step 3: Prepare the syrup

Place the frangelico in a saucepan and boil until reduced to a 1/2 cup. Combine with the maple syrup.

Step 4: Prepare the pancakes

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil, plus extra for greasing the griddle

In a large bowl whisk together the flour, baking powder, and baking soda. In a small bowl whisk together the egg, buttermilk, sugar, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir just until combined. Heat a bit of oil on a griddle or in a nonstick frying pan. Drop the pancake batter onto the pan by 1/4 cup-fulls and cook until golden brown on both sides.

Mildred’s Temple Kitchen’s Famous Blueberry Buttermilk Pancakes

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Who else is missing their favourite brunch spot right now? One of my top fave brunch spots in Toronto is Mildred’s Temple Kitchen. You’ll find many lists that place Mildred’s blueberry buttermilk pancakes at #1 in the city. They are delicate, fluffy, and so decadent. I love going on Sundays and indulging in a big stack of them along with a creamy London fog.

Even though we can’t visit right now, Mildred’s was generous enough to share their amazing pancake recipe online for all of us to enjoy at home! I was so excited to make them for myself and they turned out so well. The texture and flavour of these pancakes is seriously amazing.

Well, let’s get into it, shall we?

How to make Mildred’s Blueberry Buttermilk Pancakes

Start by rinsing your blueberries and setting them aside.

Sift the flour, sugar, salt, baking powder, and baking soda together into a large bowl.

Beat the eggs, buttermilk, and melted butter together in another large bowl.

Then, use a spatula to carefully mix the dry ingredients into the wet ingredients.

Not over-mixing the batter in this recipe is key. If you do, you will lose the moist and delicate texture of the pancakes – the horror! Only mix until you have a thick and lumpy batter, like pictured below.

Heat a skillet over medium-high heat and grease it with some unsalted butter. Use a 1/3 cup scoop to pour the batter onto the skillet into individual pancakes. Make sure to leave space between the pancakes for them to expand. Sprinkle your blueberries on top. I used a finger to press them down into the batter.

Cook the pancakes for about two-three minutes per side. You can tell that they are ready to flip when bubbles form on the surface and the edges begin to brown. Regrease the skillet with more butter between batches.

While you are cooking your batches of pancakes, you can keep the already cooked ones warm by placing them in an oven preheated to 250°.


To serve Mildred’s blueberry buttermilk pancakes as authentically as possible, I drizzled some maple syrup, sprinkled with icing sugar, smothered with blueberry compote, then added a good dose of whipped cream. Unfortunately, their recipe didn’t include the compote. Fortunately, the pancakes went perfectly with my own blueberry vanilla compote! It was seriously a match made in heaven.

Digging into these fluffy pancakes was the highlight of my day. I hope that you enjoy them too! Thanks Mildred’s Temple Kitchen for the fantastic recipe and hope to see you in person soon.

Buttermilk Pancakes with Blueberry Compote

You: Let’s go to brunch.
Them: Where?
You: I don’t know, how about that one place?
Them: Yeah, I just went there. How about that other place?
You: Sure, but it’s so nice out! Anywhere with a patio?
Them: Well, there’s that other place, but it’s so crowded.
You: I just want to drink a mimosa in the sun with some tasty food.
Them: Hmm…

If this sounds as familiar to you as it does to us, then you’ll be pleased to know that as of a few weeks ago, an Eastside dinner favorite has opened its doors to the brunch crowd. With an inviting front patio, unparalleled wine list, and a Mediterranean- and California-inspired menu, Silver Lake’s Barbrix is tailor-made for leisurely daytime dining. Chef Don Dickman is behind brunch dishes like Dungeness crab hash, a wild mushroom frittata, and these practically perfect buttermilk pancakes with fresh blueberry compote made from peak-season berries. They’re light, a little crunchy, and perfect with a prosecco cocktail—or hey, why not a beer? It’s Father’s Day after all.

3 1/3 cups cake flour – sifted
1 tablespoon sugar
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
4 large eggs
3 1/3 cups buttermilk
7 tablespoons butter, melted & cooled, plus additional butter as needed to cook and top the pancakes
1 cup blueberry compote (recipe follows)
Maple syrup, as needed

Melt butter and set aside at room temperature
In a bowl, combine flour, sugar, salt, baking powder, and baking soda
In a separate bowl beat the eggs.
Add the buttermilk to the eggs.
Add the wet mixture to the dry mixture.
Add the butter. DO NOT OVERMIX!
The batter should be lumpy.
Cook in butter on a hot griddle until nicely browned on both sides.
Top with soft butter, blueberry compote and syrup as desired.

Blueberry Compote

2 pints fresh blueberries
1 tablespoon sugar
1 teaspoon vanilla extract
3 tablespoons water
1 cinnamon stick

Pick off stray stems from blueberries and rinse.
Combine the blueberries with the sugar, vanilla, water and cinnamon stick in a small saucepan. Bring to a simmer and cook 5 or 10 minutes until it starts to thicken. Remove the cinnamon stick and chill.

Blueberry Pancake Recipe

Yes, you can turn any pancake recipe into a blueberry pancake recipe by adding whole blueberries to the batter. But have you ever found the blueberries sink to the bottom of the bowl or end up clumped together at the bottom of each pancake?

To make perfect pancakes, I sprinkle the blueberries on top of each pancake after adding the batter to the pan. This gives you more control over the distribution of the blueberries and keeps them from sticking together. That said, feel free to just add them to the batter, it works as well!

Both frozen and fresh blueberries work well in this recipe. Most of the time, I rely on frozen blueberries (my freezer is usually stocked) but when blueberries are in season I use fresh berries with good results too.


At a glance, full printable recipe found below.

  1. After mixing the batter, let it rest for 2 -3 minutes while you preheat your griddle pan or cast iron skillet over medium-low heat. (For reference, I set it at level 4 on a 1 – 10 scale burner).
  2. Use an ice cream scoop or a 1/4 c. measuring cup to scoop the batter onto the skillet. Spread it evenly into a disk shape, then sprinkle several blueberries on top of the pancake.
  3. When the pancakes begin to bubble on the edges, they’re ready to flip! Cook on the remaining side until golden brown and fluffy.

Serve HOT with a pat of butter and a drizzle of real maple syrup or blueberry compote. Have leftovers? These pancakes freeze beautifully!

How To Make The Best Pancakes:

  • Use real buttermilk. While I love using homemade buttermilk substitutes in most recipes, real buttermilk is my preferred milk in these pancakes. The cultured sour milk reacts best with the baking soda creating sky high pancakes with a sweet taste.
  • Use fresh baking powder and baking soda. The baking soda and powder are key to pancakes that are light and puffy instead of flat and dense. Check the expiration dates on both these ingredients if it’s flown past on the calendar, it’s time to toss the boxes and replace.
  • Don’t over mix. I’ve said it before and I’ll say it again: a light mix is all you need! This batter will be pretty thick and may still have a few small flour lumps. That’s just fine. Aggressively mixing your batter is the best way to ensure your homemade blueberry pancakes will be tough. So mix lightly, then put the spoon down!

Freezing Pancakes

This recipe makes a generous amount of pancakes because I love having leftovers to freeze for weekday breakfasts. Let the pancakes cool completely then transfer them to a freezer bag separated by sheets of wax paper.

When ready to eat, reheat the blueberry pancakes in the microwave (for 20 -30 seconds per pancake) or in the oven at 350 degrees until heated through (about 10 minutes).

Try these perfect pancakes for breakfast this week–or breakfast for dinner– and I think you’ll agree: these are the very best blueberry pancakes!

If you like this recipe, make sure to also check out my Lemon Blueberry Scones!

Fluffy Blueberry Buttermilk Pancakes

These fluffy blueberry buttermilk pancakes really live up to the “cake” part of their name. They are incredibly tender and light and filled with fresh blueberries. Whatever you call them: pancakes, hotcakes, flapjacks or griddle cakes, these will quickly become a favorite breakfast!

This article was originally published in the May 2015 Issue of VRAI Magazine.

Becoming an adult forces you into realizing a lot of things about the world. While a lot of these realizations are little things, some of them are big and almost too much to process sometimes.

A few big things my adult years have taught me include: the realization that many successful people are literally faking it until they make it and I can too, more money does not bring more happiness, and my mother made endless sacrifices for my sister and I when we were growing up.

That last one is huge for me. I know that no child will ever truly understand everything their parent’s did for them, but in my adult years I have gained some clarity about it. And I want so much to show my mom that I recognize it and I am eternally grateful to her for all she did to give me the life I have.

Mother’s are like that. They tend to give and give more than anyone should ever expect from one person. And then one day a year we give those women the amount of attention and thanks that we should be dishing out all year round. That’s why I’m so glad that we are celebrating the special women in our lives all month long here at VRAI Magazine. One day just isn’t enough.

I can’t help myself but to cook comforting food when I want to show someone how much I love them. I’m a mid-west girl and darn good home style cooking is definitely my style.

I don’t think you can get much more comforting than big fluffy buttermilk pancakes for breakfast. Except maybe if you fill the pancakes with blueberries and top them with blueberry compote. Making food like this is how I express my love.

I don’t get to see my mother very often these days. We live in different states and visits have become special occasions. But we talk frequently and I hope she knows that I appreciate all the sacrifices she made for our family.

There really isn’t a way of saying thank you for that and pancakes almost seem a laughable gesture. But who doesn’t love breakfast and a home cooked meal? It is my humble offering to such an amazing woman.

These are the kind of pancakes that really live up to the “cake” part of their name. They turn out incredibly fluffy and cakey in the center. The key to this texture is in the cake flour as well as the buttermilk.

However, if you do not have cake flour, using only ap flour is acceptable and will still make beautiful pancakes. After I started making these beautiful cakes, I haven’t been able to bring myself to making a simpler recipe.

The few extra ingredients are definitely worth the end result. These are “Wow the One You Love” pancakes.

Vegetarian, naturally sweet, and refined sugar free.. For gluten free, go to our Gluten Free Pancakes and add blueberries. For vegan, go to our Vegan Blueberry Pancakes recipe.


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But pancakes are a lot of work .

Look, I know what you’re thinking.

I don’t have the time nor energy to make buttermilk pancakes from scratch in the morning. I will NOT give up the snooze button. Before you reduce your pancake relationship to exclusively Bisquick (or Ihop) just here me out.

I make this recipe on a Saturday morning, or whenever I have some bum around time. I lay the cooled pancakes on a sheet pan and pop in the freezer for 30 minutes. No worries if it's for longer. You can leave them in there a full day without them tasting like the freezer. Pull them out and throw them in a gallon sized bag. Voila, pancakes all week long. Just microwave for 1 minute and enjoy. This saves a ton of time in the mornings of which I have very little. I will never be the type to wake up two hours before I have to head somewhere. Kudos for those who do.

If you don't go through your pancakes in a few days like I do I would recommend saran wrapping each pancake to prevent freezer burn.

Buttermilk Pancakes with Blueberry Compote and Vanilla Ice Cream

For the blueberry compote: Rinse the blueberries and pat dry. Place in a saucepan along with the sugar, vanilla sugar and grape juice. Simmer for 3-4 minutes. Stir the cornstarch with a little cold water until smooth, add to the blueberries and bring to a boil, stirring. Let cool.

For the pancakes: Combine the flour, salt, sugar, vanilla sugar and baking powder. Whisk the egg, buttermilk and sparkling water until smooth then whisk into the dry ingredients until smooth. Working in batches, melt the butter in a large frying pan, add tablespoonfuls of batter to the pan and cook until golden brown on both sides. Drain on paper towels.

Chop the pistachios. Arrange the pancakes, blueberry compote and vanilla ice cream on serving plates. Sprinkle with pistachios and orange zest. Serve dusted with powdered sugar.

Cook’s Illustrated Buttermilk Pancakes

Cook’s Illustrated Buttermilk Pancakes – light & fluffy and no fuss. They’re high on the list of our family’s favorite pancake,

  • Author: cook's illustrated
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 pancakes 1 x
  • Category: Breakfast & Brunch
  • Cuisine: American


If you don’t have any buttermilk, mix 1 cup room temperature milk with two teaspoons of vinegar or lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the buttermilk and milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.

  • 1 cup unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
  • 1 large egg, separated
  • 2 tablespoons unsalted butter, melted
  • vegetable oil (for brushing griddle)


Mix dry ingredients in medium bowl. Set aside.

Pour buttermilk and milk (or the milk/vinegar or lemon juice substitute) into 2-cup Pyrex measuring cup. Whisk in egg white. Mix yolk with melted butter, then stir the butter yolk mixture into the milk/egg white mixture. Dump the resulting mixture of wet ingredients into dry ingredients all at once whisk until just mixed. Allow to rest for five minutes.

In the meantime, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, pour batter, about ¼ cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.


  • This makes 8 smallish pancakes, about 4 inches across. Batter may be doubled or tripled.
  • If making a large batch, have the oven on at 250 degrees, and a have a sheet tray in oven. Place cooked pancakes in oven to keep warm before serving.
  • Pancakes freeze well. Lay them flat on a plastic wrapped sheet tray and store with plastic between them in a Ziploc bag when frozen.
  • If you want blueberry pancakes, add 1/4 cup blueberries to the batter.

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I’ll be posting Cooks Illustrated Buttermilk Pancakes at Fiesta Friday 232, hosted this week by Laurena @ Life Diet Health and Jenny @ Apply To Face Blog. Stopover, mingle a bit and check out all the best food blogger recipes for the week, all in one place.