Brown Butter Blueberry Buttermilk Pancakes
These Brown Butter Blueberry Buttermilk Pancakes are perfectly soft, fluffy, and bursting with juicy blueberries in every bite. Made with rich brown butter and tangy buttermilk, they’re cooked until golden and served warm with a whipped maple vanilla bean sweet cream and a simple homemade blueberry compote—perfect for a cozy breakfast or brunch!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Baking powder
Baking soda
Salt
Buttermilk (sub: apple cider vinegar or lemon juice + milk of choice)
Eggs
Salted butter
Granulated sugar
Vanilla bean paste or extract
Blueberries
Heavy cream
Maple syrup
Water
Lemon juice
Why You’ll Love Brown Butter Blueberry Buttermilk Pancakes:
Soft and Fluffy Texture: These pancakes are tender and airy thanks to buttermilk and brown butter, creating a melt-in-your-mouth bite every time.
Burst of Juicy Blueberries: Each pancake is packed with sweet, tart, and juicy blueberries that add fresh, fruity flavor in every bite.
Rich Brown Butter Flavor: Brown butter gives the pancakes a warm, nutty depth that perfectly complements the berries and cream.
Whipped Maple Vanilla Bean Cream: Light and dreamy, the maple vanilla bean sweet cream adds an extra touch of indulgence to every stack.
Easy Homemade Blueberry Compote: A quick stovetop blueberry topping adds an extra layer of natural sweetness and stunning presentation.
Perfect for Any Occasion: Whether it's a slow weekend brunch, special breakfast, or cozy breakfast-for-dinner, these pancakes fit the moment.
Impressive Yet Simple: They look bakery-worthy but are easy to make at home with basic pantry ingredients and fresh berries.
Tips for Making Brown Butter Blueberry Buttermilk Pancakes:
Use fresh or frozen blueberries: Fresh blueberries add a juicy burst, but frozen blueberries work just as well—just don't thaw them before adding to the batter to avoid discoloration.
Don’t skip the brown butter: Brown butter adds a nutty, rich depth of flavor that makes these pancakes stand out. Let it cool slightly before mixing it into the wet ingredients.
Use real buttermilk: Buttermilk helps tenderize the batter and adds tang that balances the sweetness of the blueberries and maple cream.
Rest the batter: Let the batter rest for 10–15 minutes before cooking. This gives the gluten time to relax and leads to fluffier pancakes.
Cook on medium-low heat: Low and slow is key to cooking the pancakes evenly without burning the outsides. This ensures a golden crust and fully cooked center.
Add blueberries after pouring: For even distribution and prettier presentation, pour the batter onto the skillet first, then dot each pancake with blueberries before flipping.
Wipe the pan between batches: This keeps the butter from burning and helps each pancake batch stay golden brown instead of too dark.
Make the whipped maple vanilla bean cream in advance: Chill the bowl and beaters for fluffier results, and keep the cream in the fridge until ready to serve.
Warm the blueberry compote before serving: Heating the compote just before plating enhances the flavor and makes your pancake stack feel extra cozy and indulgent.
How to Store Brown Butter Blueberry Buttermilk Pancakes:
Room temperature (short-term): Store leftover pancakes (without toppings) in an airtight container at room temperature for up to 1 day. Reheat before serving.
Refrigerator: Place cooled pancakes in a single layer between parchment paper in an airtight container. Store in the fridge for up to 4 days. Reheat in a skillet or toaster for best texture.
Freezer: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Store for up to 2 months. Toast or reheat in the oven straight from frozen.
Whipped maple vanilla bean sweet cream: Store in an airtight container in the fridge for up to 3 days. Whip briefly before serving if it deflates.
Blueberry compote: Keep in a sealed jar or container in the refrigerator for up to 1 week. Reheat gently on the stovetop or microwave before serving.
FAQs:
Q: Can I use frozen blueberries instead of fresh?
A: Yes! Frozen blueberries work great—no need to thaw. Just toss them in a little flour before folding into the batter to help prevent bleeding.
Q: What does browning the butter do?
A: Browning the butter adds a rich, nutty flavor that deepens the overall taste of the pancakes. It’s a small step that makes a big difference!
Q: Can I make the pancake batter ahead of time?
A: The batter is best cooked fresh, but you can mix the dry and wet ingredients separately the night before and combine them in the morning for quicker prep.
Q: Can I make these without buttermilk?
A: If you don’t have buttermilk, you can substitute with a mix of milk and lemon juice or vinegar (2 cups milk + 2 tbsp apple cider vinegar lemon juice). Let it sit for 5–10 minutes before using.
Q: How should I store leftover pancakes?
A: Store cooled pancakes in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in a toaster or oven for best results.
Q: Can I make the whipped maple vanilla bean cream and blueberry compote ahead of time?
A: Yes! Both can be made 1–2 days in advance. Store the whipped cream in the fridge and rewhip if needed. The blueberry compote can be reheated gently before serving.
Q: How do I keep the pancakes warm when making a large batch?
A: Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest of the batch. This keeps them warm without drying them out.
Check out my other breakfast recipes on Instagram:
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