Browned Butter Pancakes with Blueberry Compote

Browned butter pancakes topped with Greek yogurt, a blueberry compote and granola. 

Browned Butter Pancakes with Blueberry Compote | URBAN BAKES

I think you should come over so I can cook you breakfast because I make some killer pancakes.  They may not be the most “fluffiest” or the most uniform pancakes out there but who cares when all that matters is flavor.

See the brown rim around the pancakes?  Yeaa, that’s the good stuff right there.  Take a bite into this and you’ll experience a POP of buttery-richmelt-in-your-mouth flavor that you can only get with browned butter.  Specifically, with salted butter.  Sorry peeps, but if you’re still making those perfect pretty little fluffy pancakes that lack this browned butter crust, sadly you’re also lacking much flavor.

We all know browned butter is the best thing, like EVER.

Browned Butter Pancakes with Blueberry Compote | URBAN BAKES

I vividly remember growing up watching my parents make these pancakes, more-so my father (mother often made dinners).  I remember the weekends when I woke to the sound of sizzling butter browning in the pan and that smell.  That unforgettable smell we now refer to as “browned butter” yet back in the day, I don’t think this name even existed.

My sister and I would quickly brush our teeth, tie up our long hair back and hurry downstairs.  I sat at the wooden table and waited for the pile of pancakes to be divvied up onto the plates.  But it was the sitting at the table watching my father flip those pancakes that really left a permanent mark in my memory.  I watched him do with such ease like there was not a care in the world as he sipped his (probably) second of the many coffees of the day.  I honestly believe he made them better than mine.  His were huge!  It covered the entire bottom surface of the pan and he somehow always managed to get the browned butter crust so thick around the entire pancake.  He, in my eyes, was a pro.

Browned Butter Pancakes with Blueberry Compote | URBAN BAKES

Because I grew up on maple syrup, it was often replenished quickly when it was running low but now that I’m older, pancake-making is rare.  Having syrup in the fridge would actually be a blessing.  Of course I didn’t have any and then I suddenly realized, syrup isn’t always needed for pancakes.

I knew I wanted to make a blueberry compote so the natural fruit syrup would be sufficient but I wanted this breakfast to be even heartier without sacrificing flavor.  What better way than to top it off with Greek yogurt and homemade granola?!

This has been the best homemade breakfast I’ve had in a long time.  And I want you to try it out too.

Browned Butter Pancakes with Blueberry Compote | URBAN BAKES
Browned Butter Pancakes with Blueberry Compote | URBAN BAKES
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Browned Butter Pancakes with Blueberry Compote | URBAN BAKES

Browned Butter Pancakes with Blueberry Compote


  • Author: Connie
  • Total Time: 45 minutes
  • Yield: 10 pancakes 1x

Ingredients

Scale

COMPOTE

  • 1 cup fresh blueberries
  • 1/8 cup granulated sugar
  • 1 tablespoon water
  • 1/4 teaspoon salt

PANCAKES

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • 10 tablespoons salted butter, sliced

TOPPING

  • 1 cup Greek yogurt
  • 1 cup almond granola (optional)

Instructions

  1. In medium saucepan, bring all compote ingredients to a boil for 1 minute. Mash about half of the blueberries to release its juice. Decrease heat and allow to simmer until syrup has thickened, about 8 to 10 minutes.
  2. Remove from heat and allow to cool to room temperature.
  3. Meanwhile, in a medium bowl, whisk together flour, 1 tablespoon sugar, baking powder and baking soda. Lightly beat in buttermilk and egg. Batter may be slightly lumpy. Do not over mix.
  4. In a skillet over medium-high heat, melt 1 tablespoon of salted butter until it becomes a golden brown and has a nutty aroma, about 1 minute.
  5. Gently pour about 1/4 cup of batter into center of pan to form a uniform 4-inch circle of batter.
  6. Once the popping of bubbles from pancakes has begun to cease and you clearly see a brown ring formed from the edge of the pancake when slightly raised by a spatula, decrease heat to medium-low and flip. Cook bottom side for 30 seconds to 1 minute. Remove pancake from pan and onto a plate.
  7. Continue steps 4-6 until all of the batter has been used. Top each pancake with a spoonful of yogurt and blueberry compote. Sprinkle granola. ENJOY!

Notes

To prevent overly browned spots on pancakes, wipe skillet with a paper towel before each pancake.

Or quickly rinse skillet in luke warm water facing pan away from you. (Not highly recommended as it may cause pan to warp and/or skin burns from splatters of melted butter however, this is what I do). Practice at your own risk.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Some of my best blogging friends and I have joined together to share with you a Chobani giveaway!  

Chobani Greek Yogurt | URBAN BAKES

I teamed up with some of my blogging friends for this Giveaway.  We all love cooking and baking with Chobani Yogurt! Check out their great recipes:
Greek Yogurt Lemon Poppyseed Muffins from Jessiker Bakes
Strawberry Pretzel Popsicles from Baking a Moment
Strawberry Lavender & Honey Frozen Yogurt from Blahnik Baker
Mini Red White and Blue Cheesecakes from Bethcakes
Greek Yogurt Stuffed French Toast from Club Narwhal
Browned Butter Pancakes with Blueberry Compote from URBAN BAKES
Patriotic Fruit Tart with Greek Yogurt Pastry Cream from Culinary Couture

Follow the widget below to enter for your chance to win a case of assorted Chobani Greek Yogurt Cups!  Good Luck!

*Bummer!  This giveaway is over.  Subscribe via email to see new giveaways and more.*

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