These Blueberry Cobbler Pancakes are the most delicious brunch recipe! Loaded with fresh blueberries and topped with a delicious blueberry compote AND whipped cream – these are decadent, yummy and oh so fun!
You guys! This recipe is a dream. It’s no secret that I love pancakes here on OBB. From my Fluffy Zucchini Pancakes to Carrot Cake Pancakes….it’s definitely one of my all time favorite breakfast/brunch meals.
So, in the spirit of Summer and all the things fresh berries – why not whip up a stack of ultra decadent blueberry pancakes, slap some blueberry compote on them, a generous dollop of whipped cream and dig in?! You deserve it!
Why You’ll Love These Pancakes:
First off – who doesn’t love pancakes?! Any time, any kind and I’m there! BUT there is something extra special about these fluffy little guys.
First and foremost, they are loaded – packed to the brim with fresh blueberries. Something just hits different when you bite into a fluffy bite of pancake and a warm blueberry bursts. Yes please!
And we don’t even stop there with the fresh blueberries because on top there is this ultra delicious thick and naturally sweet blueberry compote! It really helps bring out that extra fresh berry flavor and just coats the pancake with oozy blueberries!
And what would blueberry cobbler be without some sort of creamy element on top?!
Since I am eating this for breakfast I decided to forego the ice cream and go with whipped cream on top – but no judgement if you want to go for full creaminess with the ice cream!
Loaded all together this is an ultra sweet, super fluffy and delicious dish! So let’s get into what you need to make it!
Ingredients You Need:
- All purpose + whole wheat flour
- Baking powder
- Salt
- Granulated sugar
- Melted butter
- Vanilla extract
- Egg
- Whole Milk
- Blueberries (fresh + frozen)
- Syrup + whipped cream for topping (if desired)
Best Pancake Making Tips:
Alright – I would go ahead and start off by making that delightful blueberry compote. This will ensure that it has time to thicken and cool slightly!
It’s super simple to whip up so no worries there! Once it was done, I let it cool in the pot a little while before transferring it to a mason jar. Be sure whatever you transfer it to is heat safe!
Next, go ahead and whip up the pancake batter! It’s your basic batter loaded with butter, flour, eggs, milk etc. My tip for this would be to not overmix the batter! You want the pancakes to be light and fluffy and sometimes over mixing the batter can really mess it up and they can become dense.
I also suggest you have a really reliable non-stick pan or griddle to cook the pancakes on! You can always add butter or non-stick cooking spray as well to cook – you just want to make sure they flip cleanly and don’t stick.
For my batter, I didn’t add the blueberries until the pancakes were in the pan. You can mix them into the batter themselves if you want! I just wanted the blueberries to be pretty evenly sprinkled in.
You want to cook the pancakes until you start seeing the bubbles pop up on the pancakes – about 2-3 minutes on medium heat. Flip and then cook for another 2 minutes or so on the other side or until golden and cooked through.
Repeat and continue until the batter is fully used up.
And then the best part! Stack the pancakes on a plate, add a generous spoonful of the warm blueberry compote and then of course, if you wanna go crazy, add a dash of whipped cream on top. Time to eat up – YUM!
What to Serve These Pancakes With:
I think these pancakes would be best served with anything savory! Here are a few ideas:
- Hot coffee and/or a mimosa
- Soft scrambled eggs
- Crispy bacon
- Sausage patties
- Seasoned breakfast potatoes
Did you enjoy this recipe? Here are a few others you might like:
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Blueberry Cobbler Pancakes
These Blueberry Cobbler Pancakes are the most delicious brunch recipe! Loaded with fresh blueberries and topped with a delicious blueberry compote AND whipped cream - these are decadent, yummy and oh so fun!
Ingredients
Fluffy Blueberry Pancakes
- 1 and 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3 tbsp granulated sugar
- 4 tbsp melted butter
- 1 tsp vanilla extract
- 1 large egg
- 1 and 1/2 cups whole milk
- 1.5-2 cups fresh blueberries
Blueberry Compote
- 1/2 cup water
- 1.5 cups frozen blueberries
- 1/4 cup of sugar
Pancake Toppings
- maple syrup
- whipped cream
- extra blueberries (if desired)
Instructions
Blueberry Compote
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Add the water and sugar and frozen blueberries to a small pot. Let it come to a boil and then turn down to medium heat and let simmer gently, stirring occasionally for 8-10 minutes. Remove from heat and let cool in the pan for at least 5 minutes and then transfer to a heat proof jar.
Homemade Blueberry Pancakes
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Whisk together the dry ingredients (all-purpose flour, whole wheat flour, baking powder, salt) in a large bowl. In a small bowl, melt the butter and let it cool slightly.
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To the dry ingredients, add in the cooled melted butter, the milk, the egg and the vanilla extract. Mix with a spoon until just combined.
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To a non-stick skillet or griddle, add butter or non-stick cooking spray. Add about ¼ cup worth of pancake batter at a time. Sprinkle on a handful of blueberries and cook on one side for 2-3 minutes or until small bubbles begin to form. Flip and cook the other side until it’s cooked through and golden. Repeat until batter is used up.
Garnishing Pancakes
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Once the pancakes are done, add a spoonful of the blueberry compote on top, a splash of maple syrup if desired, and whipped cream. Enjoy every bite!