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!
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.
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.
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.
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.
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!