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Fluffy Blueberry Star Pancakes with Sweet Strawberry Compote

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Delight in fluffy star-shaped blueberry pancakes paired with a sweet and tangy strawberry compote, perfect for a special yet easy breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk (or dairy-free alternative like oat or almond milk)
  • 1 large egg, separated
  • 3 tablespoons unsalted butter, melted plus extra for cooking
  • 1 cup fresh or frozen blueberries
  • ½ teaspoon vanilla extract
  • For the Sweet Strawberry Compote:
  • 2 cups fresh or frozen strawberries, hulled and halved
  • ¼ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the compote: In a small saucepan, combine strawberries, sugar, lemon juice, and cinnamon over medium heat. Stir occasionally and simmer for 10-12 minutes until the berries break down and the mixture thickens slightly. Remove from heat and stir in vanilla extract. Set aside to cool and thicken further while you make the pancakes. If the compote is too thick, add a splash of water to loosen it.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  3. Mix wet ingredients: In a separate bowl, whisk the egg yolk, milk, melted butter, and vanilla extract until smooth.
  4. Beat egg white: In a clean bowl, beat the egg white until soft peaks form.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. A few lumps are okay; avoid overmixing.
  6. Fold in egg white: Gently fold in the beaten egg white until no streaks remain. Then fold in the blueberries carefully to avoid crushing them.
  7. Heat the skillet: Place your skillet or griddle over medium heat and add a small pat of butter, swirling to coat the surface.
  8. Cook pancakes: For star-shaped pancakes, place the silicone star mold or pancake ring on the skillet and spoon batter inside, filling about ¾ full. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Carefully remove the mold, flip the pancake, and cook for another 1-2 minutes until golden. For freehand, pour batter in small rounds and shape stars with a spoon or spatula. Adjust heat as needed.
  9. Serve warm: Stack the star pancakes on plates and spoon generous amounts of the sweet strawberry compote over the top. Optionally add a dollop of yogurt or whipped cream.

Notes

[‘Do not overmix the batter; lumps are okay to keep pancakes tender.’, ‘Beating egg whites separately and folding gently is key to fluffy pancakes.’, ‘Use fresh baking powder for best rise.’, ‘Maintain medium heat to avoid burning or undercooking.’, ‘Lightly grease the pan with butter and wipe excess to prevent greasy pancakes.’, ‘Fold blueberries in gently to avoid bursting and discoloring the batter.’, ‘Silicone molds help achieve perfect star shapes but are optional.’, ‘Compote can be made ahead and stored in the fridge for up to 5 days; pancakes freeze well for up to 2 months.’]

Nutrition

Keywords: blueberry pancakes, star-shaped pancakes, strawberry compote, fluffy pancakes, breakfast recipe, brunch, easy pancakes, sweet compote

Find it online: https://emmaoven.com/fluffy-blueberry-star-pancakes-recipe-perfect-for-easy-sweet-strawberry-compote/