Have you ever had a breakfast so delicious that you know it is ingrained into your memory for all of eternity? If you read my post from last week about our visit to the Yellow House Bed & Breakfast in Bar Harbor, Maine, you know that this is a rhetorical question. I fancy that pancake breakfast each time I make it because it teleports me back to one of the best vacation memories-EVER. Now with this recipe, you too, can have your very own Bed & Breakfast Fluffy Blueberry Pancakes + Blueberry Compote just like we did from Yellow House!
I think we can all agree there about a 5,903,671 recipes out there for pancakes. Seriously, type in ‘pancakes’ into your Google search bar or Pinterest and about a gajillion search results turn up. But, when we returned home from Maine last fall, I was desperate to recreate these pancakes. Light, fluffy, blueberries galore…and oh, SO good.
In my search to help recreate the Yellow House blueberry pancakes + blueberry compote, I was not interested in the gajillion pancake recipes on the interwebs. I was only interested in the super-duper-fluffy-blueberry-pancakes that we enjoyed at the Yellow House B & B in Bar Harbor, Maine. That’s it.
So…I began just playing around at home with what I knew. I started with the basics: flour, a little powdered sugar, baking powder (actually, quite a bit for these pancakes — but that’s part of what makes them puff up!), kosher salt, milk, eggs, butter and vanilla.
I probably made several hundred pancakes in the process, but I think I finally landed on something! The secret is definitely in the whipped egg whites and the large amount of baking powder.
In order to create a super fluffy pancake that doesn’t sink, beating the egg whites until stiff peaks form is essential. Also, the incorporation of those egg whites into the batter takes a delicate hand. Be gentle!
Pro Tip: Blueberry Selection – If you can find small blueberries instead of the gigantic ones, they work best in this fluffy blueberry pancake recipe. The extra large blueberries sink in the batter and they typically they lack flavor.
I wanted to keep the blueberry compote simple as well. The best way is to heat the blueberries, sugar and a little lemon juice until the blueberries start to burst. I like to use a smooth potato masher to smash just some of the blueberries and release their juices into the compote mixture. If you don’t own a potato masher, use the back of a large spoon. That works well also.
Last, make sure to smother your stack of pancakes in a little butter, a little pure maple syrup and a generous dollop of the blueberry compote. Your Saturday brunch (and your family) will thank you for all of this!
Once you’ve enjoyed this recipe, head back over to the blog and check out the other Brilliant Breakfasts that I have going on over there. You’re sure to find something for everyone!
If you’re interested in finding out more about our fantastic experiences in Bar Harbor, Maine, check out my Yellow House B & B Experience post & my guide to Acadia National Park via Land, Sea + Air.
Until next time…Eat Well. Travel Often. Love Much.
XOXO
Bed & Breakfast Blueberry Pancakes + Blueberry Compote
Ingredients
- 1 1/2 cups all-purpose flour
- 3 T. powdered sugar
- 1/2 tsp. kosher salt
- 2 tsp. baking powder
- 1 1/4 cups milk
- 1 large egg yolk + 3 egg whites
- 4 T. butter, melted & cooled + more for brushing
- 1 tsp. pure vanilla extract or 1/2 tsp. vanilla paste
- 3/4 cup fresh blueberries
- Blueberry Compote:
- 2 cups fresh blueberries
- 1/2 cup sugar
- 2 tsp. fresh lemon juice
- Pure Maple Syrup + Butter for serving
Directions
- Step 1 Whisk the flour, powdered sugar, kosher salt and baking powder in a large mixing bowl.
- Step 2 In a separate bowl, whisk the milk, egg yolk, melted butter and vanilla until combined.
- Step 3 In the bowl of your stand mixer or a separate mixing bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2-3 minutes.
- Step 4 Stir the milk mixture into the flour mixture using a rubber spatula until just combined – make sure not to over-mix and there may still be a few lumps at this point. Gently add the blueberries to the wet mixture.
- Step 5 Taking great care not to deflate your egg whites, fold in about 1/3 of the beaten egg whites into the pancake batter. Then gently fold in the rest until just combined – again, try not to over-mix.
- Step 6 Make the blueberry compote: In a medium saucepan, combine the blueberries, sugar and lemon juice. Heat over low-medium heat, stirring constantly until the sugar dissolves, about 2-3 minutes. Increase the heat and bring the mixture to a slow boil. Lower the heat to simmer and cook for another 2-4 minutes, smashing some of the berries with a smooth potato masher if they do not burst on their own. I do not smash all of them, just some. Remove from the heat. Set aside and keep the compote warm.
- Step 7 Make the pancakes: Heat a griddle or large nonstick skillet over low-medium heat. Lightly brush with butter if desired. Pour about 1/4 cup batter onto the griddle for each pancake. Cook without flipping until bubbles form on top and the bottom is lightly browned, about 3 minutes. If they brown too quickly, lower the heat.
- Step 8 Flip the pancakes and continue cooking until golden on the other side, about 1-2 more minutes. Transfer the pancakes to a plate.
- Step 9 Repeat with the remaining batter. Serve with blueberry compote, pure maples syrup and extra butter, if desired.
- Step 10 Enjoy!
Mmm, my mouth is watering just reading the instructions!! Sounds soooo good, and I think I hear my lunch calling my name!
These look amazing! And I’ve always wanted to visit Bar Harbor. Hopefully we’ll all be traveling more again soon!
These look beautiful and delicious! Do you think I could make this with whole wheat?
Such a lovely property in Bar Harbor and the pancakes can only be made better with that compote!
I haven’t had pancakes in SO long, but these look amazing! The blueberries sound like a really yummy addition. I may have to surprise my hubby with a pancake breakfast this coming weekend!
These pancakes look so good! We’re actually going to a place in Utah this weekend that has some of our favorite pancakes, but we’ll have to try and make these when we get home.
These looks really delicious! Thank you for sharing!
Alyssa – https://coffeefitkitchen.com/
Oh my goodness those pancakes look amazing! Blueberries yummy. I’m drooling right now. LOL. I have to say the best pancakes I’ve had in my life so far have been banana pancakes in Thailand, cooked with bananas straight from the tree and over an open fire. OMG so good.