Pancakes with blueberry compote recipe

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These sweet pancakes with blueberry and cardamom compote are delicious and easy to make and the perfect breakfast treat that the family will love

Pancakes with blueberry compote
  • healthy
Preparation Time20 mins
Cooking Time20 mins
Total Time40 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories345 Kcal17%
Sugar31.9 g35%
Fat4.4 g6%
Saturated Fat1.6 g8%
Salt0.31 gRow 4 - Cell 2
Protein11.3 g23%
Carbohydrates65.2 g25%
Salt0.31 gRow 7 - Cell 2

This deliciously sweet blueberry compote is so easy to make using just four ingredients.

Top your favourite pancakes with this tangy blueberry compote made from blueberries, caster sugar, water, and cardamom pods. This compote is perfect served with crepe-style pancakes, like our classic pancake recipe. You could try serving with thicker pancakes too like American or Scotch. This recipe serves four and takes just 20 minutes to cook.


For the compote:

  • 5 cardamom pods
  • 300g fresh blueberries
  • 80g caster sugar
  • 80ml water

For the pancakes:

  • 2 eggs, separated
  • 300ml milk
  • 1tsp vanilla extract
  • ½tsp salt
  • 190g plain flour
  • 2tsp baking powder




  1. Crack the cardamom pods and pound the seeds in a pestle and mortar until finely ground. Mix the cardamom in a saucepan with the blueberries, sugar and water, then put on a medium heat and bring up to the boil.
  2. Once the mixture comes to the boil, turn down to simmer for around 10 mins until it thickens, stirring every now and again.
  3. Meanwhile, whisk the egg whites in a large bowl until stiff.
  4. In another bowl, beat the yolks with the milk and vanilla and salt. Sieve in the flour and baking powder and beat to get rid of any lumps. Then fold in the egg whites into the batter mixture until combined.
  5. Heat up a little vegetable oil in a large frying pan over a high heat, then pour in spoonfuls of the batter and fry until bubbles appear on the surface. Once they start to brown on the bottom after around 1 min, flip over and cook for another minute.
  6. Serve as a stack with a generous serving of the blueberry and cardamom compote.

Top tips for making pancakes with blueberry compote

When blueberries are out of season, frozen blueberries will work just as well. Throw them straight in the saucepan frozen, but use a little less water.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies