Blueberry Almond Pancakes with Blueberry Anise Compote

Blueberries and Almonds? Sure. Blueberries and Anise? Could work.

The three combined? Impossible! Has Quinn gone mad with (blogging) power?

Not a chance – not yet anyway. Blueberry, almond and anise are very disparate flavors, but they come together wonderfully in this dish. The sweetness of the blueberries comes first, with the licorice notes following tagging along subtly. It then fades into the classic taste of pancakes along, made even better by the presence of nutty, butter almond flavors.

The texture of these pancakes are really what make it special though. The crunchiness added by the almonds plays perfectly with crust of the exterior of the pancake, while the inside remains fluffy and light.

The real surprise of this dish is that it is not, in fact, overly sugary. There is little added sugar in either the pancake or the compote, and the natural sugar of the blueberry is balanced with the other flavors.  If you’re looking for a unique pancake recipe that won’t leave you feeling guilty afterwards, this is your dish!

Blueberry Almond Pancakes with Blueberry Anise Compote


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons sugar
  • 1/4 cup almonds, finely chopped
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 cup milk
  • 1/2 cup blueberries


  • 2 cups blueberries
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1/2 teaspoon anise extract


  1. To make the compote, empty the blueberries and lemon juice into a food processor and blend on medium until liquefied, approximately 2 minutes. Strain the liquid through a sieve into a small saucepan to remove large chunks of skin.
  2. Add the water, sugar and anise extract to the blueberry liquid and heat on medium until it comes to a simmer, approximately 5 minutes. Reduce to lowest heat and allow to sit until pancakes are done.
  3. In a mixing bowl combine all the dry ingredients and mix until evenly distributed. Add the egg, milk and butter and whisk until all ingredients in the batter are combined.
  4. Lightly coat a large nonstick pan with butter and heat to medium-low. Pour pancake mix into desired size and drop a handful of blueberries on top of it.
  5. Cook until golden brown on the first side, approximately 5-8 minutes, then flip. Repeat with the second side, although this should take about half as long.
  6. Stack pancakes onto a plate once they’re done cooking. To serve, pour compote over the pancakes and garnish with chopped almonds and blueberries.

2 Comments to “Blueberry Almond Pancakes with Blueberry Anise Compote”

  1. You could have at least given me credit for the blueberries 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: