Our blueberry compote pancake recipe is a treat you have to experience. Compote is a French term referring to the cooking of fruit in sugar, which combines to make a fruity syrup. They’re a doddle to make and we think are the ultimate fresh pancake topping, along with a dollop of crème fraîche and drizzled with maple syrup. We like to use fruit that is a little on the tart side and to add the sugar to taste as you go along.


  • 200g fresh blueberries
  • 200g fresh blackcurrants
  • 65g caster sugar
  • 1 tbsp lemon juice


  • Stir all the ingredients together over a low heat in a medium pan until the berries burst and let out their juice, and until the sugar has completely dissolved
  • Increase the heat and bring to the boil for 2 – 3 minutes
  • Reduce the heat and simmer for 6 – 8 minutes until thick and syrupy
  • Top your pancakes with a big dollop of freshly made compote, crème fraîche and a drizzle of maple syrup
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