Big Food Bucket List

Big Food Bucket List

Sugar Moon Pancakes

  • prep time15 min
  • total time 38 min
  • serves 4

Kick your Sunday brunch up a notch with these sinful pancakes that are smothered in a delicious compote made from wild blueberries and don’t forget to add the silky maple whipped cream.

26 Ratings
Directions for: Sugar Moon Pancakes


Sugar Moon Pancakes

2 eggs

3 Tbsp canola oil

1 ¾ cups fresh buttermilk

1 cup red fife flour

½ cup unbleached white flour

Pinch of salt

1 Tbsp sugar

¾ tsp baking soda

2 Tbsp baking powder

Maple syrup, optional

Blueberry Compote

1 cup Nova Scotia wild blueberries, frozen (If using fresh, add 1 oz (30 mL) water

2 Tbsp maple syrup

Maple Whipped Cream

4 oz whipping cream

1 Tbsp maple syrup

1 Tbsp maple syrup


Sugar Moon Pancakes

1. In a bowl, beat eggs. Add oil and buttermilk thoroughly.

2. In a large bowl combine white and whole wheat flours, salt, sugar, baking soda and powder. Stir the wet mixture into the dry ingredients, mixing lightly until just combined.

3. For each pancake, pour about 1/3 cup (75 mL) of batter onto a hot griddle. Cook until bubbles appear on top, then flip to cook the other side.

4. Serve with pure maple syrup.

Blueberry Compote

1. In a medium saucepan, combine the 1 cup blueberries and maple syrup, stir over medium heat and bring to a boil. Lower the heat, simmer for 5-10 minutes until the mixture thickens. Set aside. Serve at room temperature over Sugar Moon Buttermilk Pancakes.

Maple Whipped Cream

1. Beat the whipping cream with the maple syrup until stiff peaks form. Serve over Blueberry Compote on Sugar Moon Classic Buttermilk Pancakes.

Source and Credits

Courtesy of Brenda Brown, Sugar Moon Farm

See more: Berries, Breakfast, Brunch

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