19 ratings

Buttermilk Pancakes with Blueberry Compote and Hazelnuts


Buttermilk Pancakes with Blueberry Compote and Candied Hazelnuts

A little Frangelico in the maple syrup complements the candied hazelnuts nicely in this indulgent pancake recipe that's perfect for a weekend brunch. You can't go wrong when everything is made from scratch. It's no wonder then, that it's a big hit on the menu at The National Bar & Dining Rooms, located in New York City.


For the candied hazelnuts

  • 1 Cup hazelnuts
  • 1/2 Cup granulated white sugar
  • 1/4 Cup raw sugar, plus more for garnish

For the compote

  • 5 pints blueberries
  • 1 Tablespoon granulated white sugar

For the pancakes

  • 1 1/4 Cup all-purpose flour
  • 1/4 Cup granulated white sugar
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1 egg
  • 1 1/4 Cup buttermilk
  • 1/4 Cup vegetable oil
  • 2 Cups Frangelico hazelnut liqueur
  • 3 Cups maple syrup


For the candied hazelnuts

Combine all of the ingredients in a small pan and cook over medium heat until all of the sugar has melted and adheres to the hazelnuts. Remove from the heat and pour the nuts onto a nonstick, heat-resistant surface. Garnish with sugar in the raw.

For the compote

Combine all 4 pints of the blueberries and the sugar in a pot and cook over low heat until the compote is thick. Remove from the heat and add the remaining blueberries.

For the pancakes

In a bowl, whisk together the flour, sugar, baking powder, and baking soda. In another bowl, whisk together the egg and buttermilk. Whisk the buttermilk mixture into the flour mixture until just combined. Heat the oil in a cast-iron skillet or griddle over medium heat. Place 2 tablespoons batter into the hot pan and cook until golden brown on both sides, about 2 minutes per side.

Place the Frangelico in a small saucepan and reduce over high heat by ¾. Combine with the maple syrup. Serve the pancakes topped with the syrup, blueberry compote, and candied hazelnuts.