Make the blueberry compote first. In a small pot on medium heat, add all blueberry compote ingredients. Stir frequently for about 6-8 minutes total (the blueberries will start to burst around 3-4 minutes). Transfer to a bowl and allow to cool (it will thicken as it cools).

Next, melt the butter either in a small skillet/pot on the stovetop or in the microwave. Allow to come down to room temperature before you add it to the batter mixture.

In a medium bowl, combine the flour, salt, baking powder, and granulated sugar. Stir to combine. Then right into the bowl add in the vanilla extract, room temp egg, room temp butter, and room temp buttermilk. Mix until just combined.

Grab a large non-stick skillet and heat it on medium heat. Dollop in ¼ cup of batter for each pancake. Cook about 3 minutes on the first side (until little bubbles start to form and pop), and 2 minutes on the other side.

Serve pancakes with plenty of blueberry compote spooned on top.