Melt the butter in a nonstick saucepan over medium high heat.
Stir in the brown sugar, cinnamon, salt, and cardamom, if using. Bring the mixture to a gentle simmer.
Add the blueberries and simmer for 5 to 7 minutes, stirring occasionally, until the berries begin to break down and release their juices.
Once the compote has thickened enough to coat the back of a spoon, remove from the heat and stir in the vanilla extract.
Whipped cream
Using a hand mixer or whisk, beat the heavy cream, sugar, and vanilla extract on medium high speed until medium peaks form, about 3 to 4 minutes with a mixer. Use immediately.
To Serve
Prepare your favorite pancakes according to the recipe directions. Top the warm pancakes with blueberry compote and fresh whipped cream. Finish with powdered sugar, if desired.
