A stack of fluffy, golden buttermilk pancakes topped with a warm mixed berry compote and a touch of butter—perfect for a cozy weekend brunch.

Why You’ll Love This Recipe

Comforting and classic – Buttermilk pancakes made from scratch with a cozy berry topping.
Naturally sweet – The compote adds flavor without too much added sugar.
Easy to prepare – Quick batter and simple compote in under 30 minutes.
Perfect for brunch – Elegant enough for guests, easy enough for everyday.
Customizable – Use your favorite berries or add a whipped cream finish.

Ingredients

For the Pancakes:

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
4 tablespoons unsalted butter, melted
1 1/3 cups buttermilk
Vegetable oil, for cooking

For the Berry Compote:

2 cups mixed berries (fresh or frozen)
2 tablespoons brown sugar
2 tablespoons maple syrup
1/2 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon

Directions

Make the Berry Compote:

In a small saucepan over medium heat, combine the berries, brown sugar, maple syrup, lemon juice, and cinnamon.
Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes, until berries soften and sauce thickens slightly. Keep warm.

Prepare the Pancake Batter:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the egg, melted butter, and buttermilk until smooth.
Pour wet ingredients into dry and stir gently until just combined. The batter may be slightly lumpy—don’t overmix.

Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat and lightly oil it.
Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges are set, about 2–3 minutes.
Flip and cook another 2–3 minutes until golden brown and cooked through.

Assemble and Serve:

Stack pancakes on a plate, spoon warm berry compote over the top, and finish with a pat of butter or a drizzle of maple syrup if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories per serving: 400 kcal

Variations

Berry Mix: Use just blueberries, strawberries, raspberries, or a combination.
Citrus Zing: Add orange zest to the compote for extra brightness.
Whipped Cream Topping: Top with fresh whipped cream for added indulgence.
Nutty Texture: Add chopped pecans or almonds to the batter.
Vegan Version: Use plant-based milk, egg substitute, and vegan butter.

Storage/Reheating

Refrigeration: Store leftover pancakes and compote separately for up to 3 days.
Freezing: Freeze pancakes in a single layer, then store in a bag for up to 1 month.
Reheating: Microwave or warm in a skillet. Gently reheat compote on the stove or microwave.

FAQs

Can I use frozen berries?

Yes, no need to thaw them first—just add a few extra minutes to cooking time.

What if I don’t have buttermilk?

Use 1 tablespoon lemon juice or vinegar per 1 cup of milk as a substitute.

Can I make these pancakes gluten-free?

Yes, use a 1:1 gluten-free flour blend for similar results.

How thick should the batter be?

Slightly thick but pourable; adjust with more buttermilk if needed.

Do I need to strain the compote?

No, keep it rustic with whole berries for the best texture.

Can I double the recipe?

Absolutely! Double all ingredients and cook in batches.

What type of pan is best for pancakes?

A non-stick skillet or a cast-iron griddle works great for even browning.

Can I use honey instead of maple syrup in the compote?

Yes, but it will change the flavor slightly.

How do I get evenly golden pancakes?

Preheat your pan well and use medium heat to avoid burning.

Are these good for meal prep?

Yes! Pancakes and compote can be made ahead and reheated easily.

Conclusion

These Berry-Glazed Buttermilk Pancakes are a beautiful blend of sweet berries and fluffy, homemade goodness. Perfect for breakfast in bed, lazy weekend mornings, or whenever you need a cozy start to your day. Stack them high and enjoy every fruity bite!

Berry-Glazed Buttermilk Pancakes

Author: Chef Clara
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A stack of fluffy, golden buttermilk pancakes topped with a warm mixed berry compote and a touch of butter—perfect for a cozy weekend brunch.

Ingredients

Scale

For the Pancakes:

1½ cups all-purpose flour
2 tbsp sugar
1 tsp baking powder
¾ tsp baking soda
⅛ tsp salt
1 large egg
4 tbsp unsalted butter, melted
1⅓ cups buttermilk
Vegetable oil, for cooking

For the Berry Compote:

2 cups mixed berries (fresh or frozen)
2 tbsp brown sugar
2 tbsp maple syrup
½ tbsp fresh lemon juice
¼ tsp ground cinnamon

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Instructions

Make Berry Compote:
- Combine berries, brown sugar, maple syrup, lemon juice, and cinnamon in a small saucepan.
- Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes until soft and syrupy.
Make Pancake Batter:
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, mix egg, melted butter, and buttermilk.
- Stir wet into dry ingredients until just combined (do not overmix).
Cook Pancakes:
- Heat a non-stick skillet over medium and lightly oil it.
- Pour ¼ cup batter per pancake and cook 2–3 mins until bubbles form.
- Flip and cook 2–3 mins until golden and cooked through.

Serve:
- Stack pancakes on plates, spoon warm berry compote over top, and add butter or syrup if desired.

Notes

The berry compote can be made ahead and refrigerated.
Add a dollop of whipped cream or a scoop of vanilla yogurt for extra indulgence.

Can use all fresh or all frozen berries based on the season.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American