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
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
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
