Description
These light and fluffy pancakes are topped with a warm, homemade berry compote for the ultimate breakfast or brunch treat. Simple, cozy, and irresistibly delicious.
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the Berry Compote:
- 2 cups mixed berries (fresh or frozen)
- 2 tbsp sugar (adjust to taste)
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth. Pour wet ingredients into dry ingredients and stir gently until just combined (a few lumps are fine).
- Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour ¼ cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook 1–2 minutes more.
- For the compote: In a small saucepan, combine berries, sugar, and lemon juice. Cook over medium heat 5–7 minutes, stirring occasionally, until berries release juices and mixture thickens slightly. Add cornstarch slurry if you prefer a thicker sauce.
- Serve pancakes stacked with warm berry compote spooned over the top.
Notes
- Use blueberries, raspberries, strawberries, or a combination.
- For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
- Leftover compote can be refrigerated and used on yogurt, ice cream, or toast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
