Print

Fluffy Buttermilk Pancakes Recipe with Easy Mixed Berry Compote for Perfect Breakfast

fluffy buttermilk pancakes recipe - featured image
Print Recipe

This recipe delivers fluffy, tender buttermilk pancakes paired with a vibrant mixed berry compote, perfect for cozy weekend mornings or special breakfasts.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups (300ml) buttermilk, shaken (or substitute with 1 cup milk + 1 tablespoon lemon juice)
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and slightly cooled (plus extra for the pan)
  • 1 teaspoon pure vanilla extract
  • 2 cups (280g) mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • 2 tablespoons honey or maple syrup (adjust to taste)
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry and gently stir until just combined. The batter should be a bit lumpy—do not overmix.
  4. Let the batter rest for 5-10 minutes to activate the baking powder and relax the gluten.
  5. While the batter rests, place the berries, honey or maple syrup, and lemon juice in a small saucepan over medium heat.
  6. Stir occasionally as the berries soften and release their juices.
  7. If a thicker compote is desired, stir in the cornstarch slurry once the mixture starts bubbling and cook for a couple more minutes until thickened.
  8. Remove the compote from heat and set aside to cool slightly.
  9. Preheat a non-stick skillet or griddle over medium heat and add a small pat of butter, swirling to coat the surface.
  10. Pour ¼ cup (60ml) batter onto the hot pan to form pancakes.
  11. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  12. Flip carefully and cook for another 1-2 minutes until golden and cooked through.
  13. Adjust heat as needed to avoid burning or undercooking.
  14. Stack pancakes on plates, spoon warm mixed berry compote over the top, and add butter or maple syrup if desired.
  15. Serve immediately for best texture and flavor.

Notes

Do not overmix the batter; a few lumps are fine. Let the batter rest for 5-10 minutes to improve fluffiness. Use medium heat to avoid burning. Butter the pan lightly and wipe excess between batches. The compote can be made ahead and refrigerated for up to a week. For dairy-free, substitute buttermilk with plant-based milk plus vinegar or lemon juice. For gluten-free, use a gluten-free flour blend.

Nutrition

Keywords: fluffy pancakes, buttermilk pancakes, mixed berry compote, easy breakfast, weekend brunch, homemade pancakes

Find it online: https://goldensimmer.com/fluffy-buttermilk-pancakes-recipe-with-easy-mixed-berry-compote-for-perfect-breakfast/