Classic American Buttermilk Pancakes with Berry Compote

Name: Classic American Buttermilk Pancakes with Berry Compote
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings (approx. 12 pancakes)
Cuisine: Deutsch
Ingredients: 1 1/2 cups All-purpose flour; 2 tbsp Granulated sugar; 1 tsp Baking powder; 1/2 tsp Baking soda; 1/2 tsp Salt; 1 1/4 cups Buttermilk; 1 large Egg; 2 tbsp Unsalted butter, melted, plus more for greasing griddle; 2 cups Mixed berries (fresh or frozen, e.g., strawberries, blueberries, raspberries); 2 tbsp Granulated sugar (for compote); 1 tbsp Lemon juice (for compote); Maple syrup For serving

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Start your February mornings with a stack of these perfectly fluffy and tender buttermilk pancakes. The secret to their light texture is the tangy buttermilk, which reacts with baking soda to create airy pockets. Paired with a quick and easy homemade berry compote bursting with fresh fruit flavor, this breakfast is a delightful and comforting way to kick off any weekend or holiday, offering a taste of classic American comfort.

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Classic American Buttermilk Pancakes with Berry Compote

Prep Time15 min

Cook Time20 min

Servings4 servings (approx. 12 pancakes)

DifficultyEasy

Equipment

Large Mixing BowlMedium Mixing BowlWhiskSmall SaucepanNon-Stick Griddle or SkilletSpatula

Instructions

1
In a large bowl, whisk together the flour, 2 tbsp sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until well combined.
2
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spoon until just combined. The batter should be slightly lumpy; do not overmix, as this will lead to tough pancakes. Let the batter rest for 5-10 minutes while you prepare the compote and heat the griddle.
3
For the berry compote: In a small saucepan, combine the mixed berries, 2 tbsp sugar, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5-8 minutes. Set aside and keep warm.
4
Heat a lightly greased non-stick griddle or large skillet over medium-low heat. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, then flip and cook until golden brown.
5
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Repeat with the rest of the batter, adding more butter to the griddle as needed. Serve stacks of warm pancakes immediately, topped generously with the homemade berry compote and a drizzle of maple syrup.

Nutrition

Calories400 kcal

Protein10g

Fat15g

Carbohydrates

Frequently Asked Questions

What if I don't have buttermilk?

You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it to the 1 1/4 cup line with regular milk. Let it sit for 5-10 minutes until it slightly curdles before using.

Can I add mix-ins to the pancakes?

Yes, once the batter is mixed, you can gently fold in chocolate chips, fresh blueberries, or sliced bananas. Add them just before cooking each batch.

How do I keep pancakes warm while cooking the rest?

You can place cooked pancakes on a baking sheet in a single layer in a preheated oven at its lowest setting (around 200°F / 95°C) until ready to serve. This prevents them from drying out.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.