Fluffy Homemade Buttermilk Pancakes with Warm Berry Compote
Thick, cloud-like diner style buttermilk pancakes that rise over an inch tall. Served with warm bubbling maple-berry compote and whipped salted butter for the ultimate weekend breakfast.
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AdSense Ready • Slot: top-leaderboardFluffy Homemade Buttermilk Pancakes with Warm Berry Compote
Ingredients
Tap to check off as you cook- 2 cupsall-purpose flour(spooned and leveled)
- 3 tbspgranulated sugar
- 2 tspbaking powder
- 1 tspbaking soda
- 0.75 tspfine sea salt
- 2 cupsreal cultured buttermilk(shaken)
- 2 largeeggs(room temperature)
- 0.25 cupunsalted butter(melted and cooled slightly)
- 1.5 tsppure vanilla extract
- 2 cupsmixed fresh berries(blueberries, raspberries, blackberries)
- 0.5 cuppure Grade A maple syrup
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AdSense Ready • Slot: in-recipeStep-by-Step Instructions
- 1
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
Chef's Secret: Whisking the dry ingredients aerates the flour and prevents dense pockets. - 2
In a separate medium bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
Chef's Secret: Room temperature buttermilk and eggs ensure the melted butter does not seize into solid bits. - 3
Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until combined. The batter MUST remain thick and lumpy! Let rest undisturbed for 10 minutes.
Chef's Secret: CRITICAL: Never over-mix pancake batter! Lumps are what create soft, airy pockets during cooking. - 4
Make Berry Compote: While batter rests, heat berries and maple syrup in a small saucepan over medium heat for 5 minutes, pressing lightly with a wooden spoon until juicy and simmering.
Chef's Secret: Turn to low heat once simmering to keep warm until serving. - 5
Preheat a non-stick griddle or skillet over medium heat (approx 350°F / 175°C). Brush lightly with butter. Scoop 1/3 cup of batter per pancake onto the griddle.
Chef's Secret: Wipe excess butter so the pancakes brown evenly without splotchy fried edges. - 6
Cook for 2-3 minutes until large bubbles rise to the surface and pop, and the edges look set. Gently flip and cook another 1-2 minutes until puffed and golden brown. Serve stacked high with warm berry compote and softened salted butter.
Chef's Secret: Flip only once! Tapping or flattening with a spatula will deflate all the fluffy height.
Estimated Nutrition (Per Serving)
Based on 4 servingsRecommended Kitchen Tools for this Recipe
Equipment tested and recommended by our test kitchen chefs.
Test Kitchen Tips
- If you do not have buttermilk, stir 2 tablespoons of fresh lemon juice or white vinegar into 2 cups of whole milk and let stand for 5 minutes.
- Keep finished pancakes warm on a wire rack set over a baking sheet in a 200°F oven while cooking the remaining batches.
Storage & Reheating
Pancakes freeze remarkably well! Stack with parchment paper between them in a freezer bag for up to 3 months. Pop directly into a toaster for quick weekday mornings.
