Buttermilk Pancakes with Berry Compote

Breakfast, Recipes

Buttermilk Pancakes with Berry Compote

Happy National Pancake Day! Pancakes for weekend brunch are a family tradition in many homes, and with good reason—light and fluffy flapjacks take well to all sorts of toppings, from a simple combo of butter and maple syrup to many kinds of fresh seasonal fruit. Take care not to overmix the batter or you’ll end up with tough pancakes.


Buttermilk Pancakes with Berry Compote


For the berry compote:

1 pint (6 oz./180 g) fresh raspberries

1 pint (6 oz./180 g) fresh blackberries

1 pint (6 oz./180 g) fresh strawberries, hulled

2 Tbs. sugar

2 tsp. fresh lemon juice


For the pancakes:

2 eggs

2 cups (10 oz./315 g) all-purpose flour, sifted

3 Tbs. sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

2 1/4 cups (18 fl. oz./560 ml) buttermilk

4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted

1/2 tsp. vanilla extract

1 to 2 Tbs. vegetable oil

Maple syrup for serving


To make the compote, in a saucepan, stir together the raspberries, blackberries, strawberries, sugar and lemon juice. Place over medium heat and bring to a simmer. Cook, stirring occasionally, until most of the berries have broken down and the mixture is thickened, about 15 minutes; reduce the heat if the compote sticks to the pan. Let the compote cool to room temperature. Use immediately or store in an airtight container in the refrigerator for up to 1 week.


To make the pancakes, preheat an oven to 200°F (95°C). In a large bowl, whisk the eggs until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, butter and vanilla. Stir just until the batter is smooth and no lumps remain; do not overmix.


Carefully heat a griddle or a nonstick fry pan over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with a little of the oil.


Using a batter dispenser set on the large setting, dispense the batter onto the griddle. Alternatively, ladle about 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes longer. Transfer to a baking sheet and keep warm in the oven. Repeat to cook the remaining pancakes.


Serve the pancakes with maple syrup and the compote. Makes 16 pancakes.


Junior Chef Cookbook Cover



Find more than 30 super-fun and easy-to-make recipes perfect for the young budding chef in our cookbook Junior Chef, by the cooks of Williams-Sonoma’s Test Kitchen.

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