Description
Berry-Glazed Buttermilk Pancakes — Fluffy, golden buttermilk pancakes stacked high and drizzled with a vibrant mixed berry glaze, bursting with sweet-tart flavor in every bite.
Ingredients
For the Pancakes:
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1½ cups all-purpose flour
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2 tbsp sugar
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1 tsp baking powder
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¾ tsp baking soda
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⅛ tsp salt
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1 large egg
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4 tbsp unsalted butter, melted
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1⅓ cups buttermilk
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Vegetable oil, for cooking
For the Berry Compote:
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2 cups mixed berries (fresh or frozen)
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2 tbsp brown sugar
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2 tbsp maple syrup
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½ tbsp fresh lemon juice
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¼ tsp ground cinnamon
Instructions
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Make Berry Compote:
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Combine berries, brown sugar, maple syrup, lemon juice, and cinnamon in a small saucepan.
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Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes until soft and syrupy.
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Make Pancake Batter:
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Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
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In a separate bowl, mix egg, melted butter, and buttermilk.
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Stir wet into dry ingredients until just combined (do not overmix).
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Cook Pancakes:
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Heat a non-stick skillet over medium and lightly oil it.
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Pour ¼ cup batter per pancake and cook 2–3 mins until bubbles form.
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Flip and cook 2–3 mins until golden and cooked through.
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Serve:
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Stack pancakes on plates, spoon warm berry compote over top, and add butter or syrup if desired.
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Notes
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The berry compote can be made ahead and refrigerated.
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Add a dollop of whipped cream or a scoop of vanilla yogurt for extra indulgence.
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Can use all fresh or all frozen berries based on the season.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
