These Buttermilk Pancakes with Strawberry Compote start with fluffy, melt-in-your-mouth buttermilk pancakes that get finished with a delectable homemade strawberry compote. If you really want to send them over the top, add some fresh whipped cream. Delicious!
I love a stack of fluffy buttermilk pancakes, and if you ask me what my favorite topping is I truly can’t say. I have yet to taste a topping that I didn’t like. That’s what I love about buttermilk pancakes. They are so versatile. Sometimes I just want pats of melting butter on top with lots of warm maple syrup. Other times I like to fancy things up a bit and add fruit toppings and whipped cream. I’ve never received any complaints, no matter how I serve them.
By the way, are you fixing breakfast or brunch for your mom for Mother’s Day? Buttermilk pancakes would be a great option. These buttermilk pancakes have a homemade strawberry compote that takes just minutes to make from frozen strawberries, and you can make the strawberry compote in advance. The whipped cream takes 3-4 minutes to make, and you can also make it ahead of time.
TIPS FOR MAKING PERFECT FLUFFY PANCAKES
- Don’t overmix the batter. It’s normal to have some tiny lumps in the batter.
- Make sure the batter is not too thick. Follow the recipe. The batter should be pourable and when it hits the hot griddle it should be easy to spread with a spoon. Once the pancakes start to cook, they will puff up and become thicker.
- Make sure the griddle is hot enough. Don’t listen to anyone that tells you the first pancake always has to get pitched. If it has to get pitched, it’s because your griddle wasn’t hot enough. If you’re using an electric griddle, turn it to 350 degrees. Give it at least 2 minutes, and drop a tiny piece of butter on it. If it sizzles it should be hot enough. If it doesn’t sizzle, give it another minute and check it again. Do the same for a non-electric griddle.
- Use a large cookie scoop or a measuring cup if you want uniform pancakes that are the same size. I use a large cookie scoop. Once I release a scoopful of batter onto the hot griddle, I use the bottom of the cookie scoop to immediately spread the batter into a bigger circle.
- Make sure you leave plenty of room between pancakes. This makes it easier when you have to flip them. I like bigger pancakes, and I usually make 3 at a time.
- Don’t overcook the pancakes. Once you see bubbles popping up on the tops, flip the pancakes. Once you flip the pancakes and they become golden brown on top, they’re done.
The strawberry compote is extremely easy to make. You can make it in advance and it will keep for several days in the refrigerator. It’s made with frozen strawberries, sugar, vanilla, and cornstarch, and you simply cook it for about 5 minutes over medium heat. That easy!
HOMEMADE WHIPPED CREAM
Homemade whipped cream takes about 3 minutes to make. You need 1 cup of heavy whipping cream, a tiny bit of sugar and vanilla, and a mixer. If you don’t have a mixer, you can whisk it by hand.
If you’re thinking about making pancakes for your mom for Mother’s Day, and you’ve never made them, don’t worry. You still have time to practice making them. Trust me, after you make homemade pancakes once or twice, you’ll be an expert!!
If you think strawberry compote is not your mom’s favorite topping, check out these other pancake recipes with different toppings…Print
These Buttermilk Pancakes with Strawberry Compote start with fluffy, melt-in-your-mouth buttermilk pancakes and they get finished with a delectable homemade tart strawberry compote. If you really want to send them over the top, add some fresh whipped cream.
- 1 bag frozen whole strawberries, 16 ounces, thawed
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons cornstarch
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons sugar
- 2 eggs slightly beaten
- 1 teaspoon pure vanilla
- 1 tablespoon vegetable oil
- 1/2 cup sour cream
- 1 cup plus 1 tablespoon full-fat buttermilk*
- 1 cup heavy whipping cream, (don’t use low fat)
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- Add the strawberries, sugar, and cornstarch to a medium saucepan and bring to a boil over medium heat while slowly and constantly stirring. Cook until mixture begins to thicken, about 5 minutes, and remove from heat. Add the vanilla and mix to incorporate. Set aside while making the pancakes.
- Preheat a griddle to 350 degrees.
- Whisk together the dry ingredients in a medium bowl.
- In a separate bowl, combine the eggs, oil, vanilla, sour cream, and buttermilk.
- Add the two mixtures together in one bowl, and mix until combined. Do not overmix!! The batter should still be slightly lumpy.
- Brush some butter onto a hot griddle. The butter should sizzle if the griddle is hot enough. It’s important to make sure the griddle is hot enough before pouring batter onto it.
- Pour the desired amount of batter onto the griddle, depending on what size pancakes you prefer. See my notes above this recipe. Once pancakes start to have bubbles popping up on the surface, flip them. Once they are golden brown on top, remove them from the griddle. Brush the hot griddle with more butter and make more pancakes until you’ve used all the batter.
- Add the whipping cream to a mixing bowl. Add the sugar and vanilla. Beat with a whisk attachment until soft peaks form. This doesn’t take more than a minute or two. You can beat it until stiff peaks form if you prefer, but don’t overbeat. Serve immediately or refrigerate.
- Note: If you are in a pinch and do not have buttermilk, you can substitute by adding one tablespoon of vinegar to a cup of milk and let sit for five minutes, or you can use cultured dry buttermilk from a can. However, mixing vinegar to sweet milk results in an acidic flavor and powdered buttermilk adds a little buttermilk flavor, but they do not stand up to the real thing.
- Category: Breakfast
- Method: Cook
Keywords: Buttermilk Pancakes with Strawberry Compote