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