A brunch classic, let me show you how to make Fluffy Pancakes (with a Quick Berry Compote). The compote is like a warm homemade jam that comes together in less than five minutes and will elevate your pancakes to that restaurant level – but it’s totally optional. These pancakes are thick and fluffy with that crisp edge that we love.
The pancakes come together really easily and can be doubled (or tripled) up to suit your needs. I make the recipe below to serve two very happily. With pancakes, it really is always best to make too many rather than too few. I recommend keeping a plate in the oven set on very low, but warm, to keep the pancakes on until ready to serve. The compote can be made right at the beginning then left on the back burner until ready to serve everything.
The compote can be made with any type of berry, and the berries can be either fresh or frozen. My most popular option is a mixed frozen bag of Summer berries, but use anything you like. Also – the compote here is totally optional. Feel free to use this recipe as a standalone for the pancakes as these are fantastic with just a pat of butter and some syrup.
Top Tips for Perfect Pancakes
Here are some top tricks for making great pancakes:
- Use Fresh Ingredients: Ensure your baking powder or baking soda is fresh for the best rise.
- Don’t Overmix: Mix until just combined; lumps are okay. Overmixing can lead to tough pancakes.
- Let the Batter Rest: Allow the batter to rest for 10-30 minutes to improve texture.
- Preheat the Pan: Make sure your skillet or griddle is hot enough before pouring the batter (medium heat works well).
- Use a Nonstick Surface: Lightly grease the pan with butter or oil to prevent sticking.
- Control the Pour: Use a measuring cup or ladle for consistent sizes and even cooking.
- Watch for Bubbles: Flip pancakes when bubbles form on the surface and the edges look set.
- Experiment with Add-Ins: Try blueberries, chocolate chips, or nuts for extra flavor.
- Keep Them Warm: Place cooked pancakes in a low oven to keep them warm while you finish the batch.
- Serve with Variety: Offer different toppings like syrup, fruit, or whipped cream for a delicious experience.
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this recipe. I can find everything I need at my local supermarket or grocery store. Use two medium non-stick frying pans on a medium/low heat for best results!
- Unsalted Butter
- Granulated Sugar
- Large Free Range Eggs
- Whole Milk
- Plain (All Purpose) Flour
- Baking Powder
Tips for Fluffy Pancakes (with a Quick Berry Compote)
- Butter: Unsalted melted butter goes into the batter for that extra bubbly, fluffy texture.
- Batter: When stirring the batter together, you want lumps! Do not mix to the point of the batter being totally smooth. The lumps won’t taste ‘lumpy’ in the final product, but they are what gives the pancakes lift and the fluffy texture.
- Mixing: On this note, do not use a stand or electric mixer here. A handheld balloon whisk is your best choice to keep air in the batter for tall, thick pancakes.
- Frying: Use two large frying pans, cooking one in each at a time. Unless making very small pancakes! Spray the pan with a little cooking oil, or ideally brush with butter. Dollop on the batter using a ladle or pouring from a jug.
- When to flip: The pancakes are ready to flip when all the bubbles on top have burst. Flip, then let cook for another 1-2 minutes. Keep the heat medium-low to prevent burning!
- Keeping Warm: To keep the pancakes warm between batches, heat the oven so it’s warm but not hot (50c/120f). Put a plate in the oven and add the pancakes once they’re done – ready to serve in a big stack.
- Compote: Make this at the start, so that it is ready to serve as soon as the pancakes are. You can keep it cooking on low while the pancakes cook, or you can finish it then set it aside to reheat at the end!
- Serving: While the compote is optional, I feel that maple syrup and whipped cream never are. I highly recommend serving with all of the above!
For Fluffy Pancakes (with a Quick Berry Compote), use a large mixing bowl and hand whisk – do not use an electric whisk as it will overmix and fall flat. If you want more delicious brunch recipe ideas, check out my Blueberry Sweet Rolls with Cream Cheese Frosting. For videos and baking inspiration, head on over to my Instagram.
Fluffy Pancakes (with a Quick Berry Compote)
Ingredients
- 135 g (1 cup) All Purpose Flour
- 2 tsp (2 tsp) Baking Powder
- 3 tbsp (3 tbsp) Granulated Sugar
- 130 ml (½ cups) Milk Full fat is best
- 2 (2) Large Free Range Eggs
- 1 tbsp (1 tbsp) Unsalted Butter Melted
For the Berry Compote
- 200 g (1 ½ cups) Frozen Berries Use any you like: Blueberries, raspberries, a smoothie mix or anything similar!
- 2 tbsp (2 tbsp) Granulated Sugar
- 2 tbsp (2 tbsp) Lemon Juice
Instructions
For the Compote
- Make the compote by combining berries, sugar and lemon juice in a medium saucepan over a medium heat. Once bubbling, turn heat down and continue to simmer, stirring occasionally (you can let this simmer on low heat while making the pancakes – but check to make sure it isn’t burning).
For the Pancakes
- Add the flour, baking powder and sugar to a large bowl and stir to combine. Make a well in the centre before adding the milk, eggs and butter. Whisk until barely combined – it should still be lumpy – this is what gives the pancakes that lift.
- Place a frying pan over a medium heat, spray some oil/brush some melted butter over the pan. Use a ladle/measuring cup to scoop the batter onto the frying pan, depending on how large you want them.
- Fry for about 1-2 minutes – flipping when the air bubbles that form in the batter begin to pop. Fry for another minute, then remove and repeat for all remaining batter.
- Put the compote into a small bowl. Serve the pancakes with the compote, maple syrup, whipped cream and anything else you like.
