A brunch classic, let me show you how to make The Easiest Fluffy American Pancakes (with a Quick Berry Compote). The compote is sort of 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.
Tips for The Easiest Fluffy American 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 The Easiest Fluffy American 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 wild brunch recipe ideas, check out my Blueberry Sweet Rolls with Cream Cheese Frosting. For videos and baking inspiration, head on over to my Instagram.
The Easiest Fluffy American Pancakes (with a Quick Berry Compote)
Ingredients
- 130 g (1 cup) Plain (AP) 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
- 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.
