Buttermilk Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and 1/2 teaspoon fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter (warm but not hot), and vanilla extract until smooth.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until mostly combined — a few small lumps are fine. Avoid overmixing to keep pancakes tender. Let the batter rest 5–10 minutes while you prepare the compote and mascarpone.

Prepare corn

If using fresh corn, cut kernels from 2 ears. If using frozen, thaw and drain. Place 3/4 cup corn kernels in a small skillet over medium heat and cook, stirring, 2–3 minutes just to warm and concentrate flavor. Remove from heat and let cool slightly.

Blend mascarpone

In a medium bowl combine mascarpone cheese, the warmed corn kernels, lemon zest, 1 tablespoon maple syrup, and 1/8 teaspoon fine salt. Use a fork or small whisk to fold until smooth but still slightly textured with corn. Taste and adjust salt or maple if desired. Chill briefly if you prefer it firmer while cooking pancakes.

Cook compote

Combine the mixed berries, 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Stir to combine and bring to a simmer. Cook, stirring occasionally, 5–8 minutes until berries have softened and released juices.

Thicken (optional)

If you prefer a thicker compote, mix 1/2 teaspoon cornstarch with a teaspoon of cold water to make a slurry, then stir into the simmering berries and cook 1 more minute until thickened. Remove from heat and let cool slightly; the compote will thicken further as it cools.

Heat pan

Place a large nonstick skillet or griddle over medium heat and brush with a little of the unsalted butter (about 1 teaspoon). Allow the pan to get hot — a few drops of batter should sizzle gently on contact.

Cook

For each pancake, pour about 1/4 cup of batter onto the griddle, leaving space between pancakes. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden brown, 1–2 minutes more. Repeat, keeping finished pancakes warm in a low oven (about 200°F / 95°C) or covered with foil. Add more butter to the pan as needed between batches.

Plate stacks of 2–3 pancakes. Spoon a generous dollop (about 1–2 tablespoons) of the corn mascarpone on top of each stack.

Spoon warm berry compote over the mascarpone and pancakes, as much as desired.

Drizzle New York maple syrup over the pancakes and compote. Dust lightly with powdered sugar if using.

Serve immediately while pancakes are warm. Leftover compote keeps refrigerated up to 4 days; mascarpone mixture keeps 1–2 days refrigerated.