Buttermilk Pancakes Recipe

Dry ingredients

In a large mixing bowl whisk together the all-purpose flour, 2 tablespoons granulated sugar, baking powder, baking soda, and salt until homogenous and aerated.

Wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, egg, melted butter, and vanilla extract until combined.

Make the batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon just until combined. A few small lumps are fine — do not overmix or the pancakes will be tough. Let the batter rest 5 minutes to hydrate the flour and allow baking powder to activate.

Preheat griddle: While batter rests, heat a heavy skillet or griddle over medium heat until hot (about 350°F / 175°C) or until a few drops of water sizzle and jump. Lightly grease with the neutral oil or a little butter and wipe away excess with a paper towel so surface is shiny but not smoking.

Cook pancakes: For each pancake, pour about 1/4 cup (60 ml) of batter onto the griddle leaving space between pancakes. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip with a thin spatula and cook the second side until golden brown, 1–2 minutes more. Transfer cooked pancakes to a warm plate and keep loosely tented with foil while you finish the rest. Yields about 10–12 pancakes depending on size.

Combine berries and sugar: In a small saucepan combine the strawberries, blueberries, raspberries, and 2 tablespoons granulated sugar. Stir to combine and let sit 2–3 minutes to macerate.

Simmer: Place the saucepan over medium heat. Add the lemon juice. Cook, stirring occasionally, until the berries release juices and the mixture thickens slightly, 4–6 minutes. If compote becomes too thick, stir in up to 1 tablespoon cold water to loosen. Taste and adjust sweetness if needed.

Finish: Remove from heat. If you prefer a smoother compote, gently mash a few berries with the back of a spoon; for chunkier compote leave as-is. Keep warm until serving or cool to room temperature and refrigerate for up to 3 days.

Plate pancakes: Stack 3–4 pancakes per serving on warm plates. Spoon 2–3 tablespoons (or more to taste) of the fresh berry compote over the stack.

Finish and garnish: Add a pat or small piece of unsalted butter on top if desired, drizzle with pure maple syrup, and garnish with fresh mint leaves if using. Serve immediately.