Buttermilk Pancakes Recipe
strawberry compote, whipped cheesecake and graham crumble
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Strawberry Compote
Whipped Cheesecake
Graham Crumble
Method
Pancake Preparation
- 1
Make the Pancake Batter
In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, mix buttermilk, egg, and vanilla extract. Combine wet and dry ingredients, then stir in melted butter until just combined.
- 2
Cook the Pancakes
Heat a non-stick skillet over medium heat and add a little butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Compote Preparation
- 3
Whipped Cheesecake Preparation
- 4
Make the Whipped Cheesecake
In a large bowl, beat cream cheese with powdered sugar until smooth. In another bowl, whip heavy cream and vanilla extract until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until well combined.
Graham Crumble Preparation
- 5
Prepare the Graham Crumble
In a bowl, mix graham cracker crumbs, melted butter, and sugar until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes until golden. Let cool.
Assembly
- 6
Assemble the Dish
Stack pancakes on a plate, top with strawberry compote, a dollop of whipped cheesecake, and sprinkle with graham crumble.