Buttermilk Pancakes with Homemade Strawberry Compote Recipe
Fluffy and tender buttermilk pancakes made from scratch, featuring a light almond extract flavor. Perfect for a delightful breakfast or brunch, these pancakes are cooked on a griddle to golden perfection and can be served with confectioners’ sugar, maple syrup, or homemade strawberry compote for added sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour (plain flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 pinch Diamond Crystal kosher salt
- ¼ cup sugar
Wet Ingredients
- 1 large egg (50 g, beaten)
- 2 Tbsp unsalted butter (melted)
- 1¼ cups buttermilk
- 1 tsp almond extract
For Cooking
- 3 Tbsp unsalted butter (for cooking the pancakes)
Optional Toppings
- Confectioners’ sugar
- Maple syrup
- Homemade Strawberry Compote (Strawberry Sauce)
Instructions
- Gather Ingredients: Measure and prepare all ingredients accurately, preferably by weight for best results. Use the fluff and sprinkle method if using cup measures to ensure proper flour quantity.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, kosher salt, and sugar until evenly combined.
- Combine Wet Ingredients: In a small bowl, whisk the beaten egg and melted butter together until smooth.
- Add Buttermilk and Extract: Stir the buttermilk and almond extract into the egg and butter mixture until fully incorporated.
- Make the Batter: Pour the wet mixture into the dry ingredients and whisk gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Preheat Pan: Heat a large griddle pan or frying pan over medium heat and melt about ½ tablespoon of unsalted butter, spreading it evenly across the surface.
- Cook Pancakes: Pour approximately ¾ cup of batter from 12 inches above the pan to form round pancakes. Cook until bubbles appear on the surface, about 3 minutes.
- Flip Pancakes: Carefully flip the pancakes and cook the other side for 1½ minutes or until golden brown. Transfer cooked pancakes to a plate and repeat with the remaining batter, adding butter as needed.
- Serve: Sprinkle pancakes with confectioners’ sugar and serve warm with maple syrup or homemade strawberry compote for extra flavor.
- Store Leftovers: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days or freeze wrapped individually for up to one month. Reheat in the oven for best texture.
Notes
- Weighing ingredients with a kitchen scale yields the best results for pancake consistency.
- Use the fluff and sprinkle method when measuring flour by volume to avoid dense pancakes.
- Cooking pancakes in batches at medium heat ensures even cooking and prevents burning.
- Reheat frozen pancakes wrapped in foil in the oven to maintain their texture.
- Optional additions such as almond extract add subtle flavor but can be omitted if preferred.
