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Buttermilk Pancakes with Cherry Compote

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 8 Servings 1x
  • Category: Breakfast
  • Method: Cook


These Buttermilk Pancakes with Cherry Compote start with fluffy, melt-in-your-mouth buttermilk pancakes and they get finished with a delectable homemade tart cherry compote.  If you really want to send them over the top, add some fresh whipped cream.  




  • 1 bag frozen red tart cherries, 16 ounces, thawed
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons cornstarch


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 2 eggs slightly beaten
  • 1 teaspoon pure vanilla
  • 1 tablespoon vegetable oil
  • 1/2 cup sour cream
  • 1 cup plus 1 tablespoon full-fat buttermilk*



  1. Add the cherries, sugar, and cornstarch to a medium saucepan and bring to a boil over medium heat while slowly and constantly stirring.  Cook until mixture begins to thicken, about 5 minutes, and remove from heat.  Add the vanilla and mix to incorporate.  Set aside while making the pancakes.


  1. Preheat a griddle to 350 degrees.
  2. Combine dry ingredients in a medium bowl and whisk or use a fork to blend.
  3. In a separate bowl, combine eggs, vanilla, oil, sour cream, and buttermilk.
  4. Add the flour and wet mixtures together and mix until incorporated but do not over mix. The mixture will be slightly lumpy.
  5. Brush some butter onto the preheated griddle.
  6. Pour batter, depending on the size you prefer, onto the hot griddle.
  7. Flip pancakes after you see the tops start to form small air bubbles.
  8. Remove from the griddle when the bottoms are golden brown and slather with butter.
  9. Serve with warm cherry compote and a dollop of whipped cream if desired.


  • The actual amount of servings depends on the size of the pancakes.
  • * Note: If you are in a pinch and do not have buttermilk, you can substitute by adding one tablespoon of vinegar to a cup of milk and let sit for five minutes, or you can use cultured dry buttermilk from a can. However, mixing vinegar to sweet milk results in an acidic flavor and powdered buttermilk adds a little buttermilk flavor, but they do not stand up to the real thing.
  • Pancakes are best if eaten the day they are made.

Keywords: food,recipes,breakfast,breads,pancakes,cherry,buttermilk,buttermilk pancakes,cherry pancakes,cherry compote,