Description
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.
Ingredients
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FOR THE CHERRY COMPOTE
- 1 bag frozen red tart cherries, 16 ounces, thawed
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons cornstarch
FOR THE PANCAKES
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/4 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*
Instructions
FOR THE CHERRY COMPOTE
- 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.
FOR THE PANCAKES
- Preheat a griddle to 350 degrees.
- Combine dry ingredients in a medium bowl and whisk or use a fork to blend.
- In a separate bowl, combine eggs, vanilla, oil, sour cream, and buttermilk.
- Add the flour and wet mixtures together and mix until incorporated but do not over mix. The mixture will be slightly lumpy.
- Brush some butter onto the preheated griddle.
- Pour batter, depending on the size you prefer, onto the hot griddle.
- Flip pancakes after you see the tops start to form small air bubbles.
- Remove from the griddle when the bottoms are golden brown and slather with butter.
- Serve with warm cherry compote and a dollop of whipped cream if desired.
Notes
- The actual amount of servings depends on the size of the pancakes.
- *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.
- If you’re not a fan of sour cream, feel free to use all buttermilk. Both are tangy, although sour cream adds a little protein resulting in body and taller pancakes. Don’t worry, they’re still great with all buttermilk.