Made with buttermilk, whipped egg whites and a thick batter spiced with nutmeg, cinnamon, and vanilla, these Fluffy Buttermilk Pancakes with Nectarine Compote is the perfect pancake breakfast!
Last week, one of my close friends from college told me she would be in New York City for the weekend. I had not seen her since my pre-pandemic wedding reception, so I was particularly excited to see her!
Although we attended UCLA together, we actually met in Washington, D.C. We both participated in a program in which we spent the summer working in the nation’s capital. Funnily enough, we were assigned to live in the same apartment! I am so grateful for this, because we hit it off immediately. We had a lot of fun in the city, and she witnessed some of 19-year-old me’s most interesting experiences. Remember, what happens in DC stays in DC!
Fast forward six years, and we met for brunch in Harlem. It was a great time, and I had some amazing buttermilk pancakes. They were light, melt in your mouth goodness topped with a peach and macadamia nut compote.
Those pancakes inspired me to make the most delicious homemade buttermilk pancakes. I used my tried and true buttermilk pancake recipe, topping it with spiced nectarine compote and whipped cream. They were absolutely delicious!
This is the perfect brunch dish, especially since stone fruit season is coming to an end. You can definitely tell by the diminishing quality of the nectarines, which makes the compote a great way to use up the fruit. Reduce lackluster fresh fruit into a delicious cinnamon nutmeg syrup topping!
how to make fluffy buttermilk pancakes
These fluffy buttermilk pancakes are simple to make, but taste incredibly decadent.
Here’s what you’ll need:
- All Purpose Flour – When measuring the flour, use a spoon to transfer it from the bag to the measuring cup. This ensures that you do not add too much flour to the batter, which will result in dense, dry pancakes.
- White Sugar – Sugar adds sweetness and moisture to the pancakes.
- Baking powder and baking soda – These ingredients are key to making light, fluffy, and golden brown pancakes.
- Buttermilk – For tangy, fluffy pancakes, buttermilk is key. If you don’t have buttermilk on hand, you can make some by adding a tablespoon of white vinegar or lemon juice to a cup of milk.
- Eggs – Whipping the egg whites and adding them into the batter separately makes super fluffy pancakes. It is a simple step that makes a world of difference in the finished product.
- Butter– Butter adds flavor and moisture to pancake batter. It is also a great topping for pancakes.
- Spices – For super flavorful pancakes, add cinnamon, nutmeg, and vanilla extract to the batter.
- Oil – I prefer to fry pancakes in oil, as butter tends to burn more easily.
These pancakes are fantastic on their own, but there are so many ways to jazz them up. The nectarine compote (inspired by these instructions) and whipped cream is definitely a great addition that tastes like late summer.
For more delicious nectarine recipes, check out this 5-Minute Nectarine Breakfast Yogurt Bowl and Brioche French Toast with Spiced Nectarines.
PrintFluffy Buttermilk Pancakes with Nectarine Compote
Made with buttermilk, whipped egg whites and a thick batter spiced with nutmeg, cinnamon, and vanilla, these Fluffy Buttermilk Pancakes with Nectarine Compote is the perfect pancake breakfast!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Ingredients
Pancakes
- 2 cups all-purpose flour
- 3 tablespoons granulated white sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons kosher salt
- 2 1/2 cups buttermilk
- 2 eggs, separated into yolks and whites
- 3 tablespoons unsalted butter, melted + more for topping the pancakes
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
Nectarine Compote
- 1 cup fresh nectarines, peeled and chopped (about 2 whole nectarines)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon lemon zest, minced
- Pinch of kosher salt
- 3 tablespoons water
Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated white sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
Instructions
Buttermilk Pancakes
- Beat egg whites on medium high until stiff peaks form, about 3-4 minutes. Set aside. (see note 1)
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl
- In a separate bowl, combine buttermilk, egg yolks, butter, nutmeg, cinnamon, and vanilla until well blended.
- Stir the wet ingredients into the dry ingredients.
- Fold the egg whites into the batter gently with a spatula. (see note 2)
- Let the batter rest for 10 minutes; meanwhile, preheat oven to 200 degrees and heat a cast iron skillet on medium low.
- Once the pan is hot, add 2 teaspoons of vegetable oil. (see note 3)
- Add 1/3 cup of the pancake batter to the pan. Once bubbles form and pop on the surface of the pancake, flip it over. Allow it to cook for about 2 more minutes, then remove.
- Rub the pancake with butter and place in the oven to keep warm.
- Repeat steps 7-9 until all of the batter is cooked.
Nectarine Compote
- Heat a small pot over medium low heat.
- Once the pot is hot, add nectarines, cinnamon, lemon zest, salt, and water.
- Cook the compote for 30 minutes. Stir it occasionally until the nectarines are softened and the ingredients have become a syrup.
Cinnamon Whipped Cream
- With a hand mixer on medium speed, whip the heavy cream, sugar, and flavorings for about 3-4 minutes. Stop as soon as the cream reaches stiff peaks.
Notes
1. When you take beaters out of the cream, the egg whites should be fluffy and able to stand up on their own.
2. Don’t overmix the batter! It should be thick and fluffy, and a few lumps are fine. This is what makes fluffy pancakes!
3. Be sure to wipe out the pan after each batch of pancakes! This will ensure that none of the leftover bits burn in the pan.
Keywords: nectarine recipes, brunch recipes, breakfast recipes, pancake recipes
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