Old Fashioned Buttermilk Pancakes with Fruit Topping

Old Fashioned Buttermilk Pancakes with Fruit Topping – Made with buttermilk, whipped egg whites and a thick batter spiced with nutmeg, cinnamon, and vanilla, these fluffy buttermilk pancakes with nectarine compote make the perfect pancake breakfast!

  • Author: Sharila
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 12 pancakes 1x
  • Category: Breakfast
  • Method: Pan Fry
  • Cuisine: American


Units Scale


  • 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

Fruit Topping

  • 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


Old Fashioned Buttermilk Pancakes

  1. Beat egg whites on medium high until stiff peaks form, about 3-4 minutes. Set aside. (see note 1)
  2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl
  3. In a separate bowl, combine buttermilk, egg yolks, butter, nutmeg, cinnamon, and vanilla until well blended.
  4. Stir the wet ingredients into the dry ingredients.
  5. Fold the egg whites into the batter gently with a spatula. (see note 2)
  6. Let the batter rest for 10 minutes; meanwhile, preheat oven to 200 degrees and heat a cast iron skillet on medium low.
  7. Once the pan is hot, add 2 teaspoons of vegetable oil. (see note 3)
  8. 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.
  9. Rub the pancake with butter and place in the oven to keep warm.
  10. Repeat steps 7-9 until all of the batter is cooked.

Fruit Topping

  1. Heat a small pot over medium low heat.
  2. Once the pot is hot, add nectarines, cinnamon, lemon zest, salt, and water.
  3. Cook the compote for 30 minutes. Stir it occasionally until the nectarines are softened and the ingredients have become a syrup.

Cinnamon Whipped Cream

  1. 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.



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: Brunch recipes, Breakfast recipes, Pancake recipes