Making pancakes is a rare treat at our house, mostly reserved for hosting a holiday brunch or special weekends. After a recent hotel stay at the Westin in Downtown, DC where we enjoyed a wonderful breakfast at the veggie-forward onsite restaurant, Root & Vine, and shared the most delicious pancakes we’d even eaten, I was so inspired to come home and recreate those delicious, light and fluffy pancakes topped with a luscious berry compote. With the addition of vanilla in the batter and just a hint of spice from the cinnamon, these pancakes are immediately elevated to next level.
INGREDIENTS
Pancakes
- 2 Cups All Purpose Flour
- ¼ Cup Granulated Sugar
- 2 tsp. Baking Soda
- 1 Tbsp. Baking Powder
- 1 tsp. Kosher Salt
- ¼ tsp. Ground Cinnamon
- 2 Cups Whole Milk
- 3 Tbsp. White Vinegar
- 2 Lg. Eggs
- 1 Tbsp. Vanilla Extract
- 2 Tbsp. Butter
- 1 Tbsp. Powdered Sugar
- Maple Syrup
Berry Compote
- 2 Cups Mixed Fresh Berries such as Strawberries, Raspberries, and Blueberries, etc.
- ¼ Cup Granulated Sugar
- 1 Scant Pinch Kosher Salt
DIRECTIONS
Step 1: Gather all of your ingredients. I absolutely love these storage containers from Progressive International Prepworks for keeping my baking shelf organized!
Step 2: Whisk together the dry ingredients in a large mixing bowl: Flour, granulated sugar, baking soda, baking powder, salt, and cinnamon.
Step 3: In a large, liquid measuring cup, stir together milk and vinegar. Set aside to allow the chemical reaction to occur. The milk will start to bubble, curdle and thicken.
Step 4: Pour the milk mixture into the flour mixture. The combination of ingredients will begin to bubble.
Step 5: Add the vanilla extract. In a small mixing bowl, scramble the eggs and add to the batter. Whisk everything together to combine. The mixture will be frothy.
Step 6: Allow the batter to sit for about 15-20 minutes, creating a light and airy pancake batter. You’ll want to run a rubber spatula around the sides and the bottom of the bowl to make sure there are no remaining dry ingredients not incorporated.
Step 7: In the meantime, gently combine berries with the other ¼ cup of granulated sugar and a scant pinch of kosher salt in a small bowl. The sugar and salt will help release the natural moisture in the fruit and create a syrup, so continue to fold every so often. Maintain the integrity of the fruit by being mindful not to crush any of the berries.
Step 8: Begin heating your cast iron skillet or non-stick pan over medium high heat. You can check to see when your pan is hot enough by sprinkling on a few drops of water- if the droplets bounce, you’re ready to go.
Step 9: After your pancake batter has rested, and your pan is hot, gently grease by rubbing a little butter around the entire bottom of the pan. You don’t want to add too much butter to avoid frying your pancakes.
Step 10: You’ll notice that the majority of the large air bubbles have dissipated. Give your batter a final whisk before making your pancakes. This will release any lingering air bubbles in the batter as well as making sure there are no lumps.
Step 11: Using a ¼ cup measuring cup, portion 2 oz of batter and pour directly onto the center of the hot pan. This will ensure your pancakes come out the same size and cook evenly.
Step 12: Allow bubbles to form as the batter cooks on the first side. Using a slotted, flat rubber spatula, run underneath all around the edge to ensure you can easily release the pancake.
Step 13: Slide the spatula underneath, and quickly flip the pancake to the reverse side. The side facing up should be a nice, even, golden brown color. Cook 1-2 minutes, just until the opposite side is golden brown, and set pancake aside on a separate plate. Repeat with the remaining batter, lightly regreasing the pan with additional butter as needed. This recipe yields approximately 14 pancakes.
Step 14: Give the berry compote another gentle fold. It should be ready to serve.
Step 15: Stack pancakes onto individual serving plates, top with berries and dust with powdered sugar. Serve with maple syrup!
Delicious Cinnamon Vanilla Pancakes with Berry Compote
Equipment
- Large Mixing Bowl
- Small Mixing Bowl
- Measuring Cups and Spoons
- Cast Iron Skillet or Non-Stick Pan
- Large Liquid Measuring Cup
- Flat, Slotted Rubber Spatula
- Rubber Spatula
- Metal Whisk
- Small Bowl
- Fork
- Paper Towel
- Plate
Ingredients
Pancakes
- 2 Cups All Purpose Flour
- ¼ Cup Granulated Sugar
- 2 tsp. Baking Soda
- 1 Tbsp. Baking Powder
- 1 tsp. Kosher Salt
- ¼ tsp. Ground Cinnamon
- 2 Cups Whole Milk
- 3 Tbsp. White Vinegar
- 2 Lg. Eggs
- 1 Tbsp. Vanilla Extract
- 2 Tbsp. Butter
- 1 Tbsp. Powdered Sugar
- Maple Syrup
Berry Compote
- 2 Cups Mixed Fresh Berries such as Strawberries, Raspberries, and Blueberries, etc.
- ¼ Cup Granulated Sugar
- 1 Scant Pinch Kosher Salt
Instructions
- Gather all of your ingredients.
- Whisk together the dry ingredients in a large mixing bowl: flour, granulated sugar, baking soda, baking powder, salt, and cinnamon.
- In a large, liquid measuring cup, stir together milk and vinegar. Set aside to allow the chemical reaction to occur. The milk will start to bubble, curdle and thicken.
- Pour the milk mixture into the flour mixture and add the vanilla extract. The combination of ingredients will bubble.
- In a small mixing bowl, scramble the eggs and add to the batter. Whisk everything together to combine. The mixture will be frothy.
- Allow the batter to sit for about 15-20 minutes, creating a light and airy pancake batter. You'll want to run a rubber spatula around the sides and the bottom of the bowl to make sure there are no remaining dry ingredients not incorporated.
- In the meantime, gently combine berries with the other ¼ cup of granulated sugar and a scant pinch of kosher salt in a small bowl. The sugar and salt will help release the natural moisture in the fruit and create a syrup, so continue to fold every so often. Maintain the integrity of the fruit by being mindful not to crush any of the berries.
- Begin heating your cast iron skillet or non-stick pan over medium high heat. You can check to see when your pan is hot enough by sprinkling on a few drops of water- if the droplets bounce, you're ready to go.
- After your pancake batter has rested, and your pan is hot, gently grease by rubbing a little butter around the entire bottom of the pan. You don't want to add too much butter to avoid frying your pancakes.
- You'll notice that the majority of the large air bubbles have dissipated. Give your batter a final whisk before making your pancakes. This will release any lingering air bubbles in the batter as well as making sure there are no lumps.
- Using a ¼ cup measuring cup, portion 2 oz of batter and pour directly onto the center of the hot pan. This will ensure your pancakes come out the same size and cook evenly.
- Allow bubbles to form as the batter cooks on the first side. Using a slotted, flat rubber spatula, run underneath all around the edge to ensure you can easily release the pancake.
- Slide the spatula underneath, and quickly flip the pancake to the reverse side. The side facing up should be a nice, even, golden brown color. Cook 1-2 minutes, just until the opposite side is golden brown, and set pancake aside on a separate plate. Repeat with the remaining batter, lightly regreasing the pan with additional butter as needed. This recipe yields approximately 14 pancakes.
- Give the berry compote another gentle fold. It should be ready to serve.
- Stack pancakes onto individual serving plates, top with berries and dust with powdered sugar. Serve with maple syrup!
Notes
Nutrition
Discover more from the desired dish
Subscribe to get the latest posts sent to your email.