American-style pancakes with vanilla berry compote

American-style pancakes with vanilla berry compote

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(11 ratings)

Prep: 20 mins Cook: 30 mins


Serves 6
Start the day in style with an indulgent stack of pancakes, topped with compote made from frozen fruits

Nutrition and extra info

Nutrition: per serving

  • kcal367
  • fat16g
  • saturates3g
  • carbs52g
  • sugars29g
  • fibre3g
  • protein8g
  • salt1.78g
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    For the compote

    • 500g frozen mixed summer fruits
    • 100g caster sugar
    • 1 tsp vanilla extract

    For the pancakes

    • 250ml full-fat milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 2 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 4 tbsp sunflower oil, plus extra for frying
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    • 175g plain flour
    • 4 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tbsp caster sugar


    1. To make the compote, put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy.

    2. Meanwhile, make the pancakes. Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.

    3. Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.

    4. Serve warm pancakes topped with warm or room temperature compote.

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    Comments, questions and tips

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    11th Jul, 2015
    Too much baking powder tasted salty too me and I added lemob zest and half juice and still tasted horrible.
    27th Jul, 2013
    I have tried using S/R flour and I must say I think that the comments are right and I only put 1 tsp of baking powder in and about half a tsp of salt. They did much better and the batter was thicker. We had them with ice cream for a cheeky breakfast. Yum.
    15th Sep, 2012
    I thought these were lovely. I was carefull with the amount of baking powder used but still followed the recipe.
    22nd Feb, 2012
    way too much baking powder, maybe omit or reduce the salt and change to s/r flour. sorry, not very nice when made as above.
    17th Feb, 2012
    This recipe is disgusting and we all may as well eat a tub of baking powder pop12tree
    28th May, 2011
    Made it twice, once with the recipe above and then a modification of self rasing flour and it tasted so much better
    16th Feb, 2011
    I've made this so many times and it never fails to please my hungry friends.
    9th Feb, 2011
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