Feathery Buttermilk Pancakes with Plum Compote

The aroma of pancakes frying for breakfast is so satisfying. In fact, I make pancakes at anytime of the day. This is a foolproof recipe that ensures fluffy pancakes every time.

A ready mix may seem a good option, but just a few simple ingredients are all you need to put together to make these soft and delectable pancakes. They are so easy – just mix the dry and wet ingredients together. Eggs are optional. I haven’t used any eggs in this recipe though.

Cultured foods are very good for the functioning of our bodies. Buttermilk is what makes these pancakes sensational. I usually make the buttermilk by diluting yoghurt with water and beating the mixture in the blender.

If the batter seems a little lumpy, don’t worry about it. It will be fine once you make the pancakes.

The plum compote goes beautifully – a little sweet but not overly so. The tartness of the plums makes for a satisfying contrast. You could of course use any fruit of your choice – berries, apples, peaches or whatever fruit is in season. A refreshing change from maple syrup!


PREP: 30 minutes COOK TIME: 20 minutes Serves:4


  • 3 cups plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ cup sugar
  • 1 tsp salt
  • 4 cups buttermilk
  • 2 eggs (optional)
  • 1 tsp vanilla extract
  • Melted butter
  • Water if needed

For the compote

  • 400 gms fresh plums
  • 150 gms sugar
  • 1 star anise
  • 1 cinnamon stick
  • 2 cups water


Sift the flour with the baking soda, baking powder and salt into a large mixing bowl. Add the sugar and mix well. Make a well in the centre and add the buttermilk and eggs (if using). Combine together quickly to make a thick batter. It should be of pouring consistency but thick enough to adhere to the ladle. Set aside for 20 minutes.

Heat a large frying pan or griddle over moderate heat, brush with butter and pour or scoop about 1/2 cup of batter onto the pan. Brown on both sides, using more butter if necessary and serve hot with the plum compote.

For the plum compote, halve the plums and deseed them. Cut each piece into two.

Add the sugar and spices to the water and stir until the sugar dissolves. Add the plums and cook until it is done, 20 to 30 minutes.

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