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Fluffy Star-Shaped Mini Pancakes Recipe with Easy Berry Compote

star-shaped mini pancakes - featured image
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Quick and fun star-shaped mini pancakes served with a simple, tangy berry compote. Perfect for special breakfasts or last-minute treats.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240ml) buttermilk (or whole milk with 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 teaspoon vanilla extract
  • 2 cups (300g) mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

  1. Mix Dry Ingredients (5 minutes): In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Combine Wet Ingredients (5 minutes): In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth. If using milk with lemon juice, let it rest for 5 minutes before mixing.
  3. Make the Batter (3 minutes): Pour the wet ingredients into the dry and gently fold together. Let the batter rest 5-10 minutes to thicken slightly.
  4. Prepare the Berry Compote (15 minutes): Place berries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until berries soften and juice releases. For thicker compote, add cornstarch slurry and cook 2-3 more minutes. Remove from heat.
  5. Heat the Skillet (2 minutes): Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Place star-shaped mold on skillet and pour about 2 tablespoons of batter into each star.
  6. Cook Pancakes (6-8 minutes): Cook until bubbles form and edges set (2-3 minutes). Remove mold carefully, flip pancakes, and cook another 1-2 minutes until golden and cooked through.
  7. Keep Warm and Serve (5 minutes): Transfer cooked pancakes to a warm plate or low oven. Repeat with remaining batter. Serve pancakes stacked or scattered with warm berry compote spooned over.

Notes

If batter is too thick after resting, stir in a splash of buttermilk to loosen. Don’t rush flipping; wait for bubbles to pop naturally. Lightly grease the star mold before each batch to prevent sticking. Cooking at medium heat avoids burning and ensures fluffiness. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute almond or oat milk and vegan butter. Frozen berries can be used without thawing.

Nutrition

Keywords: mini pancakes, star-shaped pancakes, berry compote, fluffy pancakes, quick breakfast, easy brunch, kid-friendly, homemade pancakes

Find it online: https://oracooks.com/fluffy-star-shaped-mini-pancakes-recipe-with-easy-berry-compote/