Berry Crumble Pancakes with Whipped Cream
Berry Crumble Pancakes with Whipped Cream
Ingredients
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 cup rolled oats
- 1/4 cup cold unsalted butter, diced
- 1/8 teaspoon salt
For the Berry Compote
- 2 cups mixed berries, fresh or frozen
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch, optional, mixed with 1 tablespoon cold water
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- as needed unsalted butter, for greasing griddle
For the Whipped Cream
- 1 cup heavy cream, very cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Serving
- as needed maple syrup
Instructions
- 1
Prepare the Crumble Topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup rolled oats, and 1/8 teaspoon salt. Add 1/4 cup diced cold unsalted butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 5 min
- 2
Prepare the Berry Compote: In a small saucepan, combine 2 cups mixed berries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, until the berries soften and release their juices, about 5-7 minutes. If desired, mix 1 teaspoon cornstarch with 1 tablespoon cold water in a small bowl, then stir into the simmering compote to thicken. Cook for another minute until thickened. Remove from heat and keep warm.
⏱️ 10 min
- 3
Prepare the Pancake Batter: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. In a separate medium bowl, whisk together 1 1/4 cups milk, 1 large egg, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; do not overmix.
⏱️ 5 min
- 4
Cook the Pancakes: Heat a lightly greased griddle or large non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining batter, adding more butter to the griddle as needed. Keep cooked pancakes warm.
⏱️ 15 min
- 5
Prepare the Whipped Cream: In a chilled medium bowl, using an electric mixer, beat 1 cup very cold heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract on medium-high speed until soft peaks form, about 2-3 minutes.
⏱️ 5 min
- 6
Assemble and Serve: Stack 2-3 pancakes per serving. Top generously with the warm berry compote, a sprinkle of the prepared crumble topping, and a dollop of fresh whipped cream. Serve immediately with maple syrup, as needed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Berry Crumble Pancakes with Whipped Cream
Ingredients
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 cup rolled oats
- 1/4 cup cold unsalted butter, diced
- 1/8 teaspoon salt
For the Berry Compote
- 2 cups mixed berries, fresh or frozen
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch, optional, mixed with 1 tablespoon cold water
For the Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- as needed unsalted butter, for greasing griddle
For the Whipped Cream
- 1 cup heavy cream, very cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Serving
- as needed maple syrup
Instructions
- 1
Prepare the Crumble Topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup rolled oats, and 1/8 teaspoon salt. Add 1/4 cup diced cold unsalted butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form. Set aside.
⏱️ 5 min - 2
Prepare the Berry Compote: In a small saucepan, combine 2 cups mixed berries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally, until the berries soften and release their juices, about 5-7 minutes. If desired, mix 1 teaspoon cornstarch with 1 tablespoon cold water in a small bowl, then stir into the simmering compote to thicken. Cook for another minute until thickened. Remove from heat and keep warm.
⏱️ 10 min - 3
Prepare the Pancake Batter: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. In a separate medium bowl, whisk together 1 1/4 cups milk, 1 large egg, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; do not overmix.
⏱️ 5 min - 4
Cook the Pancakes: Heat a lightly greased griddle or large non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining batter, adding more butter to the griddle as needed. Keep cooked pancakes warm.
⏱️ 15 min - 5
Prepare the Whipped Cream: In a chilled medium bowl, using an electric mixer, beat 1 cup very cold heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract on medium-high speed until soft peaks form, about 2-3 minutes.
⏱️ 5 min - 6
Assemble and Serve: Stack 2-3 pancakes per serving. Top generously with the warm berry compote, a sprinkle of the prepared crumble topping, and a dollop of fresh whipped cream. Serve immediately with maple syrup, as needed.
⏱️ 5 min