There's nothing quite like a fresh batch of fluffy pancakes on a Sunday morning. These fluffy almond butter pancakes with an irresistible raspberry and blueberry compote is the epitome of big breakfast energy, and I am always here for it.
Pancakes are an essential and classic breakfast option, and when made from scratch, they're even more satisfying. This recipes comes together in just one large bowl, and the fresh berries create the easiest, most decadent compote to be poured right on top of a large stack of flapjacks.
You can call these pancakes a riff off of a "Peanut Butter and Jelly" sandwich, because that's literally what these taste like.
Jump to:
- Why This Recipe is the BEST Pancake Recipe
- What ingredients are necessary for these pancakes?
- Swaps and Substitutions
- How do I make these almond butter pancakes?
- Mix the Wet Ingredients
- Add the Nut Butter
- Combine Wet and Dry
- Cook the Pancakes
- Make the Compote
- Tips for making insanely fluffy and delicious pancakes
- Ways to vary and pair this recipe
- Frequently Asked Questions
- Hungry for More?
- Did you like this recipe? Share it!
- Almond Butter Pancakes with Berry Compote
Why This Recipe is the BEST Pancake Recipe
- The fluff factor is out of this world. A little baking powder paired with a little baking soda make a world of a difference in the pancake batter.
- With the added almond butter, you're also adding more protein into the pancakes.
- These will last you most of the week for breakfast. Meal prep for the win!
What ingredients are necessary for these pancakes?
- All Purpose Flour - the most classic and reliable type of flour to use in baked goods, especially in pancakes.
- Baking Soda + Baking Powder - a little of both really help amplify the flavor, the fluffiness, and the overall structure of these pancakes.
- Salt - salt will help to balance out the sweetness.
- Cinnamon - a dash of cinnamon gives these almond butter pancakes some warmth in the batter.
- Eggs - our binding ingredient as well as giving these pancakes the ultimate fluffiness.
- Sugar - we need a little sugar in the pancakes for the moisture factor and also the texture.
- Vanilla Extract - vanilla also helps to amplify the flavor of the pancakes.
- Milk - we need some liquid to go along with the eggs, oil, and vanilla.
- Oil - all pancakes need some fat in them to give them a crispiness on the outside, but also keep the pancakes nice and moist on the inside.
- Almond Butter - the almond butter is of course important as this recipe is all about using almond butter! The flavor of this nut butter comes through really well in these flapjacks.
For the berry compote:
- Blueberries - adds a deep, beautiful purple hue to the compote, and is a classic berry to cook down into a thick, sweet jam-like texture.
- Raspberries - raspberries are tart and sweet at the same time, and add to the beautiful purple-red color of the compote.
- Lemon Juice + Lemon Zest - the acidity will help balance the tart and sweet flavors of the compote.
- Sugar - sugar helps break down the fruit.
Swaps and Substitutions
To make these almond butter pancakes suit your individual needs, here are some of the suggestions I recommend for swapping ingredients and subbing some in:
- Milk - you can easily swap out the regular whole milk for oat milk, almond milk, or soy milk.
- Flour - I would suggest using a 1:1 gluten free flour like Bob's Red Mill or Primal Palate. I have not tested this recipe with oat flour or almond flour so I can not vouch for how this would work.
- Sugar - The sugar is absolutely important for both the pancakes and the compote, so I would leave it as is.
- Berries - If you want to use blackberries or even strawberries in the compote, you can add those in too or as a substitute for the other berries.
- Oil - I suggest a neutral oil like an extra virgin olive oil or an avocado oil, but a vegetable or canola oil works well also.
- Nut Butter - if you are allergic to tree nuts, you can swap the almond butter for sunflower butter!
How do I make these almond butter pancakes?
Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, milk, oil until fully incorporated.
Add the Nut Butter
To the wet ingredients, add in the almond butter.
Whisk to combine.
Combine Wet and Dry
Add the dry ingredients directly into the wet, and switch to a spatula to fold in the flour, baking soda, and baking powder.
Add in a dash of cinnamon too!
Cook the Pancakes
Melt 1 tablespoon of butter into a large nonstick skillet.
Ladle ½ spoonful of the pancake batter to the skillet and cook for 1-2 minutes on each side until golden brown, and the edges are nice and crisp.
Make the Compote
Add blueberries and strawberries to a small saucepan, and turn the heat to a medium-high heat. Pour in the sugar, lemon juice, and lemon zest. Stir frequently until the mixture boils, then lower to a medium-low flame.
Continue to cook the fresh fruit down until it becomes thicker and the blueberries burst. The color should be a deep purple.
Add the compote to the top of a stack of pancakes, then garnish with fresh whipped cream.
Tips for making insanely fluffy and delicious pancakes
- Use a medium to medium-low heat for making pancakes. This will eliminate burning.
- Do not over mix the batter. Over-mixing the batter will cause them to become flat and chewy.
- Use a spatula when folding in the dry ingredients. A spatula is way less abrasive than using a whisk. Pancake batter, similar to muffin batter, is delicate.
- For the berry compote, be sure to give the berries enough time to break down and thicken up. Otherwise it will be too soupy and thin. You want the compote to be a little bit like a jam.
Ways to vary and pair this recipe
- Serve on a delicious brunch charcuterie board for your family and friends.
- Add to a brunch or breakfast spread alongside fluffy cinnamon and pear waffles, a lemon blueberry loaf, or the fluffiest chocolate chip muffins ever.
- Throw in a few chocolate chips or a generous scoop of multi collagen protein powder.
- Sprinkle in fresh berries into the batter, or even some chia seeds.
- For more almond flavor, add in 1-2 drops of almond extract directly into the batter.
Frequently Asked Questions
How do I store the leftover pancakes?
These pancakes are great for the next day, and one of the best parts of making these pancakes is that they are good for 3-4 days, and can also stay well in the freezer for next time.
How do I get these pancakes not to stick to the pan?
I have tried a few different types of pans when it comes to making the perfect pancake, and I find that a skillet or griddle, very large nonstick frying pan, or cast iron pan work best. You also need a good amount of fat like butter or nonstick spray to cook the pancakes in.
Why are my pancakes burning?
The reason pancakes burn either has to do with the heat that you are cooking with, or the batter is too thick and left on one side for too long. Be sure to use a medium to a little less than medium heat for pancakes.
Hungry for More?
Interesting in more breakfast recipes? I've got just what you're looking for:
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Almond Butter Pancakes with Berry Compote
Equipment
- large mixing bowl
- whisk
- spatula
- measuring cups and spoons
- kitchen scale optional, but highly recommended!
Ingredients
For the Pancakes
- 256 grams All Purpose Flour 2 cups
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking salt
- 1 teaspoon Cinnamon optional
- 2 large Eggs room temperature
- 3 tablespoon Granulated or Cane Sugar
- ¼ cup Oil
- 1 ½ cups Milk
- 2 tablespoon Almond Butter
For the Berry Compote
- 1 cup Blueberries
- ½ cup Raspberries
- 1 teaspoon Lemon Juice
- 1 teaspoon Lemon Zest
- ½ cup Granulated or Cane Sugar
Instructions
For the Pancakes
- In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, milk, oil until fully incorporated.
- To the wet ingredients, add in the almond butter. Whisk to combine.
- Add the dry ingredients directly into the wet, and switch to a spatula to fold in the flour, baking soda, and baking powder. Add in a dash of cinnamon too!
- Melt 1 tablespoon of butter into a large nonstick skillet. Ladle ½ spoonful of the pancake batter to the skillet and cook for 1-2 minutes on each side until golden brown, and the edges are nice and crisp.
For the Berry Compote
- Add blueberries and strawberries to a small saucepan, and turn the heat to a medium-high heat. Pour in the sugar, lemon juice, and lemon zest. Stir frequently until the mixture boils, then lower to a medium-low flame.
- Continue to cook the fresh fruit down until it becomes thicker and the blueberries burst. The color should be a deep purple.
- Add the compote to the top of a stack of pancakes, then garnish with fresh whipped cream.
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