Cinnamon-Sprinkled Pancakes with Cloudberry Compote

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Light, fluffy pancakes dusted with cinnamon and served with a tart homemade cloudberry compote. This Scandinavian-inspired breakfast recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups milk
• 1 large egg
• 2 tbsp, melted butter
• 1 tsp cinnamon
• 1 cup cloudberry compote
• 1/4 cup heavy cream

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. In a separate bowl, beat 1 large egg with 1 1/2 cups milk and 2 tbsp melted butter until smooth. Gently fold wet ingredients into dry ingredients until just combined—do not overmix.
2. Step 2: Heat a nonstick skillet over medium heat. Pour 1/4 cup batter per pancake; cook until bubbles form on top (2-3 minutes), then flip and cook 1-2 minutes more until golden.
3. Step 3: While pancakes cook, warm 1 cup cloudberry compote in a small saucepan over low heat. Sprinkle 1 tsp cinnamon over cooked pancakes, then top with warm compote and 1/4 cup heavy cream.
4. Step 4: Serve immediately while pancakes are hot and compote is bubbling.