Fluffy American-Style Pancakes with Seasonal Fruit Compote

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and airy pancakes served with a vibrant compote of fresh seasonal fruits, perfect for a leisurely brunch. This American-inspired brunch recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, granulated sugar 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 cup all-purpose flour
2 tsp baking powder
2 tbsp granulated sugar
1/4 tsp salt
3/4 cup milk
1 large egg
3 tbsp unsalted butter, melted
1 cup mixed seasonal berries (blueberries, strawberries, raspberries)
to serve maple syrup
1 tbsp lemon juice
1 tbsp honey

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Instructions

Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/4 tsp salt until evenly combined.
Step 2: In a separate bowl, beat 1 large egg with 3/4 cup milk and 3 tbsp melted unsalted butter until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix — small lumps are fine.
Step 3: Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until golden and cooked through. Keep pancakes warm.
Step 4: Meanwhile, prepare the fruit compote by placing 1 cup mixed seasonal berries, 1 tbsp lemon juice, and 1 tbsp honey in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices, forming a thick sauce.
Step 5: Serve the warm pancakes stacked, topped with the fruit compote and drizzle maple syrup to taste.