Soft Pancakes with Seasonal Fruit Compote

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Fluffy pancakes served with a warm, lightly sweetened compote of fresh seasonal fruits, perfect for a relaxed weekend brunch. This American-inspired brunch recipe (vegetarian), 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 280 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 280 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
2 tbsp unsalted butter, melted
1 cup mixed seasonal fruits (e.g., blueberries, sliced strawberries, diced peaches)
1 tbsp honey
1 tsp lemon juice
1/2 tsp vanilla extract

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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, 2 tbsp melted unsalted butter, and 1/2 tsp vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined; batter will be slightly lumpy but avoid overmixing.
Step 4: Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.
Step 5: Flip the pancakes carefully and cook for another 2 minutes until golden and cooked through. Keep warm while preparing compote.
Step 6: In a small saucepan over medium heat, combine 1 cup mixed seasonal fruits, 1 tbsp honey, and 1 tsp lemon juice. Cook gently for 4-5 minutes, stirring occasionally until fruits soften and juices thicken slightly.
Step 7: Serve pancakes stacked with warm fruit compote spooned over the top.