Buttermilk Pancakes with Quince-and-Cranberry Compo

Name: Buttermilk Pancakes with Quince-and-Cranberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quincepeeled, cored and cut into 1/4-inch dice; 1/3 cup granulated sugar; 1/2 teaspoon kosher salt; 1 cinnamon stick; 2 Gala apples, peeled and cut into 1/4-inch dice; 1/3 cup fresh or thawed frozen cranberries; 2 teaspoons honey; Finely grated lemon zest and juice of 1/2 lemon; 1 1/2 cups all-purpose flour; 1 1/2 tablespoons baking powder; 1/2 teaspoon kosher salt; 2 large eggs; 1 1/2 cups buttermilk; 3 tablespoons unsalted butter, melted, plus 4 tablespoons cold unsalted butter, cut into tablespoons; 1/4 cup confectioners sugar; Pure maple syrup, for serving

Servings: persons

1 quincepeeled, cored and cut into 1/4-inch dice
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1 cinnamon stick
2 Gala apples, peeled and cut into 1/4-inch dice
1/3 cup fresh or thawed frozen cranberries
2 teaspoons honey
Finely grated lemon zest and juice of 1/2 lemon
1 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon kosher salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus 4 tablespoons cold unsalted butter, cut into tablespoons
1/4 cup confectioners sugar
Pure maple syrup, for serving

1
Make the compote In a saucepan, combine the quince with the sugar, salt, cinnamon stick and 1/3 cup of water.
2
Bring to a simmer and cook over moderately low heat for 5 minutes.
3
Stir in the apples, cranberries, honey and lemon zest and juice and cook, stirring, until the fruit is tender but not broken down, 5 minutes.
4
Let cool.
5
Make the pancakes In a bowl, whisk the flour, baking powder and salt.
6
In another bowl, beat the eggs with a hand mixer until pale yellow and doubled in volume, about 4 minutes.
7
Beat in the buttermilk, then beat in the melted butter.
8
Using a rubber spatula, fold in the dry ingredients.
9
Heat a large nonstick skillet.
10
Swirl 1 tablespoon of the cold butter around the pan until melted and foamy.
11
Using a small measuring cup, scoop three 4-inch pancakes into the skillet.
12
Cook over moderate heat until golden brown on the bottom and bubbles appear on the surface, 1 to 2 minutes.
13
Flip the pancakes and cook until golden on the bottom, 1 to 2 minutes more.
14
Transfer to a baking sheet and keep warm.
15
Repeat with the remaining butter and batter.
16
Stack the pancakes on plates and top with the compote.
17
Dust with the confectioners sugar and serve with maple syrup.

1134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 quincepeeled, cored and cut into 1/4-inch dice, 1/3 cup granulated sugar, 1/2 teaspoon kosher salt, 1 cinnamon stick, and more.

Yes, Buttermilk Pancakes with Quince-and-Cranberry Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Pancakes with Quince-and-Cranberry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions