Sour Cream Pancakes with Spiced Blackberry Compote

Name: Sour Cream Pancakes with Spiced Blackberry Compote
Prep time: 50 min
Total time: 50 min
Yield: 4 - 6
Ingredients: 3 c. fresh blackberries; 1/3 c. sugar; 1 1/2 tsp. cornstarch; 1 tsp. finely grated lemon zest; 1 cinnamon stick; 1/2 tsp. pure vanilla extract; 1 1/2 c. all-purpose flour, spooned and leveled; 1/4 c. sugar; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. kosher salt; 1 1/2 c. sour cream; 3/4 c. milk; 3 tbsp. melted butter, plus more for pan; 1 large egg

Start the day off right with a pancake breakfast!

By Christopher MichelPublished: Jun 11, 2025

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pancakes on a plate topped with blueberry compote

Becky Luigart-Stayner for Country Living

Yields:

4 - 6

Prep Time:

50 mins

Total Time:

50 mins

The compote can be made up to 3 days ahead; store covered in the refrigerator. It's also delicious on waffles, stirred into yogurt, or even on pound cake!

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Ingredients

For the compote:

3 cups fresh blackberries
1/3 cup sugar
1 1/2 tsp. cornstarch
1 tsp. finely grated lemon zest
1 cinnamon stick
1/2 tsp. pure vanilla extract

For the pancakes:

1 1/2 cups all-purpose flour, spooned and leveled
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 1/2 cups sour cream
3/4 cup milk
3 Tbsp. melted butter, plus more for pan
1 large egg

Directions

1. Step 1Make the compote: Combine blackberries, sugar, cornstarch, lemon zest, cinnamon stick, and vanilla in a medium saucepan. Bring to a boil, then reduce heat and simmer, stirring occasionally, until blackberries are soft and starting to thicken, 10 to 12 minutes.
2. Step 2Make the pancakes: Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together sour cream, milk, butter, and egg in a second bowl. Add wet ingredients to dry ingredients and stir just until combined.
3. Step 3Heat oven to 175°F with a baking sheet on the middle rack. Heat a griddle or large nonstick skillet over medium-high heat. Working in batches, lightly butter griddle and add about 1/4 cup batter for each pancake. Cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Flip and cook until cooked through, 3 to 4 minutes. Transfer to oven and repeat with remaining batter.
4. Step 4Serve pancakes topped with warm compote.