Fluffy Buttermilk Soufflé Pancakes with Honey-Butter Syrup & Berry Compote

 

                                                       (Image for representation only)

These cloud-like pancakes are a dreamy twist on the classic diner stack—taller, fluffier, and dripping with decadence. A yeast-risen buttermilk batter bakes up in individual skillets, giving them soufflé-like height and the perfect golden roundness of a pancake emoji. Drenched in a velvety honey-maple syrup and crowned with a salted honey-butter glaze, each bite is a nostalgic yet modern masterpiece. A bright berry compote cuts through the richness, making every forkful pure bliss.

Ingredients

For the Pancakes:

• 1 ½ cups buttermilk, warmed slightly

• 2 tsp active dry yeast

• 2 cups all-purpose flour

• 2 tbsp sugar

• ½ tsp baking soda

• ½ tsp salt

• 2 large eggs, separated

• 3 tbsp melted butter, cooled

• 1 tsp vanilla extract

For the Honey-Butter Syrup:

• ½ cup pure maple syrup

• ¼ cup honey

• 4 tbsp unsalted butter

• Pinch of flaky sea salt

For the Salted Honey-Butter Glaze:

• 3 tbsp softened butter

• 1 tbsp honey

• ½ tsp flaky sea salt

For the Berry Compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)

• 2 tbsp sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch (optional, for thickening)

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Instructions

1. Prepare the Batter:

   • In a bowl, whisk warm buttermilk with yeast and let sit for 5 minutes until frothy.

   • In a large bowl, mix flour, sugar, baking soda, and salt.

   • Whisk egg yolks, melted butter, and vanilla into the buttermilk mixture, then gently fold into dry ingredients.

   • Beat egg whites to stiff peaks and fold into batter. Cover and let rise for 30-45 minutes until bubbly.

2. Cook the Pancakes:

   • Heat small skillets or a griddle over medium-low heat, lightly greased.

   • Spoon batter into rounds (about ½ cup per pancake) and cover with a lid to help them rise. Cook for 3-4 minutes per side until golden and puffed.

3. Make the Syrup & Glaze:

   • Simmer maple syrup, honey, and butter until glossy. Stir in a pinch of salt.

   • Whip softened butter with honey and flaky salt for the glaze.

4. Berry Compote:

   • Cook berries, sugar, and lemon juice over medium heat until jammy (thicken with cornstarch if desired).

5. Plate & Serve:

   • Stack pancakes high, drench in warm syrup, dollop with honey-butter glaze, and spoon berry compote over top. Finish with extra berries and a sprinkle of salt.