pancakes with plum compote

Pancakes with Plum Compote

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There’s something about pancakes that have always appealed to me. As a child, I’d often choose pancakes over waffles or eggs, favoring their fluffy texture and distinct, sweet aroma. The scent of warm sugar and vanilla, mixed with melted butter, is a fragrance I find myself chasing over and over again.

Pancakes with Plum Compote

When I found out that pancakes exist in France, I was a bit surprised. It’s not that I thought the presence of pancakes was limited solely to America, but rather, I didn’t think pancakes would interest the crepe-loving French.

It is true that crepes are more predominant in France, but there are cafes that offer pancakes on their breakfast menus; they’re what inspired this recipe for pancakes with plum compote. 

pancakes with plum compote

After eating so many crepes during my last trip to France, I welcomed some traditional pancakes one morning on my trip. The pancakes were memorable, almost as memorable as their topping.

The French usually top pancakes with some kind of fruit compote, which is why I chose to pair my pancakes with plum compote here.

A drizzle of maple syrup is not the standard pancake topping like it is in the States. The complexity of flavors you get by substituting a compote for maple syrup is delectable on the palate.

It’s a golden way of incorporating ripe, seasonal fruit, like the gorgeous plums that are still making their presence at farmers markets right now. Plums are wonderfully sweet and tart, and they make for a splendid compote. 

pancakes with plum compote pancakes with plum compote

This recipe for pancakes with plum compote is one of my favorites. The trick to any fluffy pancake is a good whisk of the eggs and sugar in the batter, as well as a generous amount of [easyazon_link identifier=”B000VK7PG6″ locale=”US” tag=”monpetitfour-20″]baking powder[/easyazon_link].

The result is a light and airy pancake that’ll melt in your mouth. Before serving them, I smear the plum compote on every other pancake, alternating between the compote and crème Chantilly (sweetened whipped cream).

The pancakes are stacked on top of each other, finished with a dusting of [easyazon_link identifier=”B00E0Y8PTA” locale=”US” tag=”monpetitfour-20″]powdered sugar[/easyazon_link] and ground [easyazon_link identifier=”B001PQREKM” locale=”US” tag=”monpetitfour-20″]cinnamon[/easyazon_link], then ready to be devoured in all their majesty. 


pancakes with plum compote

Pancakes with Plum Compote


  • 2 c all-purpose flour
  • 1 tsp salt
  • 5 tsp baking powder
  • 3 tbsp sugar
  • 2 eggs
  • 1/3 c unsalted butter, melted
  • 1/4 tsp vanilla extract
  • 1 1/2 c milk
  • whipped cream
  • plum compote, see recipe below
  • powdered sugar to garnish

for the plum compote

  • 1 lb . plums, washed, pitted, and cut into quarters
  • 1/3 c sugar
  • small pinch of ground cinnamon, plus more for sprinkling on top of pancakes
  • the juice of half a small lemon


  1. Prepare the plum compote by add the plums, sugar, and 1/2 a cup of water to a large saucepan or pot. Bring this mixture to a boil over medium high heat, then reduce to medium low. Stir occasionally and cook until plums have softened - about 25 minutes.
  2. Remove the saucepan from the heat and either transfer mixture to a food processor or use an immersion blender to purée mixture. Be very careful as the mixture is hot!
  3. Move the saucepan back over the heat and add the lemon juice and pinch of cinnamon. Stir to combine and cook over low heat for another 15 minutes or so, until it’s thickened a little bit. Store in an airtight container in the fridge, or in a mason jar at room temperature until ready to use.
  4. For the pancakes, beat the eggs and sugar together with a whisk in a large bowl. Add the vanilla extract, milk, and melted butter, then whisk to combine.
  5. Add the baking powder to the wet ingredients and give it a stir. Follow with the flour and salt, whisking until the entire batter is smooth. The consistency of the batter should be thick but flow evenly and slowly off a spoon.
  6. Butter a large pan before warming over medium heat. Use a 1/4 measuring cup to scoop out the batter and pour it into your heated pan. Flip after approximately 1 minute for the first batch, but then about half the amount of time for the rest of the pancakes. Keep your eye on them and check them for a golden brown color before flipping and later removing.
  7. Allow the pancakes to come to slightly cool before layering them with the plum compote and whipped cream. If the plum compote was refrigerated, warm it up in the microwave or a saucepan. Garnish the pancakes with powdered sugar and ground cinnamon.
pancakes with plum compote

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    1. Thank you, Rachel! I feel the same way. Usually I prefer maple syrup over any other topping, but compotes have a special place in my heart as well 😉

    1. Thanks so much, Kathleen! The plum compote is everything! And these pancakes are definitely fluffy and cloud-like so if you do get a chance to make them this weekend, you will not be disappointed!! <3

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