Fluffy Buttermilk Pancakes with Berry Compote

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

In a separate medium bowl, whisk together the buttermilk, large egg, and melted unsalted butter until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.

Heat a lightly oiled griddle or large non-stick skillet over medium heat. Once hot, pour about 1/4 cup of batter per pancake onto the griddle, leaving some space between each.

Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes. Flip carefully with a spatula and cook for another 1-2 minutes until the second side is also golden and cooked through.

While pancakes cook, prepare the berry compote: In a small saucepan, combine the mixed berries and maple syrup. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices, and the sauce thickens slightly.

Serve the fluffy buttermilk pancakes immediately, topped generously with the warm berry compote.