Print

Fluffy Red White Blue Pancakes Recipe with Easy Berry Compote Perfect for Holidays

fluffy red white blue pancakes - featured image
Print Recipe

Celebrate holiday mornings with these fluffy red, white, and blue pancakes topped with a fresh, tangy berry compote. This quick and easy recipe uses simple ingredients and delivers a festive, crowd-pleasing breakfast.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 cups buttermilk (480 ml), room temperature
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter (60 g), melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon red food coloring (optional)
  • 1/2 cup blueberries (75 g), fresh or frozen
  • 2 cups mixed berries (300 g) (fresh or frozen strawberries, blueberries, raspberries)
  • 2 tablespoons granulated sugar (for compote)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water (60 ml)
  • Optional toppings: whipped cream or Greek yogurt, maple syrup, fresh mint leaves

Instructions

  1. Prepare the Berry Compote: In a small saucepan, combine 2 cups mixed berries, 2 tablespoons sugar, 1 tablespoon lemon juice, and 1/4 cup water. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly, about 8–10 minutes. Remove from heat and set aside to cool.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons granulated sugar until combined.
  3. Mix Wet Ingredients: In another bowl, whisk 2 cups buttermilk, 2 large eggs, 4 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth. If making red pancakes, stir in 1 tablespoon red food coloring.
  4. Combine Batter: Pour wet mixture into dry ingredients. Stir gently with a spatula until just combined; do not overmix. The batter should be thick but pourable. For blue pancakes, gently fold in 1/2 cup blueberries.
  5. Cook the Pancakes: Heat skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup batter for each pancake. Cook until bubbles form on surface and edges look set, about 2–3 minutes. Flip and cook another 2 minutes until golden and cooked through.
  6. Serve Warm: Stack pancakes alternating red and blue layers. Top with generous spoonfuls of berry compote and optional toppings like whipped cream, syrup, or fresh mint.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and buttermilk for best rise. Control heat to medium to avoid burning or undercooking. Gently fold blueberries to avoid bursting. Keep cooked pancakes warm in a 200°F oven if needed. Berry compote can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Keywords: pancakes, berry compote, holiday breakfast, red white blue, fluffy pancakes, easy brunch, patriotic recipe

Find it online: https://blingbite.com/fluffy-red-white-blue-pancakes-recipe-with-easy-berry-compote-perfect-for-holidays/