Print

Fluffy Red White and Blue Pancakes with Berry Compote

fluffy red white and blue pancakes - featured image
Print Recipe

A festive and fluffy pancake recipe featuring red, white, and blue layers topped with a fresh berry compote, perfect for patriotic breakfasts and celebrations.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 teaspoons (8 g) baking powder
  • ½ teaspoon (2.5 g) baking soda
  • ½ teaspoon (3 g) salt
  • 3 tablespoons (38 g) granulated sugar
  • 2 cups (480 ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • ¼ cup (56 g) unsalted butter, melted and cooled, plus extra for cooking
  • 1 teaspoon (5 ml) vanilla extract
  • ½ cup (120 ml) strawberry puree (fresh or thawed frozen strawberries blended smooth)
  • ½ cup (120 ml) blueberry puree (fresh or thawed frozen blueberries blended smooth)
  • 2 cups (300 g) mixed berries (blueberries, raspberries, blackberries), fresh or frozen
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1 tablespoon (15 ml) fresh lemon juice
  • ¼ cup (60 ml) water

Instructions

  1. Rinse strawberries and blueberries, then blend each separately until smooth to make about ½ cup (120 ml) of each puree. Set aside.
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined; a few lumps are okay.
  5. Divide the batter evenly into three bowls. Leave one bowl plain for white pancakes. Stir strawberry puree into the first bowl for red pancakes, and blueberry puree into the second bowl for blue pancakes.
  6. Heat a non-stick skillet or griddle over medium heat and lightly brush with melted butter or oil. Test heat by sprinkling a few drops of water; if they sizzle and evaporate quickly, it’s ready.
  7. Pour about ¼ cup (60 ml) of batter for each pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip gently and cook another 1-2 minutes until golden and cooked through. Keep cooked pancakes warm covered with foil.
  8. While pancakes cook, combine mixed berries, sugar, lemon zest, lemon juice, and water in a small saucepan. Simmer over low heat, stirring occasionally, until berries break down and mixture thickens slightly, about 10 minutes. Remove from heat and let cool slightly.
  9. Stack the red, white, and blue pancakes, spoon warm berry compote generously over the top, and add a pat of butter or drizzle of maple syrup if desired.

Notes

Keep batter colors separate to maintain vibrant layers. Use room temperature ingredients for fluffier pancakes. Do not overmix batter to avoid toughness. Monitor pan temperature carefully to prevent burning. The berry compote can be made ahead and reheated gently. For dairy-free, substitute buttermilk with almond or oat milk plus vinegar. For gluten-free, use a gluten-free flour blend.

Nutrition

Keywords: pancakes, patriotic breakfast, berry compote, red white and blue, Fourth of July, brunch, fluffy pancakes

Find it online: https://lirafood.com/fluffy-red-white-and-blue-pancakes-with-berry-compote-recipe-for-a-perfect-patriotic-breakfast/