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Fluffy Red White and Blue Pancakes Recipe with Easy Berry Compote

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A festive and fluffy pancake recipe featuring distinct red, white, and blue layers or a marbled effect, topped with a simple, tangy berry compote. Perfect for patriotic occasions and easy to make with pantry staples.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 2 cups (480ml) buttermilk (or milk with 1 tablespoon lemon juice, let sit 5 minutes)
  • 4 tablespoons (60g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • Red gel food coloring, 3-4 drops
  • Blue gel food coloring, 3-4 drops
  • 2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries)
  • 3 tablespoons granulated sugar (for compote)
  • 1 tablespoon fresh lemon juice (for compote)
  • ¼ cup (60ml) water (for compote)

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  2. In another bowl, beat eggs until frothy. Add buttermilk, melted butter, and vanilla extract; whisk gently to combine.
  3. Pour wet ingredients into dry ingredients and stir gently with a spatula. Do not overmix; lumps are okay.
  4. Divide batter evenly into three bowls. Add red gel food coloring to one, blue to another, and leave the third plain. Fold colors in gently.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease. For layered pancakes, spoon red batter first, then white, then blue on top, allowing colors to spread slightly without mixing. For marbled pancakes, swirl red and blue into the white batter before scooping.
  6. Cook pancakes until bubbles form and edges look set, about 2-3 minutes. Flip carefully and cook the other side until golden, about 1-2 minutes more.
  7. While pancakes cook, combine berries, sugar, lemon juice, and water in a small saucepan. Simmer over medium heat, stirring occasionally, until berries break down and sauce thickens, about 8-10 minutes. Remove from heat and let cool slightly.
  8. Stack pancakes on plates, spoon warm berry compote over the top, and serve immediately.

Notes

Do not overmix the batter to keep pancakes fluffy. Use gel food coloring for vibrant colors without thinning the batter. Keep cooked pancakes warm in a low oven (200°F/95°C). The berry compote can be made ahead and stored in the fridge for up to 3 days or frozen. For gluten-free, substitute all-purpose flour with gluten-free baking flour blend. For vegan, use flax egg, plant-based milk with lemon juice, and dairy-free butter or coconut oil.

Nutrition

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

Find it online: https://sunnysavory.com/fluffy-red-white-and-blue-pancakes-recipe-with-easy-berry-compote/