Print

Fluffy Red White Blue Pancakes Recipe with Easy Berry Compote Tutorial

red white blue pancakes - featured image
Print Recipe

A festive and fluffy pancake recipe featuring red and blue swirls with a homemade berry compote, perfect for patriotic occasions and quick celebrations.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 cups (480ml) buttermilk (or milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, melted (plus extra for cooking)
  • ¼ cup blueberry puree (blend fresh or thawed frozen blueberries)
  • Red food coloring or natural beet juice (optional, for red swirls)
  • 1 cup (150g) fresh or frozen mixed berries (strawberries, blueberries, raspberries)
  • 2 tbsp granulated sugar (adjust to taste)
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp water (if needed)

Instructions

  1. Make the Berry Puree: Blend ¼ cup fresh or frozen blueberries until smooth. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Bring it Together: Pour the wet ingredients into the dry. Gently fold with a spatula just until combined—don’t overmix. The batter should be slightly lumpy but smooth overall.
  5. Add the Colors: Carefully fold in the blueberry puree, swirling it through the batter for marbled effect. For the red, drop in a few drops of food coloring or beet juice in dollops, folding lightly to create red streaks.
  6. Heat the Pan: Preheat your skillet or griddle over medium heat. Lightly butter the surface before cooking each batch.
  7. Cook Pancakes: Pour ¼ cup (60ml) batter per pancake onto the pan. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip gently and cook another 1–2 minutes until golden and cooked through.
  8. Make the Berry Compote: While pancakes cook, combine mixed berries, sugar, lemon juice, and vanilla in a small saucepan. Simmer over medium heat for 8–10 minutes, stirring occasionally, until thickened but still saucy. Add water if too thick.
  9. Serve: Stack pancakes, spoon warm berry compote over the top, and enjoy immediately.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and buttermilk. Let batter rest 5 minutes before cooking for extra fluffiness. Keep cooked pancakes warm in a low oven (200°F/90°C). For red coloring, start with a few drops of beet juice to avoid intensity. The berry compote can be made ahead and refrigerated for up to 3 days.

Nutrition

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

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