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Fluffy Red White and Blue Pancakes Recipe Easy Patriotic Breakfast Idea

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Celebrate patriotic mornings with fluffy red, white, and blue pancakes topped with homemade whipped cream and fresh berries. This easy recipe delivers a festive, delicious breakfast perfect for holidays or any special occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 3 ½ teaspoons baking powder
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 ¼ cups (300ml) whole milk, room temperature (substitute almond or oat milk if needed)
  • 2 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted plus extra for greasing
  • 1 teaspoon vanilla extract
  • A few drops red gel food coloring
  • ¾ cup (about 100g) fresh blueberries, washed and patted dry
  • 1 cup (240ml) cold heavy cream
  • 2 tablespoons powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • ½ cup sliced fresh strawberries
  • Additional blueberries for topping
  • Maple syrup or honey (optional)

Instructions

  1. In a medium bowl, whisk together flour, baking powder, sugar, and salt.
  2. In a separate large bowl, whisk milk, eggs, melted butter, and vanilla extract until combined.
  3. Slowly add dry ingredients to wet ingredients, stirring gently until just combined; lumps are okay.
  4. Scoop about 1 ½ cups of batter into a separate bowl and add red gel food coloring; stir gently.
  5. Gently fold blueberries into the remaining plain batter.
  6. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter.
  7. Pour red batter to form small pancakes on one side and plain blueberry batter on the other side of the pan.
  8. Cook pancakes for 2-3 minutes until bubbles form and edges look set.
  9. Flip pancakes carefully and cook for another 1-2 minutes until golden and cooked through.
  10. While pancakes cook, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
  11. Stack pancakes alternating red and plain blueberry pancakes, top with whipped cream, strawberries, and extra blueberries.
  12. Drizzle with maple syrup or honey if desired and serve immediately.

Notes

Do not overmix the batter to keep pancakes tender. Use room temperature eggs and milk for better rise. Fold blueberries gently to avoid crushing. Whip cream until soft peaks form to avoid graininess. Keep pancakes warm in a 200°F oven if needed but no longer than 10 minutes to prevent drying out.

Nutrition

Keywords: pancakes, patriotic breakfast, red white and blue pancakes, fluffy pancakes, whipped cream, Fourth of July, berry pancakes

Find it online: https://oracooks.com/fluffy-red-white-and-blue-pancakes-recipe-easy-patriotic-breakfast-idea/