Print

Fluffy Red White and Blue Pancakes with Easy Berry Compote

fluffy red white and blue pancakes - featured image
Print Recipe

These fluffy red, white, and blue pancakes topped with a tangy berry compote are a festive and comforting breakfast perfect for holidays or weekend mornings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 ¼ cups (300ml) milk (whole or 2%)
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted, plus extra for cooking
  • 1 cup fresh or frozen strawberries, hulled and chopped
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey or maple syrup (optional)

Instructions

  1. Prepare the Berry Compote: In a small saucepan, combine strawberries, blueberries, lemon juice, and honey or maple syrup if using. Simmer over medium-low heat, stirring occasionally, until berries break down and mixture thickens slightly, about 10 minutes. Remove from heat and set aside to cool. For a smoother texture, press through a fine mesh strainer.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, sugar, and salt.
  3. Separate Eggs: Carefully separate egg whites from yolks into two different bowls, ensuring no yolk gets into the whites.
  4. Combine Wet Ingredients: Add milk, vanilla extract, and melted butter to the bowl with yolks. Whisk until smooth.
  5. Make the Batter: Pour wet mixture into dry ingredients and gently mix just until combined; batter will be somewhat lumpy.
  6. Whip Egg Whites: Using an electric mixer or whisk, beat egg whites until soft peaks form.
  7. Fold Egg Whites into Batter: Gently fold whipped egg whites into batter in 2-3 additions using a spatula without deflating the mixture.
  8. Heat the Skillet: Warm skillet or griddle over medium heat and brush with melted butter or oil.
  9. Cook Pancakes: Pour about ¼ cup (60ml) batter per pancake onto skillet. Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip carefully and cook another 1-2 minutes until golden and cooked through.
  10. Serve Warm: Stack pancakes and spoon berry compote generously over them. Add extra berries or powdered sugar if desired.

Notes

Use a gentle folding technique to keep batter airy. Medium heat is best to avoid burning or undercooking. Keep cooked pancakes warm in a 200°F (93°C) oven if cooking for a group. Adjust batter consistency with milk or flour as needed. Frozen berries should be slightly thawed before making compote.

Nutrition

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

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