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Fluffy Red White and Blue Pancakes Recipe with Easy Berry Compote

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These fluffy pancakes feature vibrant red and blue hues from natural berry purees and are served with a sweet and tangy homemade berry compote. Perfect for festive breakfasts and celebrations.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 teaspoons (8 g) baking powder
  • 2 tablespoons (25 g) granulated sugar
  • 1/2 teaspoon (3 g) salt
  • 1 1/2 cups (360 ml) milk (whole or 2%)
  • 1/2 cup (120 g) plain Greek yogurt
  • 2 large eggs, room temperature
  • 4 tablespoons (60 g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120 g) fresh or frozen strawberries, pureed and strained
  • 1/2 cup (120 g) fresh or frozen blueberries, pureed and strained
  • 2 cups (300 g) mixed berries (blueberries, strawberries, raspberries), fresh or frozen
  • 2 tablespoons (30 ml) maple syrup or honey
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 teaspoon (5 ml) vanilla extract

Instructions

  1. Prepare the berry purees by blending strawberries until smooth, then strain through a fine mesh sieve to remove seeds and pulp. Repeat with blueberries and set both purees aside.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In a separate bowl, beat the milk, Greek yogurt, eggs, and melted butter until combined.
  4. Pour the wet mixture into the dry ingredients and gently stir with a whisk or spatula until just combined; lumps are okay. Avoid overmixing.
  5. Divide the batter into three portions: stir strawberry puree into one portion for red batter, blueberry puree into another for blue batter, and leave the last portion plain for white pancakes.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  7. Pour 1/4 cup (60 ml) batter per pancake, cooking each color separately or alternating colors. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed.
  8. While pancakes cook, prepare the berry compote by adding mixed berries, maple syrup, and lemon juice to a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and compote thickens slightly, about 8-10 minutes. Stir in vanilla extract at the end.
  9. Stack the red, white, and blue pancakes on plates and spoon warm berry compote over the top. Add a pat of butter or drizzle of extra maple syrup if desired.

Notes

Do not overmix the batter to keep pancakes tender. Strain berry purees to avoid seeds and pulp for smoother pancakes. Use medium heat to prevent burning. If batter is too thick after adding purees, thin with a tablespoon or two of milk. The compote should be warm and slightly syrupy, not runny or overly thick. For vegan or gluten-free versions, substitute ingredients as suggested in the recipe.

Nutrition

Keywords: pancakes, berry compote, red white and blue, breakfast, festive, easy, fluffy, natural food coloring

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