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Fluffy Red White Blueberry Pancakes Recipe with Easy Whipped Cream Topping

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Celebrate summer mornings with these fluffy red white blueberry pancakes topped with a light and airy whipped cream. Perfect for festive breakfasts or weekend brunches, they combine simple ingredients with a burst of fresh berries and a creamy topping.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ¼ cups (300 ml) buttermilk, room temperature (or milk + vinegar substitute)
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, melted (plus more for cooking)
  • 1 tsp vanilla extract
  • 1 cup (150 g) fresh or frozen blueberries (do not thaw if frozen)
  • 2 tbsp freeze-dried strawberry powder or finely chopped freeze-dried strawberries (optional)
  • 1 cup (240 ml) heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and freeze-dried strawberry powder if using. (5 minutes)
  2. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth. (3 minutes)
  3. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; lumps are okay. (2 minutes)
  4. Carefully fold in blueberries without crushing them. (1 minute)
  5. Heat a non-stick skillet or griddle over medium heat and melt a small pat of butter, swirling to coat. (3 minutes)
  6. Pour about ¼ cup (60 ml) batter per pancake onto skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through. Adjust heat as needed. (5-6 minutes per batch)
  7. While pancakes cook, chill a mixing bowl and beat heavy cream with powdered sugar and vanilla extract until soft peaks form. (5 minutes)
  8. Stack pancakes on plates, top with whipped cream, garnish with extra blueberries and a sprinkle of freeze-dried strawberry powder. (2 minutes)

Notes

Do not overmix the batter; lumps are fine to keep pancakes tender. Use room temperature eggs and buttermilk for better mixing. Control heat carefully to avoid burning. Flip pancakes only once. Frozen blueberries can be used but do not thaw before adding. Whip cream to soft peaks only to avoid graininess. Keep cooked pancakes warm in a 200°F (93°C) oven if making multiple batches. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use almond milk with lemon juice as buttermilk substitute and coconut cream for whipped topping.

Nutrition

Keywords: pancakes, blueberry pancakes, whipped cream topping, Fourth of July, breakfast, brunch, fluffy pancakes, red white blue, festive breakfast

Find it online: https://leilameals.com/fluffy-red-white-blueberry-pancakes-recipe-with-easy-whipped-cream-topping/