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Fluffy Red White Blue Pancake Stack Recipe with Easy Berry Compote

fluffy red white blue pancake stack - featured image
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A festive and fluffy pancake stack featuring vibrant red, white, and blue pancakes topped with a fresh, tangy berry compote. Perfect for celebrations or a colorful weekend breakfast.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 ¼ cups (300ml) whole milk, room temperature
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted (plus extra for the pan)
  • 1 teaspoon vanilla extract
  • Red food coloring (a few drops, preferably gel-based)
  • Blue food coloring (a few drops, preferably gel-based)
  • 1 cup (150g) fresh or frozen strawberries, hulled and sliced
  • 1 cup (150g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • ½ teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together flour, baking powder, salt, and sugar until lumps are removed.
  2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
  3. Slowly pour the wet mixture into the dry ingredients, stirring gently just until combined; a few lumps are okay.
  4. Divide the batter evenly into three small bowls. Leave one plain for white pancakes, add red food coloring to the second, and blue food coloring to the third, stirring gently.
  5. Heat a non-stick skillet over medium heat and brush lightly with melted butter.
  6. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until golden and cooked through. Repeat for each color, adding butter between batches if needed.
  7. While pancakes cook, combine strawberries, blueberries, sugar, lemon juice, and vanilla extract in a small saucepan. Simmer over medium-low heat, stirring occasionally, until berries break down and mixture thickens, about 10-12 minutes. Add lemon zest in the last 2 minutes.
  8. Assemble the stack starting with a red pancake, then white, then blue, repeating until tall. Spoon warm berry compote generously over the top.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room-temperature eggs and milk for better texture. Gel food coloring is preferred for vibrant colors without thinning the batter. Preheat pan properly and flip pancakes only once. If compote is too thick, add a splash of water or lemon juice to loosen.

Nutrition

Keywords: pancakes, red white blue pancakes, berry compote, festive breakfast, colorful pancakes, easy pancake recipe, summer breakfast

Find it online: https://cheerycrisp.com/fluffy-red-white-blue-pancake-stack-recipe-with-easy-berry-compote/