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Fluffy Red White and Blue Pancake Stack

red white and blue pancake stack - featured image
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A festive and easy-to-make pancake stack featuring red, white, and blue pancakes topped with homemade whipped cream and fresh berries, perfect for patriotic breakfasts.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 3 ½ teaspoons (14g) baking powder
  • ½ teaspoon (3g) salt
  • 1 tablespoon (12g) granulated sugar
  • 1 ¼ cups (300ml) whole milk
  • 1 large egg, room temperature
  • 3 tablespoons (45g) unsalted butter, melted and cooled
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (150g) fresh strawberries, sliced thin (or frozen thawed)
  • 1 cup (150g) fresh blueberries, rinsed and patted dry
  • Red food coloring, a few drops (optional)
  • Blue food coloring, a few drops (optional)
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon (2.5ml) vanilla extract

Instructions

  1. In a large bowl, whisk together sifted all-purpose flour, baking powder, salt, and granulated sugar until combined.
  2. In a separate bowl, beat the egg with milk and melted unsalted butter. Add vanilla extract and whisk until smooth.
  3. Slowly pour the wet mixture into the dry ingredients, stirring gently just until combined. Do not overmix; a few lumps are okay.
  4. Divide the batter evenly into three small bowls. Leave one plain for the white pancakes. Add a few drops of red food coloring to the first bowl and blue food coloring to the second. Stir gently to mix colors evenly.
  5. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test heat by flicking a few drops of water; they should sizzle gently.
  6. Pour about ¼ cup (60ml) of batter for each pancake onto the skillet. Cook red, white, and blue pancakes separately for 2-3 minutes per side until bubbles form and edges look set. Flip carefully and cook another 1-2 minutes until golden and cooked through.
  7. Transfer cooked pancakes to a baking sheet in a low oven (around 200°F / 95°C) to keep warm while cooking the rest.
  8. In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Do not overbeat.
  9. Assemble the stack by layering pancakes in red, white, and blue order, topping each with a spoonful of whipped cream and a scatter of sliced strawberries and blueberries.
  10. Serve immediately while pancakes are fluffy and cream is fresh.

Notes

Do not overmix the batter to keep pancakes light and fluffy. Use fresh or thawed and dried berries to avoid soggy pancakes. Whip cream in a chilled bowl for best results. Keep pancakes warm in a low oven while cooking the rest. Lower heat if pancakes brown too fast. Use a wide spatula to flip pancakes gently.

Nutrition

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

Find it online: https://blixfood.com/fluffy-red-white-and-blue-pancake-stack-recipe-easy-patriotic-breakfast-ideas/