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Fluffy Fourth of July Breakfast Pancakes Red White Blue

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Festive, fluffy pancakes layered in red, white, and blue colors, topped with fresh berries and whipped cream, perfect for a patriotic breakfast celebration.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 3 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 ¼ cups (300ml) buttermilk
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Red gel food coloring
  • Blue gel food coloring
  • Fresh strawberries, sliced
  • Blueberries
  • Whipped cream or Greek yogurt
  • Maple syrup or honey for drizzling

Instructions

  1. Mix Dry Ingredients: In a large bowl, sift together 1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon sugar. Set aside.
  2. Combine Wet Ingredients: In a separate bowl, whisk 1 ¼ cups buttermilk, 1 large egg, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
  3. Make the Batter: Pour wet ingredients into dry and stir gently with a whisk or spatula. Be careful not to overmix—the batter should be lumpy but combined.
  4. Divide and Color: Split the batter evenly into three small bowls. Leave one bowl plain (white). Add red gel food coloring to one bowl and blue gel food coloring to the other. Stir each gently until the color is uniform.
  5. Heat the Pan: Preheat your non-stick skillet or griddle over medium heat for about 3-4 minutes. Test by flicking a few drops of water on the surface—it should dance and evaporate quickly.
  6. Layer the Pancakes: Using squeeze bottles or spoons, add a circle of red batter to the pan first, then carefully add white batter around it, followed by blue batter on the outer edge. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  7. Flip and Cook: Gently flip the pancake using a thin spatula. Cook for another 1-2 minutes until golden and cooked through. The pancake should feel springy to the touch.
  8. Keep Warm and Repeat: Transfer cooked pancakes to a warm oven (around 200°F/90°C) while you cook the rest to keep them fluffy and warm without drying out.
  9. Serve: Stack pancakes with fresh strawberries and blueberries in between or on top, add a dollop of whipped cream or Greek yogurt, and drizzle with maple syrup or honey.

Notes

Use gel food coloring to keep batter thick and colors vibrant. Avoid overmixing batter to maintain fluffiness. Keep cooked pancakes warm in a low oven and avoid stacking tightly to prevent steaming. For extra fluff, whip egg whites separately and fold in last. Reheat leftovers in toaster oven or skillet, not microwave.

Nutrition

Keywords: Fourth of July pancakes, patriotic breakfast, red white blue pancakes, fluffy pancakes, berry pancakes, festive breakfast

Find it online: https://tempotaste.com/fluffy-fourth-of-july-breakfast-pancakes-red-white-blue-easy-recipe/