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Fluffy Patriotic Pancake Stack Recipe with Easy Berry Compote for Fourth of July

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A festive and fluffy pancake stack topped with a vibrant red, white, and blue berry compote, perfect for Fourth of July or any celebratory breakfast.

Ingredients

  • All-purpose flour – 1 ½ cups (180 g), sifted
  • Baking powder – 1 ½ teaspoons (6 g)
  • Granulated sugar – 2 tablespoons (25 g)
  • Salt – ½ teaspoon (3 g)
  • Milk – 1 ¼ cups (300 ml), whole or 2%
  • Large eggs – 2, separated
  • Unsalted butter – 3 tablespoons (45 g), melted plus extra for cooking
  • Vanilla extract – 1 teaspoon (5 ml)
  • Fresh or frozen strawberries – 1 cup (150 g), hulled and quartered
  • Fresh or frozen blueberries – 1 cup (150 g)
  • Fresh or frozen raspberries – 1 cup (125 g)
  • Honey or pure maple syrup – 2 tablespoons (30 ml)
  • Lemon juice – 1 tablespoon (15 ml)
  • Water – 2 tablespoons (30 ml)

Instructions

  1. In a large bowl, whisk together 1 ½ cups sifted flour, 1 ½ teaspoons baking powder, 2 tablespoons sugar, and ½ teaspoon salt. Set aside.
  2. In a separate bowl, whisk 1 ¼ cups milk, 2 egg yolks, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until combined.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined; lumps are okay.
  4. Using an electric mixer, beat the egg whites in a clean, dry bowl until soft peaks form (3-5 minutes).
  5. Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the air.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
  7. Using a ¼ cup measuring cup, pour batter onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes.
  8. Flip gently and cook another 1-2 minutes until golden brown. Adjust heat as needed.
  9. While pancakes cook, combine strawberries, blueberries, raspberries, honey, lemon juice, and water in a saucepan.
  10. Simmer over medium-low heat, stirring occasionally, until berries break down and mixture thickens slightly, about 8-10 minutes. Remove from heat.
  11. Stack 3-4 pancakes on plates, spoon warm berry compote over the top, and add whipped cream or yogurt if desired. Serve immediately.

Notes

Use a clean, dry bowl for whipping egg whites to ensure proper peaks. Fold egg whites gently to keep batter airy. Cook pancakes soon after folding to prevent deflation. Keep cooked pancakes warm in a 200°F oven if needed. Frozen berries can be used for the compote. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use plant-based milk and coconut oil instead of butter.

Nutrition

Keywords: pancakes, berry compote, Fourth of July, patriotic breakfast, fluffy pancakes, berry sauce, brunch recipe

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