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Fluffy Red White and Blue Pancake Stack Recipe with Whipped Cream

fluffy red white and blue pancake stack - featured image
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A festive and fluffy pancake stack featuring red, white, and blue layers topped with homemade whipped cream, perfect for Fourth of July or any summer morning celebration.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 cups (480 ml) buttermilk (or 2 cups milk + 2 teaspoons lemon juice/vinegar, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 4 tablespoons (56 g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • Red natural food coloring or beet juice (optional)
  • Blue natural food coloring or blueberry puree
  • Heavy whipping cream, 1 cup (240 ml)
  • 2 tablespoons powdered sugar
  • Optional toppings: fresh strawberries, blueberries, maple syrup, powdered sugar

Instructions

  1. In a large bowl, sift together flour, baking powder, baking soda, salt, and granulated sugar. (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 no dry flour remains. Batter should be thick but pourable. (2 minutes)
  4. Divide batter evenly into three bowls. Leave one plain (white), add red beet juice or red food coloring to one, and blueberry puree or blue food coloring to the other. Stir gently. (5 minutes)
  5. Heat a non-stick skillet or griddle over medium-low heat and lightly grease if needed. (3 minutes)
  6. Pour about ¼ cup (60 ml) of red batter per pancake. Cook until bubbles form and edges set, about 2-3 minutes. Flip and cook 1-2 minutes more. Repeat for white and blue batters, keeping pancakes warm on a cooling rack or low oven. (15-20 minutes total)
  7. Whip heavy cream with powdered sugar in a chilled bowl until soft peaks form. (5 minutes)
  8. Assemble pancakes in red, white, and blue layers. Top generously with whipped cream and optional fresh berries or maple syrup. (5 minutes)

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs for better blending. Whip cream just until soft peaks form to avoid graininess. Keep pancakes warm on a cooling rack in a low oven to prevent sogginess. For gluten-free, substitute flour with gluten-free blend or almond flour and add moisture as needed. For dairy-free, use plant milk with lemon juice and coconut cream for whipped topping.

Nutrition

Keywords: pancakes, red white and blue, Fourth of July, whipped cream, patriotic breakfast, fluffy pancakes, summer breakfast

Find it online: https://islatable.com/fluffy-red-white-and-blue-pancake-stack-recipe-with-whipped-cream-easy-perfect-fourth-of-july-breakfast/