Add a little red, white and blue to your breakfast with these fruity, fluffy Patriotic Buttermilk Pancakes!

Patriotic Buttermilk Pancakes

I can’t decide what I love most about the 4th of July! Is it the food? The fireworks? The family time? I would have to say all of the above! As an American, I love that we take a day to celebrate
our great country, our freedom, and those that serve to protect us. I love how the day begins with fun parades and ends with spectacular fireworks.

Before we head to the parade this 4th of July, we’re going to add a little red, white and blue to our breakfast by making these perfect Patriotic Pancakes.

Patriotic Buttermilk Pancakes

Strawberries and blueberries add a little red and blue to some of the fluffiest buttermilk pancakes I have ever eaten. They’re simple yet special and can certainly be served all year round. I have no doubt these pancakes will put a little sparkle in your step on the morning of the 4th.

Have a safe and fun 4th of July! Enjoy!

xoxo,

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Patriotic Buttermilk Pancakes

  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 10 1x
  • Category: Dessert

Description

Add a little red, white and blue to your breakfast with these fruity, fluffy pancakes!


Ingredients

Scale
  • 1 large egg
  • 1 cup buttermilk
  • 1 cup Gold Medal™ all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons butter, melted
  • 1/2 cup fresh blueberries
  • 1/2 cup chopped fresh strawberries

Instructions

  1. In a large bowl, whisk together the egg and buttermilk.
  2. Add the flour, sugar, salt, baking powder and baking soda. Whisk just a few more times to combine.
  3. Stir in the melted butter. Batter will be lumpy. Fold in the blueberries and strawberries.
  4. Let batter rest for 5 minutes while heating the griddle to medium heat.
  5. Ladle the batter onto the hot griddle. Flip pancakes once the uncooked side starts to bubble, about 2 minutes. Let cook another 2 minutes or until pancakes are browned on both sides. 6. Serve with warm syrup, more berries, a sprinkle of powdered sugar, or a dollop of whip cream.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:

Related

Leave a Reply

Your email address will not be published.

Recipe rating