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Fourth of July pancakes with berries

Fourth of July Pancakes with Berries for a Festive Breakfast

Delight in these Fourth of July pancakes with berries for a festive breakfast, featuring fluffy pancakes topped with strawberries and blueberries.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour a gluten-free flour can be used for a light version
  • 2 teaspoons baking powder check the expiration date for best results
  • 2 tablespoons sugar feel free to reduce if you prefer less sugar
  • 1 cup milk a non-dairy alternative works well too
  • 1 large egg you can substitute with mashed banana for a vegan option
  • 1 teaspoon vanilla extract try almond extract for a fun twist
  • 1 pinch salt balances sweetness and enhances overall flavor
Toppings
  • 1 cup fresh strawberries sliced
  • 1 cup fresh blueberries whole
  • 1 cup whipped cream consider using coconut cream for a tropical flair
Optional Extras
  • 1/4 cup maple syrup ensure to choose pure maple syrup
  • 1/4 cup chocolate sauce use darker chocolate for a richer taste
  • to taste tablespoons sprinkles for a fun addition for kids

Equipment

  • Mixing Bowl
  • griddle or frying pan
  • whisk

Method
 

Pancake Preparation
  1. In a large mixing bowl, whisk together the flour, baking powder, and sugar.
  2. In a separate bowl, combine the milk, egg, and vanilla extract; stir until smooth.
  3. Gradually add the milk mixture to the dry ingredients, mixing just until no lumps remain, and let the batter rest for 5 minutes.
  4. Heat a nonstick griddle over medium heat and lightly grease with butter or cooking spray.
  5. Pour a 1/4 cup of batter onto the griddle for each pancake, cooking for about 2-3 minutes until bubbles form, then flip and cook for an additional 1-2 minutes.
  6. While pancakes are cooking, rinse and prepare the strawberries and blueberries.
  7. Start stacking pancakes on a plate, alternating layers with strawberries and blueberries.
  8. Top with whipped cream and drizzle with maple syrup or chocolate sauce before serving.

Nutrition

Serving: 1pancakeCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

These pancakes can be made ahead, and the batter can be refrigerated for a quick morning option.

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