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Fluffy Star-Spangled Pancakes with Easy Berry Compote

fluffy star-spangled pancakes - featured image
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Light and fluffy star-shaped pancakes served with a sweet-tart berry compote, perfect for festive breakfasts and celebrations.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 3 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 ¼ cups (300ml) whole milk (or almond milk for dairy-free option)
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 teaspoon pure vanilla extract
  • 2 cups (300g) mixed berries (fresh or frozen blueberries, strawberries, raspberries)
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

  1. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour wet ingredients into dry ingredients and gently fold until just combined; batter should be slightly lumpy.
  4. Heat a non-stick skillet or griddle over medium heat and brush lightly with butter.
  5. Use a star-shaped cookie cutter or squeeze bottle to shape pancakes, or ladle ¼ cup batter per pancake for rounds.
  6. Cook pancakes until bubbles form on surface and edges look set, about 2-3 minutes; flip and cook another 1-2 minutes until golden brown.
  7. While pancakes cook, combine berries, sugar, and lemon juice in a saucepan; simmer gently over medium heat, stirring occasionally.
  8. If thicker compote is desired, stir in cornstarch slurry and cook until thickened, about 3-4 minutes; remove from heat and keep warm.
  9. Serve pancakes stacked with warm berry compote and optional whipped cream or maple syrup.

Notes

Use room temperature eggs for better batter consistency. Avoid overmixing batter to keep pancakes fluffy. Medium heat is key to cook pancakes evenly without burning. Frozen berries work well for compote and can be used year-round. Keep cooked pancakes warm in a 200°F oven if making a large batch. For vegan version, substitute egg with flax egg and use plant-based milk and butter.

Nutrition

Keywords: pancakes, star-shaped pancakes, berry compote, Fourth of July, breakfast, brunch, festive, easy recipe

Find it online: https://shimmersnack.com/fluffy-star-spangled-pancakes-recipe-with-easy-berry-compote-tutorial/