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Fluffy Star-Spangled Pancakes with Easy Mixed Berry Compote

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These fluffy pancakes feature a cloud-like texture thanks to gently folded egg whites and are topped with a bright, tangy mixed berry compote. Perfect for festive breakfasts or any weekend morning.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 tablespoon (15 g) baking powder
  • 2 tablespoons (25 g) granulated sugar
  • ¼ teaspoon (1.5 g) salt
  • 2 large eggs, separated (room temperature)
  • 1 cup (240 ml) whole milk
  • 3 tablespoons (45 g) unsalted butter, melted and cooled
  • 1 teaspoon (5 ml) vanilla extract
  • 2 cups (300 g) mixed berries (fresh or frozen; blueberries, raspberries, strawberries)
  • 2 tablespoons (30 ml) honey or maple syrup, adjust to taste
  • 1 tablespoon (15 ml) fresh lemon juice
  • 2 tablespoons (30 ml) water
  • Optional: pinch of cinnamon or fresh mint leaves for garnish

Instructions

  1. In a large bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.
  2. In a separate bowl, beat egg yolks with milk, melted butter, and vanilla extract until smooth.
  3. Using a hand or stand mixer, whip egg whites until stiff peaks form.
  4. Pour wet mixture into dry ingredients and stir just until combined; lumps are okay.
  5. Gently fold beaten egg whites into the batter using a rubber spatula, keeping as much air as possible.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
  7. Pour ¼ cup batter for each pancake; cook until bubbles form on surface and edges set, about 2-3 minutes.
  8. Flip and cook another 1-2 minutes until golden brown; adjust heat as needed.
  9. While pancakes cook, combine mixed berries, honey or maple syrup, lemon juice, and water in a small saucepan.
  10. Simmer over medium-low heat, stirring occasionally, for 8-10 minutes until berries soften and sauce thickens slightly.
  11. Remove compote from heat.
  12. Serve pancakes stacked with warm mixed berry compote spooned on top; garnish with cinnamon or mint if desired.

Notes

Beat egg whites to stiff peaks for best fluffiness. Fold egg whites gently to retain air. Cook pancakes on medium heat to avoid burning or undercooking. Keep cooked pancakes warm in a low oven if making a large batch. If batter is too thick, add a splash more milk. Simmer compote gently to avoid turning it into jam. Frozen berries work well for compote and may reduce simmer time.

Nutrition

Keywords: pancakes, fluffy pancakes, mixed berry compote, breakfast, brunch, easy recipe, summer breakfast, holiday breakfast, gluten-free option, dairy-free option

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