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Fluffy Patriotic Red Velvet Pancakes Recipe with Easy Blueberry Syrup

patriotic red velvet pancakes - featured image
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Bright, fluffy red velvet pancakes topped with a glossy, deep-blue blueberry syrup, perfect for festive breakfasts and celebrations.

Ingredients

  • All-purpose flour – 1 ½ cups (180g), sifted
  • Granulated sugar – 3 tablespoons (45g)
  • Cocoa powder – 2 tablespoons (unsweetened, preferably Dutch-processed)
  • Baking powder – 1 ½ teaspoons
  • Baking soda – ½ teaspoon
  • Salt – ¼ teaspoon
  • Buttermilk – 1 ¼ cups (300ml), room temperature
  • Large egg – 1, room temperature
  • Unsalted butter – 3 tablespoons (42g), melted and cooled
  • Red food coloring – 1 teaspoon
  • Vanilla extract – 1 teaspoon
  • Fresh or frozen blueberries – 1 ½ cups (225g)
  • Water – ½ cup (120ml)
  • Granulated sugar – ¼ cup (50g)
  • Fresh lemon juice – 1 tablespoon
  • Vanilla extract – ½ teaspoon (optional)

Instructions

  1. In a large bowl, whisk together the sifted flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the buttermilk, egg, melted butter, red food coloring, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry and gently fold until just combined; do not overmix.
  4. Preheat skillet or griddle over medium heat for about 5 minutes and lightly grease with butter or oil.
  5. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until golden.
  6. While pancakes cook, combine blueberries, water, sugar, and lemon juice in a small saucepan. Simmer over medium heat for 5-7 minutes until berries burst and mixture thickens.
  7. Optional: Use an immersion blender to puree the syrup, then return to heat for 2 minutes. Stir in vanilla extract if desired.
  8. Serve pancakes stacked, drizzled with warm blueberry syrup, and optionally topped with whipped cream or powdered sugar.

Notes

Do not overmix the batter to keep pancakes fluffy. Use room temperature ingredients for best results. Let batter rest 5-10 minutes before cooking. Adjust skillet heat to avoid burning. Blueberry syrup can be made ahead and reheated.

Nutrition

Keywords: red velvet pancakes, blueberry syrup, patriotic pancakes, breakfast recipe, festive pancakes, easy pancakes, holiday brunch

Find it online: https://sparklechew.com/fluffy-patriotic-red-velvet-pancakes-recipe-with-easy-blueberry-syrup/