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Fluffy Star-Spangled Pancake Board with Easy Berry Compote Recipe

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A festive and fluffy pancake board paired with a tangy berry compote, perfect for celebrations or a special breakfast. The recipe features airy pancakes and a sweet-tart compote made from fresh or frozen berries.

Ingredients

  • All-purpose flour – 1 ½ cups (190g), sifted
  • Baking powder – 3 ½ teaspoons
  • Salt – ½ teaspoon
  • Granulated sugar – 1 tablespoon
  • Milk – 1 ¼ cups (300ml), room temperature (whole milk preferred)
  • Large eggs – 2, room temperature
  • Unsalted butter – 3 tablespoons, melted and slightly cooled
  • Vanilla extract – 1 teaspoon
  • Mixed berries (fresh or frozen) – 3 cups (about 450g), mix of blueberries, strawberries, raspberries
  • Granulated sugar – ¼ cup (50g)
  • Lemon juice – 1 tablespoon
  • Vanilla extract – ½ teaspoon
  • Water – ¼ cup (60ml)
  • Fresh strawberries and blueberries – for garnish
  • Maple syrup or honey – optional, for drizzling
  • Powdered sugar – optional, for dusting

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, sift together flour, baking powder, salt, and sugar. (5 minutes)
  2. Combine Wet Ingredients: In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth and slightly frothy. (3 minutes)
  3. Make the Batter: Pour wet ingredients into dry. Gently fold with a spatula until just combined; a few lumps are okay. (2 minutes)
  4. Heat the Skillet: Preheat non-stick skillet over medium heat. Test with water drops. Lightly grease with butter or oil. (3 minutes)
  5. Cook Pancakes: Pour about ¼ cup batter per pancake onto skillet. Cook until bubbles form and edges set, about 2-3 minutes. Flip and cook 1-2 minutes until golden. Keep warm in a low oven at 200°F (95°C). (15-20 minutes)
  6. Prepare Berry Compote: Combine mixed berries, sugar, lemon juice, vanilla, and water in a small saucepan. Cook over medium-low heat, stirring occasionally, until berries break down and mixture thickens, about 10 minutes. Let cool slightly. (15 minutes)
  7. Assemble the Board: Arrange pancakes on a large platter. Use star-shaped cookie cutters to cut strawberries into stars. Garnish with blueberries and strawberry stars. Spoon berry compote generously and dust with powdered sugar if desired. (5 minutes)

Notes

Do not overmix the batter to keep pancakes fluffy. Use medium heat to avoid burning. Let batter rest 5-10 minutes before cooking. Cook compote low and slow to develop syrupy texture. If batter thickens, whisk in a splash of milk. Compote can be made ahead and stored in fridge for better flavor.

Nutrition

Keywords: pancakes, berry compote, breakfast, brunch, fluffy pancakes, patriotic, star-spangled, easy recipe, berry sauce

Find it online: https://tastytuck.com/fluffy-star-spangled-pancake-board-with-easy-berry-compote-recipe/