Red, White, and Blueberry Pancakes with Maple Whipped Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy buttermilk pancakes studded with fresh blueberries and swirled with strawberry puree, topped with maple-infused whipped cream for a festive patriotic breakfast. This american-inspired breakfast ready in about 30 minutes layers all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.
  2. Step 2: In a separate bowl, whisk 2 cups buttermilk, 2 large eggs, and 4 tbsp melted unsalted butter until smooth. Pour wet ingredients into dry ingredients and gently fold until just combined, then fold in 1 cup fresh blueberries.
  3. Step 3: Heat a nonstick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake onto the skillet. Swirl 1 tbsp strawberry puree into each pancake batter circle with the back of a spoon and cook for 2-3 minutes until bubbles form on the surface. Flip and cook an additional 1-2 minutes until golden and cooked through.
  4. Step 4: To make the maple whipped cream, whip 1 cup heavy cream with 2 tbsp pure maple syrup and 1 tsp vanilla extract using a hand mixer on high speed until soft peaks form.
  5. Step 5: Stack pancakes on plates and top with a generous dollop of maple whipped cream. Serve immediately with extra syrup if desired.

Frequently asked questions

How long does Red, White, and Blueberry Pancakes with Maple Whipped Cream take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Red, White, and Blueberry Pancakes with Maple Whipped Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Red, White, and Blueberry Pancakes with Maple Whipped Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Red, White, and Blueberry Pancakes with Maple Whipped Cream for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Red, White, and Blueberry Pancakes with Maple Whipped Cream?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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