Star-Spangled Red Velvet Pancakes with Blueberry Syrup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Fluffy red velvet pancakes stacked high and drizzled with a homemade blueberry syrup create a festive breakfast celebrating patriotic flair. This american-inspired breakfast ready in about 35 minutes layers all-purpose flour, granulated sugar, unsweetened cocoa powder 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 350 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.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups buttermilk
• 1 large egg
• 3 tbsp vegetable oil
• 1 tsp vanilla extract
• 2 tbsp red food coloring
• 1 1/2 cups fresh blueberries
• 1/2 cup water
• 2 tbsp maple syrup
• for cooking, about 2 tbsp butter

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tbsp unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
2. Step 2: In a separate bowl, whisk 1 1/4 cups buttermilk, 1 large egg, 3 tbsp vegetable oil, 1 tsp vanilla extract, and 2 tbsp red food coloring until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined; the batter should be slightly lumpy but uniform in color.
4. Step 4: Heat a large nonstick skillet or griddle over medium heat and melt 1 tbsp butter. Pour 1/4 cup batter per pancake onto the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2 minutes until cooked through and edges are slightly crisp. Repeat with remaining batter, adding butter as needed.
5. Step 5: While pancakes cook, combine 1 1/2 cups fresh blueberries, 1/2 cup water, and 2 tbsp maple syrup in a small saucepan over medium heat. Simmer for 8-10 minutes, stirring occasionally, until blueberries burst and syrup thickens slightly. Remove from heat.
6. Step 6: Stack pancakes on plates, spoon warm blueberry syrup generously over the top, and serve immediately.