These delicious pancakes follow an easy pancake recipe, with a twist.  I found the original recipe on and have been tweaking it over the years to what I think is the best pancake around.

Perfect for Memorial Day, the 4th of July, or just any plain old day. These pancakes are thick, fluffy and packed with berry goodness!

To be totally honest, I’ve never been a big fan of pancakes.  They always felt a little dry and like they needed to be drowned in syrup.  These pancakes aren’t like that at all, even without the fruit and whipped cream on top.  They’re thick and fluffy but still moist and delicious!


Before we start, here’s just a quick tip.  If you’re using frozen berries remember they need a long time to defrost.  When defrosting I recommend leaving the berries in a strainer sitting inside a bowl.  That way you can use the juices to mix into the syrup (though this recipe doesn’t really need it), or add it to tea or water for some flavor.


In a large bowl, mix your dry ingredients.  In a medium bowl, beat your eggs into your milk.  Pour the wet ingredients into the dry and stir until combined.  Don’t overmix.  A few lumps are okay, but if you overmix your batter will get too dense.  Fold in your fruit.

Refrigerate the mixed batter uncovered for 1 hour.  Yes, that’s strange, but this hour is what gives you light, fluffy pancakes.  If you skip this step you’ll end up with flat, dense pucks.


Pour your batter onto a hot griddle or skillet in 1/4-1/2 cup scoops.  Usually you wait until the edges of the pancake bubble to flip, but since these are thicker, you’ll want to wait a little longer.  When you see a handful of bubbles in the middle of the pancake, then flip.

I let my batter sit in the fridge for 2 hours, so it was a bit thicker than usual but this isn’t too far off.  They are thick and de-lish!

Side note: I highly recommend an electric griddle if you don’t have one already.  I use mine for pancakes, grilled cheese, quesadillas, eggs…  It’s also easier to clean since you don’t need to oil the griddle.


Once they’re cooked top them with blueberries, strawberries, and whipped cream and enjoy!

Red, White, and Blue Pancakes
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  • 2 1/2 cups flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 eggs
  • 2 cups milk
  • 2 cups blueberries, divided
  • 2 cups strawberries, sliced and divided
  • whipped cream


  1. Combine the flour, baking powder, salt, and sugar in a large mixing bowl. In a medium mixing bowl, whisk together the milk and eggs.
  2. Pour the milk and egg mixture into the flour mixture and stir until well combined. Fold in 3/4 cup of blueberries and 3/4 cup strawberries. Refrigerate, uncovered, for 1 hour.
  3. Pour the batter on a hot griddle or lightly oiled frying pan in 1/4-1/2 cup amounts. Flip when you see bubbles in the center of the pancake. Brown on the other side remove from the griddle. Top with remaining berries and whipped cream.