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Fluffy 4th of July Breakfast Board with Pancakes and Berries

fluffy 4th of july breakfast board - featured image
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A festive and easy breakfast board featuring soft, fluffy pancakes paired with fresh red, white, and blue berries, perfect for holiday mornings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons granulated sugar (adjust to taste)
  • ¼ teaspoon salt
  • 1 cup buttermilk (240 ml) (or milk + 1 tablespoon lemon juice/vinegar)
  • 2 large eggs, separated
  • 3 tablespoons unsalted butter, melted plus more for the pan
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and halved
  • 1 cup blueberries
  • ½ cup raspberries (optional)
  • ½ cup blackberries
  • A handful fresh mint leaves (optional)
  • Pure maple syrup, to serve
  • Powdered sugar, for dusting (optional)

Instructions

  1. Separate the eggs, placing the egg whites in a clean, dry bowl and set aside. Measure out dry ingredients (flour, baking powder, baking soda, sugar, salt) into a large bowl.
  2. In a separate bowl, whisk together buttermilk, egg yolks, melted butter, and vanilla extract until combined.
  3. Pour wet ingredients into dry ingredients and stir just until combined; batter will be slightly lumpy.
  4. Using an electric mixer or whisk, beat egg whites until soft peaks form.
  5. Gently fold whipped egg whites into the batter using a spatula, keeping as much air as possible.
  6. Heat a non-stick skillet or griddle over medium heat and brush lightly with melted butter.
  7. Pour about ¼ cup (60 ml) of batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form and edges look set, then flip and cook 1-2 minutes until golden and cooked through.
  8. Place cooked pancakes on a plate and cover loosely with foil to keep warm while cooking remaining pancakes.
  9. Arrange pancakes on a serving board slightly overlapping. Arrange strawberries, blueberries, raspberries, and blackberries around and between stacks. Scatter mint leaves for garnish.
  10. Dust with powdered sugar if desired and serve with pure maple syrup for drizzling.

Notes

Cook pancakes immediately after folding in egg whites to maintain fluffiness. Use medium heat to avoid burning or undercooking. For gluten-free, substitute flour with gluten-free blend or almond flour. Frozen berries can be used but thaw and drain to avoid mushiness. Keep cooked pancakes warm in a low oven (200°F/95°C) if needed.

Nutrition

Keywords: 4th of July, breakfast board, pancakes, berries, fluffy pancakes, holiday breakfast, easy breakfast, festive breakfast

Find it online: https://cravemila.com/fluffy-4th-of-july-breakfast-board-with-pancakes-and-berries-recipe-for-easy-holiday-mornings/