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Hi friends! My family absolutely loves pancakes, and it’s become sort of a weekend tradition to have them for breakfast. I change up the toppings with the seasons, and on holidays, we like to jazz them up a little more. So for the Fourth of July, I go with a red, white and blueberry theme, and I serve these light and fluffy Buttermilk Pancakes with Blueberries and Strawberries.

stack of pancakes topped with strawberries and blueberries for Fourth of July

When my oldest was little, I started making a simple, but special breakfast for every holiday. Summer holiday breakfasts are fun because of the abundance of colorful fruit available for topping pancakes, waffles and French toast.

And because the fruit is sweet enough on it’s own, you really don’t need any syrup, other than the juice from the ripe fruit. At least, that’s what I keep telling the kids!

These buttermilk pancakes are especially light and not heavy at all, so they’re perfect for summer. The original recipe comes from one of my mom’s old cookbooks, but of course, I’ve changed it a little over the years. And instead of using butter or vegetable oil, I use coconut oil, which I love!

red, white and blueberry pancakes on a plate

Ingredients for Buttermilk Pancakes

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • Pinch of salt
  • 1 large egg
  • 1 1/2 to 2 cups buttermilk
  • 2 tablespoons coconut oil


In a large mixing bowl, whisk the egg until frothy. 
Add the buttermilk  and coconut oil, then the rest of the ingredients and mix until smooth. If the batter seems thick, add a little more milk or water.
Grease skillet, and cook pancakes on medium heat. It’s hot enough when water drops can bounce off.
When pancakes bubble and edges are set, flip and cook until both sides are brown.
Makes approximately 18 small pancakes.
Fourth of July breakfast pancakes with blueberries and strawberries

While I’m making the pancakes, I usually enlist one of the kids to wash and prepare the strawberries and blueberries. Even the younger ones can help rinse the berries, and the older ones can slice the strawberries. 

It’s a great way to get the kiddos involved in the kitchen, and it’s a fantastic time saver for me! Then, we let the fruit sit and blend together until it’s time to eat.  

patriotic pancakes for the Fourth of July

To make these buttermilk pancakes with blueberries and strawberries even tastier, you can top off the stacks with whipped cream for a fun red, white and blueberry breakfast. When my kids do this, you can hardly see the pancakes underneath, but hey — it’s a holiday!

Thanks a bunch for visiting!

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  1. Miz Helen says:

    Your pancakes look great for the holiday! Thank you so much for sharing with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen

  2. Dee M says:

    That's wonderful, Joy! Thanks for letting me know. šŸ™‚

  3. Dee M says:

    Thanks! I think coconut oil makes a lighter pancake, and I use it for so many other things too. šŸ™‚

  4. Joy says:

    Dee, your pancakes are wonderful, and your photography is beautiful! I am featuring the pancakes tonight at Treasure Box Tuesday- thank you for linking up with us! šŸ™‚

  5. Angie says:

    Dee, I love your festive-looking pancake post and all the red, white, and blue foodie ideas. ! I love using coconut oil, too. Happy July 4th!

  6. Mary Garcia says:

    What a great easy holiday breakfast, and very festive for the Fourth!

  7. Michelle Nahom says:

    These look delicious! I do love cooking with buttermilk! Thanks for sharing them with us at #FoodieFriDIY…I'm passing this off to the chief pancake maker here in our house, my husband!

  8. Dee M says:

    Thanks, Sarah! That's exactly how we feel. šŸ™‚

  9. Sarah says: