Pin A festive and inviting brunch centerpiece featuring fluffy pancakes stacked high, adorned with a vibrant berry compote styled to resemble holly, perfect for sharing.
This brunch board quickly became a favorite at our weekend gatherings, bringing both joy and a touch of elegance to the table.
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Ingredients
- For the Pancakes: 2 cups (250 g) all-purpose flour 2 tbsp granulated sugar 2 tsp baking powder ½ tsp baking soda ½ tsp salt 2 large eggs 1¾ cups (420 ml) buttermilk ¼ cup (60 ml) unsalted butter, melted, plus more for greasing 1 tsp vanilla extract
- For the Berry Holly Topping: 1 cup (150 g) fresh or frozen cranberries 1 cup (150 g) fresh or frozen raspberries ½ cup (100 g) granulated sugar 2 tbsp water 1 tsp lemon juice ¼ cup (10 g) fresh mint leaves (for holly leaves)
- For Serving: Maple syrup, to taste Powdered sugar, for dusting (optional)
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Instructions
- Prepare the Pancake Batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, beat eggs with buttermilk, melted butter, and vanilla. Pour wet ingredients into the dry and gently mix until just combined (batter will be lumpy do not overmix)
- Cook the Pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour ⅓ cup (about 80 ml) of batter per pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2 3 minutes. Flip and cook another 1 2 minutes until golden. Repeat with remaining batter, keeping pancakes warm
- Make the Berry Holly Topping:
- In a small saucepan, combine cranberries, raspberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until berries burst and mixture thickens to a compote, about 8 10 minutes. Remove from heat and let cool slightly
- Assemble the Pancake Stack:
- Stack pancakes on a large serving board or platter. Spoon generous amounts of berry compote over the center, letting some drizzle down the sides
- Decorate with Holly:
- Arrange fresh mint leaves around the berry topping to mimic holly leaves. Optionally, dust with powdered sugar for a snowy effect
- Serve:
- Serve immediately with maple syrup on the side
Pin Sharing this pancake stack brings the family together, creating cherished moments and joyful weekend traditions.
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Required Tools
Mixing bowls, whisk, nonstick skillet or griddle, spatula, saucepan, serving board or platter
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter, buttermilk). For gluten-free, use a gluten-free flour blend. For dairy-free, substitute plant-based milk with 1 tbsp vinegar or lemon juice and non-dairy butter.
Nutritional Information
Calories: 340 Total Fat: 9 g Carbohydrates: 57 g Protein: 8 g per serving
Pin 
This pancake brunch board is sure to impress your guests and become a regular in your recipe rotation.
Recipe FAQ
- → What makes the pancakes fluffy?
The combination of baking powder, baking soda, and buttermilk helps create a light and airy texture in the pancakes.
- → Can I substitute fresh berries with frozen ones?
Yes, frozen cranberries and raspberries work well for the berry compote; just allow a few extra minutes for cooking down.
- → How can I keep the pancakes warm before serving?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven to stay warm without drying out.
- → What can be used to mimic holly leaves in the topping?
Fresh mint leaves arranged around the berry compote provide a festive leaf-like appearance resembling holly.
- → Are there alternatives to the types of berries used?
Blueberries or strawberries can substitute raspberries to adjust the flavor profile of the compote.
