Save 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 pancake stack has become my go-to for holiday mornings
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)
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
Save My family gathers around this stack every holiday morning to enjoy both the food and the festive spirit
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
Save This pancake stack with berry holly topping is sure to impress your brunch guests and make any occasion special.
Recipe FAQ
- → How do I keep the pancakes warm before serving?
Place cooked pancakes on a baking sheet and keep in a 200°F (95°C) oven to maintain warmth without drying out.
- → Can I substitute the berries in the topping?
Yes, blueberries or strawberries make excellent alternatives to raspberries for the berry topping.
- → What is the purpose of mint leaves in this dish?
Fresh mint leaves are arranged to mimic holly leaves, providing a festive look and a subtle fresh aroma.
- → How thick should the compote be?
Cook the berries until they burst and the mixture thickens to a syrupy consistency, which helps it drizzle attractively over the pancakes.
- → Are there options for dairy or gluten-free adaptations?
Yes, use a gluten-free flour blend for gluten-free, and plant-based milk with vinegar or lemon juice plus non-dairy butter for a dairy-free version.