Pin It 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 the star at our holiday gatherings, bringing both color and flavor to the table.
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 23 minutes. Flip and cook another 12 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 810 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 It Our family loves gathering around this colorful stack, sharing stories and creating new holiday memories.
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 It This pancake stack is as delightful to look at as it is to eat, making every brunch feel festive and special.
Recipe FAQs
- → What flour works best for the pancake batter?
All-purpose flour provides the ideal texture for fluffy pancakes, balancing softness and structure.
- → Can I substitute the berries in the topping?
Yes, blueberries or strawberries can replace raspberries or cranberries for a different flavor profile.
- → How do I keep the pancakes warm before serving?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven to maintain warmth without drying out.
- → What gives the berry topping its holly-like appearance?
Fresh mint leaves are artfully arranged around the berry compote to resemble holly leaves, enhancing festive presentation.
- → Is it possible to make this dish dairy-free or gluten-free?
Use a gluten-free flour blend and substitute plant-based milk with added vinegar or lemon juice, plus non-dairy butter for dairy-free option.