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 has been a favorite at family gatherings where everyone enjoys customizing their stack with sweet and tart toppings.
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 Making this brunch board creates wonderful family moments as everyone gathers around to layer their favorite pancakes and toppings.
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
Per serving: Calories 340, Total Fat 9 g, Carbohydrates 57 g, Protein 8 g
Save 
Enjoy this delightful brunch board as a festive addition to any gathering ensuring smiles all around.
Your Questions Answered
- → What type of flour works best for the pancakes?
All-purpose flour creates a tender, fluffy texture, but you may substitute with gluten-free blends if preferred.
- → Can the berry topping be made in advance?
Yes, prepare the compote ahead and refrigerate; gently warm before serving to enhance flavors and soften texture.
- → How do you ensure pancakes are cooked evenly?
Use medium heat on a nonstick skillet, cook until bubbles form and edges set before flipping for even cooking.
- → What alternatives can be used for the fresh mint leaves?
Fresh basil or edible holly-shaped greens can mimic the festive appearance while adding a herbal note.
- → How can I keep pancakes warm before serving?
Place cooked pancakes on a baking sheet in a low oven (about 200°F/95°C) to maintain warmth without drying out.