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 quickly became a favorite at our holiday gatherings, bringing a cheerful and tasty centerpiece 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 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 This recipe always brings our family together around the table, making holiday mornings extra special.
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 the perfect festive brunch treat to impress guests and enjoy with loved ones.
Recipe FAQ
- → What ingredients make up the berry topping?
The berry topping combines cranberries, raspberries, sugar, water, lemon juice, and fresh mint leaves for garnish.
- → How do I keep the pancakes warm before serving?
Place cooked pancakes on a baking sheet and keep them warm in a 200°F (95°C) oven until ready to serve.
- → Can I substitute other berries for the raspberries?
Yes, blueberries or strawberries can be used as alternatives to raspberries in the berry compote.
- → What is the best method to cook the pancakes evenly?
Use a nonstick skillet or griddle heated to medium, pouring about ⅓ cup of batter per pancake and cooking until bubbles form and edges set before flipping.
- → How can this dish be adapted for dairy-free diets?
Replace buttermilk with plant-based milk plus a splash of vinegar or lemon juice, and use non-dairy butter substitutes.