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 pancake stack is a beloved tradition during our holiday brunches, always bringing smiles and cheerful compliments from family and friends
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 Our family loves gathering around this brunch board, sharing stories and laughter as we savor every bite of the festive pancakes
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 is sure to brighten any brunch table with its festive appearance and delightful flavors
Recipe FAQ
- → What makes the berry topping look like holly?
Fresh mint leaves are arranged around the berry compote to resemble holly leaves, adding a festive visual touch.
- → Can I substitute the berries in the topping?
Yes, blueberries or strawberries can replace raspberries for a different flavor while maintaining the vibrant look.
- → How should I keep the pancakes warm before serving?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven to keep them warm without drying out.
- → What ingredients give the pancakes fluffiness?
Baking powder and baking soda combined with buttermilk help create the fluffy texture of the pancakes.
- → Is this suitable for vegetarians?
Yes, the dish contains no meat and is suitable for vegetarian diets.
- → Can I make this gluten-free?
Use a gluten-free flour blend instead of all-purpose flour to adapt this for gluten-free needs.