Save to Pinterest 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 quickly became the highlight of my holiday brunches, bringing both compliments and smiles 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 to Pinterest Serving this pancake stack has brought many joyful moments with family gathered around the brunch table especially during holiday seasons.
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 to Pinterest This pancake stack recipe is an easy and festive way to impress guests. Enjoy a delicious brunch with family and friends.
Common Recipe Questions
- → What makes the pancakes fluffy?
The combination of baking powder, baking soda, and buttermilk creates a light and airy texture in the pancakes.
- → Can I use other berries for the topping?
Yes, substituting raspberries with blueberries or strawberries works well and offers a different flavor profile.
- → How do I prevent pancakes from sticking to the pan?
Lightly grease the skillet with melted butter before cooking each batch to ensure easy flipping and prevent sticking.
- → What is the purpose of the fresh mint leaves?
The fresh mint leaves are arranged around the topping to visually resemble holly leaves, adding a festive and fresh aroma.
- → Can I prepare the berry topping in advance?
Yes, the compote can be made ahead and gently reheated before serving to save time on serving day.