Pin this 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 a favorite at my holiday gatherings thanks to its beautiful presentation and crowd-pleasing flavors.
Ingredients
- 2 cups (250 g) all-purpose flour: for the pancake base
- 2 tbsp granulated sugar: to sweeten the batter
- 2 tsp baking powder: to help pancakes rise
- ½ tsp baking soda: for leavening
- ½ tsp salt: to enhance flavor
- 2 large eggs: for structure and richness
- 1¾ cups (420 ml) buttermilk: adds tenderness and tang
- ¼ cup (60 ml) unsalted butter, melted, plus more for greasing: for moisture and flavor
- 1 tsp vanilla extract: for aroma and taste
- 1 cup (150 g) fresh or frozen cranberries: for berry holly topping
- 1 cup (150 g) fresh or frozen raspberries: for berry holly topping
- ½ cup (100 g) granulated sugar: to sweeten toppings
- 2 tbsp water: to thin compote
- 1 tsp lemon juice: for brightness in topping
- ¼ cup (10 g) fresh mint leaves (for holly leaves): for decoration
- Maple syrup, to taste: for serving
- Powdered sugar, for dusting (optional): for garnish
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 edges look set, about 2 to 3 minutes. Flip and cook another 1 to 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 to 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.
Pin this Our family loves gathering around the table to share this festive pancake stack during weekend brunches, creating lasting 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 per serving. Total Fat: 9 g. Carbohydrates: 57 g. Protein: 8 g.
Pin this This pancake stack brings both flavor and festivity to your brunch table for any special occasion.
Frequently Asked Recipe Questions
- → What ingredients create the berry holly topping?
The topping combines cranberries, raspberries, sugar, water, lemon juice, and fresh mint leaves for a vibrant, festive finish.
- → 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.
- → Can I substitute berries in the compote?
Yes, blueberries or strawberries can replace raspberries to vary the flavor and color.
- → What makes the pancakes fluffy and tender?
A combination of buttermilk, baking powder, and baking soda creates a light, airy texture in the pancakes.
- → Is there a way to add more flavor to the batter or compote?
Adding orange zest to the batter or compote provides a fresh, citrusy brightness enhancing overall taste.