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 recipe quickly became a holiday favorite in our family because it's both delicious and visually stunning.
Ingredients
- 2 cups (250 g) all-purpose flour: For the pancakes
- 2 tbsp granulated sugar: For the pancakes
- 2 tsp baking powder: For the pancakes
- ½ tsp baking soda: For the pancakes
- ½ tsp salt: For the pancakes
- 2 large eggs: For the pancakes
- 1¾ cups (420 ml) buttermilk: For the pancakes
- ¼ cup (60 ml) unsalted butter, melted, plus more for greasing: For the pancakes
- 1 tsp vanilla extract: For the pancakes
- 1 cup (150 g) fresh or frozen cranberries: For the berry holly topping
- 1 cup (150 g) fresh or frozen raspberries: For the berry holly topping
- ½ cup (100 g) granulated sugar: For the berry holly topping
- 2 tbsp water: For the berry holly topping
- 1 tsp lemon juice: For the berry holly topping
- ¼ cup (10 g) fresh mint leaves (for holly leaves): For the berry holly topping
- Maple syrup, to taste: For serving
- Powdered sugar, for dusting (optional): For serving
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 Family gatherings feel extra special with this vibrant brunch dish on the table.
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 Enjoy this delightful brunch treat that brings both warmth and festive cheer to your table.
Recipe FAQs
- → What makes the berry topping resemble holly?
The topping uses fresh mint leaves arranged around a warm cranberry and raspberry compote to mimic holly leaves and berries, giving a festive appearance.
- → How can I keep the pancakes warm before serving?
Place cooked pancakes on a baking sheet and keep them in a 200°F (95°C) oven until ready to serve.
- → Can I substitute the berries in the topping?
Yes, blueberries or strawberries can replace raspberries if preferred, offering a similar flavor and texture.
- → What is the best method to avoid overmixing the batter?
Mix wet and dry ingredients gently until just combined; some lumps are fine to keep pancakes tender.
- → Is there a way to add extra flavor to the pancakes or topping?
Adding orange zest to the batter or berry compote enhances the citrus notes and adds brightness.