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 recipe has become our go-to for holiday mornings. Everyone loves the colorful presentation and the balance of sweet and tart in the berry holly topping.
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 Gathering around this pancake stack always brings smiles and warm conversations during weekend brunches.
Notes
Substitute blueberries or strawberries for raspberries if desired. For extra flavor, add orange zest to the pancake batter or compote. To keep pancakes warm, place them on a baking sheet in a 200°F (95°C) oven. Pair with sparkling wine or orange juice for a complete brunch.
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.
Save This pancake stack brings festive cheer to any brunch and can easily be adapted to your favorite berries.
Recipe Q&A
- → How do 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.
- → Can I substitute raspberries with other berries?
Yes, blueberries or strawberries work well as alternatives in the berry compote.
- → What gives the holly-like appearance to the topping?
Fresh mint leaves are arranged around the berry compote to mimic the look of holly leaves.
- → Is it possible to make this stack dairy-free?
Use plant-based milk plus 1 tbsp vinegar or lemon juice, and replace butter with a non-dairy alternative.
- → How can I add extra flavor to the pancakes or compote?
Adding orange zest to the batter or compote enhances brightness and depth of flavor.