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 recipe has been my favorite for holiday brunches; guests always ask for seconds thanks to its beautiful presentation and delicious flavors.
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.
Pin This My family loves gathering around this pancake stack during festive mornings, sharing stories and savoring each bite with maple syrup.
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
Pin This 
This pancake stack with berry holly topping brings a festive flair to any brunch table making it both a feast for eyes and palate.
Recipe FAQs
- → What ingredients create the berry compote?
The compote combines fresh or frozen cranberries and raspberries, sugar, water, and lemon juice, gently cooked until thickened.
- → How do I make the pancakes fluffy?
Use buttermilk and baking powder with baking soda for leavening, and mix just until combined to keep the batter light and airy.
- → What mimics the holly leaves in the topping?
Fresh mint leaves are arranged around the berry compote to resemble holly leaves, adding color and aroma.
- → Can I prepare the pancakes ahead of time?
Yes, keep cooked pancakes warm on a baking sheet in a low oven (around 200°F) until ready to serve.
- → What can I serve alongside this stack?
Maple syrup and powdered sugar complement the flavors, and sparkling wine or orange juice pair well for a complete brunch.