Description
Enjoy a festive breakfast with this delightful Pancake Stack Berry Holly recipe, featuring fluffy homemade pancakes topped with a vibrant berry compote and decorated with fresh mint leaves to resemble holly. Perfect for holiday mornings or any special occasion, this recipe combines classic pancake flavors with a sweet and tangy fruit topping for a warm, inviting start to your day.
Ingredients
Scale
Pancake Batter
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¾ cups buttermilk
- ¼ cup unsalted butter, melted, plus more for greasing
- 1 teaspoon vanilla extract
Berry Holly Topping
- 1 cup fresh or frozen cranberries
- 1 cup fresh or frozen raspberries
- ½ cup granulated sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
Decoration and Serving
- ¼ cup fresh mint leaves (for holly decoration)
- Maple syrup, to taste
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, beat the eggs and then mix in the buttermilk, melted unsalted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold gently until just combined. The batter should remain slightly lumpy to ensure the pancakes are light and fluffy.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/3 cup of batter for each pancake onto the skillet. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges start to set. Flip the pancake carefully and cook for an additional 1 to 2 minutes until golden brown. Transfer cooked pancakes to a warm plate and keep warm while cooking the remaining batter.
- Prepare Berry Holly Topping: In a medium saucepan, combine cranberries, raspberries, granulated sugar, water, and lemon juice. Simmer the mixture over medium heat, stirring occasionally, until the berries burst and the mixture thickens into a compote, about 8 to 10 minutes. Remove from heat and let cool slightly before serving.
- Assemble the Stack: Arrange the warm pancakes into a neat stack on a serving board or platter. Spoon the berry compote generously over the top, allowing some of the juicy mixture to cascade down the sides for a beautiful presentation.
- Decorate with Mint: Garnish the top of the pancake stack with fresh mint leaves arranged to resemble holly leaves. Optionally, dust the stack lightly with powdered sugar for an added festive and snowy appearance. Serve immediately with maple syrup on the side for drizzling as desired.
Notes
- For fluffier pancakes, avoid overmixing the batter; some lumps are ideal.
- You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar per cup if needed.
- Fresh or frozen berries both work well for the compote; if using frozen, do not thaw beforehand.
- Keep cooked pancakes warm by placing them on a baking sheet in a 200°F (93°C) oven while preparing the topping.
- The mint leaves are for decoration and can be substituted with fresh basil or omitted if preferred.
