Irresistibly Festive Fluffy Pancake Stack Berry Holly Delight

Transform your breakfast with this Festive Fluffy Pancake Stack Berry Holly, perfect for holiday brunches and special occasions.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 250

For the Pancakes

2 cups all-purpose flour Substitution: Use whole wheat or gluten-free flour for a healthier variation.
2 tablespoons granulated sugar Adjust to taste if preferred less sweet.
2 tablespoons baking powder Ensure it's fresh for best results.
1 teaspoon baking soda Do not omit or overuse.
1 teaspoon salt
2 large eggs Substitution: Use flax eggs for a vegan option.
1.5 cups buttermilk Substitution: Use plant-based milk with a splash of vinegar or lemon juice for vegan adaptation.
4 tablespoons melted butter Substitution: Use a plant-based butter for vegan options.
1 teaspoon vanilla extract

For the Berry Compote

2 cups mixed berries (cranberries, raspberries) Substitution: Substitute with strawberries or blueberries if preferred.
2 tablespoons sugar for topping
1 cup water
2 tablespoons lemon juice

Steps to Make Pancakes

In a large bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well until everything is evenly distributed for a smooth pancake texture.
In another bowl, blend together the eggs, buttermilk, melted butter, and vanilla extract. Stir until just combined; it’s okay if the mixture is slightly lumpy.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with butter.
Pour 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles form on top, about 2-3 minutes. Flip gently and cook for another 1-2 minutes until golden brown.
In a saucepan over medium heat, combine mixed berries, sugar, water, and lemon juice. Simmer for about 8-10 minutes, stirring occasionally, until the mixture thickens.
Layer the fluffy pancakes on a serving plate. Generously top with warm berry compote and garnish with fresh mint leaves.

Serve pancakes immediately after cooking for the best texture. Optional: Drizzle with maple syrup for added sweetness.