Description
This Pancake Stack Berry Holly offers fluffy pancakes topped with refreshing berry compote and fresh mint, making breakfast a joyful celebration on your table!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 ¼ cups buttermilk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar (for compote)
- ½ cup water
- 2 tablespoons lemon juice
- Fresh mint leaves
- Maple syrup
- Powdered sugar (optional)
Instructions
- Preheat a nonstick skillet over medium heat and lightly grease with butter.
- In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs, buttermilk, melted butter, and vanilla extract until combined.
- Gently fold wet ingredients into dry ingredients until slightly lumpy.
- Pour 1/3 cup of batter onto the skillet for each pancake; cook until bubbles form, then flip and brown the other side.
- For the berry compote, simmer cranberries, raspberries, sugar, water, and lemon juice in a saucepan until thick.
- Stack pancakes on a platter, drizzle with compote, and decorate with mint leaves and optional powdered sugar.
- Serve warm with maple syrup.
Notes
For gluten-free pancakes, substitute with a gluten-free flour blend.
Ensure eggs and buttermilk are at room temperature for better batter consistency.
Store leftover pancakes in an airtight container and reheat in the toaster or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 8g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg