Description
Enjoy the delightful Pancake Stack Berry Holly, featuring fluffy pancakes topped with a sweet and tangy berry compote. Ideal for brunch or a cozy weekend breakfast!
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Large Eggs
- Buttermilk
- Unsalted Butter
- Vanilla Extract
- Cranberries
- Raspberries
- Water
- Lemon Juice
- Fresh Mint Leaves
- Maple Syrup
- Powdered Sugar
Instructions
- Preheat nonstick skillet or griddle over medium heat and grease lightly with butter.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat eggs and then mix in buttermilk, melted butter, and vanilla extract till combined.
- Gently fold wet mixture into dry ingredients, being careful not to over-mix.
- Pour 1/3 cup of batter for each pancake onto the skillet and cook until bubbles form, then flip and cook until golden brown.
- In a saucepan, combine cranberries, raspberries, sugar, water, and lemon juice, simmering until thickened.
- Stack pancakes on a serving platter, topping generously with berry compote and garnishing with mint leaves and powdered sugar as desired.
- Serve immediately with warm maple syrup.
Notes
Allow the batter to rest for 5-10 minutes for fluffier pancakes.
Store leftovers in an airtight container; they last up to 3 days in the fridge and 3 months in the freezer.
For a vegan version, substitute eggs with flax eggs and use plant milk for buttermilk.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg