Name: Pancake Stack Berry Holly
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 1 teaspoon vanilla extract; 1 cup fresh or frozen cranberries; 1 cup fresh or frozen raspberries; ½ cup granulated sugar (for compote); 2 tablespoons water; 1 teaspoon lemon juice; ¼ cup fresh mint leaves; Maple syrup, to taste; Powdered sugar, for dusting (optional)

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There’s something irresistibly charming about waking up to the smell of freshly made pancakes. Soft and fluffy, they cascade from the pan like a warm hug, their inviting aroma filling the kitchen. Now imagine coating those delightful stacks with a luscious berry compote, vibrant in color and bursting with flavor, topped off with a whisper of mint leaves. This is what Pancake Stack Berry Holly is all about!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pancake Stack Berry Holly
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pancake Stack Berry Holly

As I reminisce about childhood mornings, I remember my grandmother standing by the stovetop, flipping pancakes while the kettle simmered nearby. Those weekends were a blend of laughter and syrupy indulgence that created memories sweeter than any topping. With the holiday season upon us, there’s no better time to bring the family together for this festive treat. If you’re looking to add joy to your breakfast table or impress your guests at brunch, these pancakes are the way to go! Let’s dive into making your own delicious Pancake Stack Berry Holly.

Why You’ll Love This Recipe

Simple & Quick: Whip up this festive breakfast in just 35 minutes.
Irresistible Flavor: The combination of fluffy pancakes and sweet-tart berry compote is a flavor explosion.
Eye-Catching Appeal: The vibrant colors and garnished mint create a stunning presentation.
Flexible Serving: Perfect for holiday breakfasts, brunch with friends, or a cozy snack.
Diet-Friendly Options: Use gluten-free flour or dairy-free milk for special dietary needs!

Ingredients You’ll Need

2 cups all-purpose flour: Provides the necessary structure; feel free to substitute with whole wheat or gluten-free flour.
2 tablespoons granulated sugar: Adds a hint of sweetness; coconut sugar or maple sugar can be used as alternatives.
2 teaspoons baking powder: Helps the pancakes rise and become fluffy; ensure it’s fresh for best results.
½ teaspoon baking soda: Works with the buttermilk to create a light texture; replace with additional baking powder if needed.
½ teaspoon salt: Balances sweetness; kosher or sea salt work well.
2 large eggs: Give stability and moisture; you can use flaxseed eggs for a vegan option.
1¾ cups buttermilk: Adds tang and tenderness; substitute with milk plus a tablespoon of vinegar or lemon juice.
¼ cup unsalted butter, melted: Imparts rich flavor and helps keep pancakes tender; coconut oil serves as a dairy-free substitute.
1 teaspoon vanilla extract: Enhances overall flavor; always aim for pure extract for the best taste.
1 cup fresh or frozen cranberries: Offers tartness for the compote; blueberries or strawberries can be used instead.
1 cup fresh or frozen raspberries: Adds sweetness and vibrancy; mix with other berries for a colorful medley.
½ cup granulated sugar: Sweetens your berry compote; use honey or maple syrup for a different sweetness.
2 tablespoons water: Assists in cooking down the berries to a compote consistency.
1 teaspoon lemon juice: Brightens flavors; lime juice works as another option.
¼ cup fresh mint leaves: For decorative holly presentation; this step makes your dish look festive!
Maple syrup, to taste: Adds that quintessential pancake flavor; agave syrup is a lovely alternative.
Powdered sugar, for dusting (optional): A sweet finish that looks pretty; skip if you prefer less sweetness.

How to Make Pancake Stack Berry Holly

Preheat and Prepare: Start by warming your nonstick skillet or griddle over medium heat, ensuring it’s evenly warmed for even cooking. Lightly grease the surface with butter to create a lovely golden base for your pancakes. If you have an electric griddle, setting it to about 375°F is ideal for pancake perfection.

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Be sure to mix well so all dry ingredients are evenly distributed. This mix will form the backbone of your fluffy pancake structure, so it’s key to ensure there are no lumps.

Whisk Wet Ingredients: In a separate bowl, beat the eggs, and then add in the buttermilk, melted butter, and vanilla extract. Mix until well combined; the batter won’t be smooth but that’s perfectly okay. The lumps are what help keep the pancakes fluffy and tender, so don’t overmix!

Fold Together Gently: Carefully combine the wet and dry ingredients by pouring the wet mixture into the dry. Use a spatula or wooden spoon to fold gently—only mix until just combined. The batter should remain lumpy, ensuring your pancakes rise beautifully when cooked.

Cook the Pancakes: Pour about 1/3 cup of batter onto the skillet for each pancake. Watch for bubbles to form around the edges, and let them cook for 2-3 minutes. When they’re golden brown, flip them over and allow them to cook for another 1-2 minutes. Keep the cooked pancakes warm in a low oven while you finish the rest!

Prepare the Berry Compote: In a saucepan, combine the cranberries, raspberries, sugar, water, and lemon juice over medium heat. Bring to a simmer, stirring occasionally. After about 8-10 minutes, the berries will burst, and the mixture will thicken into a lovely compote. Remove from heat and let it cool slightly.

Stack and Serve: Take your golden pancakes and arrange them on a serving board or platter in a delicious stack. Generously spoon the vibrant berry compote over the top, letting a bit drip down the sides for a rustic look. Lastly, sprinkle fresh mint leaves around the topping to mimic holly, then dust lightly with powdered sugar if desired. The finished product is not only tasty but a feast for the eyes!

Storing & Reheating

To keep your leftover Pancake Stack Berry Holly at room temperature, store them in an airtight container for up to two days. If you want to prolong their life, you can refrigerate them for up to a week. For long-term storage, freeze your pancakes in a single layer before transferring them to a freezer bag, where they can stay fresh for up to three months. When you’re ready to enjoy again, simply pop them in the toaster or microwave until warmed through—cooking briefly on medium power helps maintain their fluffy texture.

Chef’s Helpful Tips

Avoid overmixing your batter, as it can lead to dense pancakes; keep that delightful fluff!
Make sure your eggs are at room temperature for proper incorporation; cold eggs won’t mix as well.
If pancakes are browning too quickly, lower the heat slightly; you want them cooked through but not burnt.
Experiment with different berries to find your ideal compote combination—raspberries, strawberries, or even blueberries all work wonders.
To speed things up, you can prepare your batter the night before and store it in the fridge—and just give it a quick stir before cooking the next morning!

Rounding out this flavorful experience, Pancake Stack Berry Holly brings joy and warmth to breakfast tables, creating a delightful start to your day. The combination of fluffy pancakes and sweet berry compote is sure to become a cherished tradition in your home. Whether it’s any special occasion or a simple weekend morning, don’t hesitate to experiment with your favorite toppings! You’ll want every breakfast to be a celebration of flavors.

Recipe FAQs

Can I make the berry compote in advance?

Absolutely! You can prepare the berry compote a day or two ahead of time. Just store it in an airtight container in the fridge. When you’re ready to serve, gently reheat it on the stove or in the microwave, adding a splash of water if needed to thin it out. This makes your morning routine a breeze!

What’s the best way to prevent pancakes from sticking?

Make sure your skillet or griddle is properly preheated and generously greased with butter. You can also use non-stick spray if you prefer. If pancakes still tend to stick, it may be time to replace your nonstick cookware for optimal cooking!

Can I substitute the buttermilk?

Certainly! If you don’t have buttermilk on hand, a quick substitute is to add one tablespoon of vinegar or lemon juice to a cup of milk, allowing it to sit for about five minutes. This will mimic buttermilk’s acidity and create similarly tender pancakes.

Are these pancakes freezable?

Yes! These pancakes freeze wonderfully. Just ensure they are entirely cool before stacking them in a freezer-safe bag with parchment paper in between each pancake to prevent sticking. When you’re ready to enjoy them, simply reheat in the toaster or microwave for a quick breakfast!

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