Description

Experience the joy of Pancake Stack Berry Holly, a delightful blend of fluffy pancakes topped with a vibrant berry compote. Perfect for festive mornings and cozy brunches, this recipe is simple, flavorful, and memorable. Celebrate every bite!

Ingredients

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2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup mixed berries (cranberries and raspberries)
1/4 cup granulated sugar for compote
1/2 cup water
2 tablespoons lemon juice
1/4 cup fresh mint leaves, chopped
1/4 cup maple syrup
1/4 cup powdered sugar (optional)

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Instructions

Preheat a nonstick skillet or griddle to medium heat and grease lightly with butter.
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
In another bowl, beat eggs, then mix in buttermilk, melted butter, and vanilla extract.
Pour wet ingredients into dry ingredients and fold gently until just combined, with some lumps.
Using a 1/3 cup measure, pour batter onto the skillet and cook until bubbles form, then flip and cook until golden brown.
For the berry compote, combine cranberries, raspberries, sugar, water, and lemon juice in a saucepan and cook until thickened.
Stack pancakes on a platter, spoon berry compote over the top, decorate with mint leaves, and dust with powdered sugar if desired.
Serve immediately with warm maple syrup.

Notes

For gluten-free, substitute with a 1:1 gluten-free flour blend.
Store leftover pancakes in an airtight container for up to 3 days or freeze for up to 3 months.
Use room temperature ingredients for a smoother batter.

Nutrition

Serving Size: 1 pancake
Calories: 200
Sugar: 5g
Sodium: 300mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg