The aroma of sweet, buttery pancakes wafting through the kitchen on a crisp morning is enough to make anyone feel at home. As you lift the lid on your skillet, those golden, fluffy pancakes emerge like little clouds, waiting to be draped in a luscious berry compote. Vibrant shades of red from fresh cranberries and raspberries mingle together, creating an artistic splash of color worthy of a holiday celebration. The sight of the glistening syrup and fresh mint leaves, like tiny holly sprigs, adds a festive touch that makes your breakfast feel extra special.

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

Growing up, pancakes were my family’s weekend ritual. We would gather around the table, laughter filling the air as we stacked our plates high. And those memories inspire me every time I whip up a batch. This season, let’s keep that spirit alive with Pancake Stack Berry Holly. It’s not just a dish; it’s a delicious way to start your day and share joy with loved ones. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and 20 minutes of cooking, this festive breakfast comes together in no time.
Irresistible Flavor: Each bite is a heavenly mix of fluffy pancakes topped with bursting berries and sweet syrup.
Eye-Catching Appeal: The vibrant colors and minty green garnish make it a showstopper for any brunch table.
Flexible Serving: Perfect for holiday mornings, weekend breakfasts, or even a cozy snack any time of day.
Diet-Friendly Options: Easily adaptable; you can swap in gluten-free flour or choose dairy-free milk to fit various dietary needs.

Ingredients You’ll Need

2 cups all-purpose flour: This forms the base of your pancakes, providing that soft, fluffy texture. For a gluten-free version, you can use a gluten-free all-purpose blend.
2 tablespoons granulated sugar: Adds just the right amount of sweetness to the pancakes. You can substitute with coconut sugar or the sugar alternative of your choice.
2 teaspoons baking powder: This leavening agent makes the pancakes rise beautifully. Check the expiration date to ensure they are effective!
½ teaspoon baking soda: Another leavener that helps the pancakes puff up. You can skip this if you prefer to use more baking powder.
½ teaspoon salt: Enhances the flavor of the pancakes, balancing sweetness perfectly.
2 large eggs: Eggs contribute to the structure and moisture. For a vegan option, try using flaxseed meal or chia seeds mixed with water.
1¾ cups buttermilk: This adds richness and tanginess, making the pancakes ultra-fluffy. You can substitute with milk and a splash of vinegar or lemon juice.
¼ cup unsalted butter, melted: Adds flavor and moisture. If needed, you can use a plant-based butter or oil.
1 teaspoon vanilla extract: This ingredient elevates the pancake flavor to new heights. Use pure vanilla extract for the best results.
1 cup fresh or frozen cranberries: Tart berries that create a delightful contrast to the sweetness of the pancakes. Frozen berries work well too!
1 cup fresh or frozen raspberries: Their juicy nature pairs perfectly with cranberries to make a vibrant compote.
½ cup granulated sugar: Used to sweeten the berry compote. Reduce this if you prefer a tangier mix.
2 tablespoons water: Helps create a sauce-like consistency in the compote.
1 teaspoon lemon juice: Brightens the flavors of the berry sauce and balances out the sweetness.
¼ cup fresh mint leaves: These serve as garnish, adding a pop of color reminiscent of holly.
Maple syrup, to taste: The classic pancake topping that adds sweetness; opt for pure maple syrup for the best flavor.
Powdered sugar, for dusting (optional): A whimsical touch for presentation!

How to Make Pancake Stack Berry Holly

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well-blended. This step ensures that all the dry ingredients are evenly distributed, which is crucial for consistent pancake texture.

Whisk Wet Ingredients: In a separate bowl, crack the eggs and beat them with the buttermilk, melted butter, and vanilla extract. You want everything to be combined smoothly so that you’ll have rich, fluffy pancakes. The buttermilk adds that lovely tang!

Fold Together Gently: Pour the wet ingredients into the bowl of dry ingredients, then gently fold everything together. Be careful not to over-mix; a few lumps are completely okay. This helps maintain that perfect fluffy pancake texture you crave!

Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter. Once hot, pour 1/3 cup of batter for each pancake onto the skillet. Watch for bubbles to form around the edges, indicating they’re ready to flip, which should take about 2–3 minutes. Cook for another 1–2 minutes on the other side until golden brown.

Make the Berry Compote: In a medium saucepan, combine cranberries, raspberries, sugar, water, and lemon juice. Bring this lovely mix to a gentle simmer over medium heat, stirring occasionally. Allow it to thicken and bubble until the berries burst, about 8–10 minutes. It should look glossy and feel thick.

Stack and Serve: Arrange your beautiful pancakes on a serving board or platter, starting with a base layer. Generously scoop the berry compote over the top, allowing it to cascade down the sides. For a festive touch, place mint leaves around the edges to mimic holly decoration, and dust with powdered sugar if desired.

Finish with Maple Syrup: Each serving deserves a drizzle of golden maple syrup. The combination of sweet, tangy berries and syrup enveloping the fluffy pancakes will have everyone coming back for more!

Storing & Reheating

Leftover pancakes can be stored at room temperature for up to 2 hours but should be refrigerated if longer. Use an airtight container to keep them fresh in the fridge for about 3 days. For longer storage, pancakes can be frozen for up to 3 months; stack them with parchment paper between layers to prevent sticking. When ready to enjoy, simply reheat them in a toaster or microwave until warm. The texture will remain soft but may lose some fluffiness, so a quick splash of extra maple syrup when reheating can breathe new life into them.

Chef’s Helpful Tips

Be cautious not to over-mix your batter; a few lumps will ensure the pancakes are lighter and fluffier.
Use room temperature eggs for better emulsification; this helps the batter come together smoothly.
For a more flavorful pancake, consider adding spices like cinnamon or nutmeg to the dry ingredients mix.
Let the batter rest for about 5 minutes before cooking; this gives the flour time to hydrate, creating a better texture.
For an extra boost of flavor, try adding a splash of almond extract alongside the vanilla.

Pancakes are such a joy, and creating your own Pancake Stack Berry Holly is a wonderful way to brighten up mornings, especially during the festive season. Whether you enjoy them with family or indulge solo, these fluffy delights are sure to bring a smile to your face.

Recipe FAQs

Can I make these pancakes ahead of time?

Yes! You can prepare the pancake batter ahead of time and refrigerate it overnight. Just give it a gentle stir before cooking, as some settling may occur. If you’d prefer even more convenience, you can cook the pancakes in advance, let them cool, and freeze them for later. Just reheat them when you’re ready to serve!

Can I substitute the buttermilk?

Absolutely! If you don’t have buttermilk on hand, mix 1¾ cups of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. This creates a simple homemade buttermilk alternative that works perfectly in this recipe.

How can I make these pancakes healthier?

To make a healthier version, consider using whole wheat flour instead of all-purpose flour to increase fiber content. You can also reduce the sugar in the pancake batter and berry compote or substitute with a sugar alternative like honey or maple syrup.

What if I don’t have fresh berries?

No worries! You can use frozen berries, which will work just as well in the compote. Just keep in mind that frozen berries might take a bit longer to break down but will still yield a delicious result.

More Breakfast Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Pancake Stack Berry Holly

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Dorothy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serving Size: 6 pancakes
Category: Breakfast
Method: Griddle
Cuisine: American

Print Recipe

Description

Savor the delightful taste of Pancake Stack Berry Holly, featuring fluffy pancakes topped with a vibrant berry compote. This easy recipe is perfect for any breakfast or brunch and shares the joy of the season with loved ones.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

Combine dry ingredients in a bowl: flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk wet ingredients: eggs, buttermilk, melted butter, and vanilla extract.
Gently fold wet and dry ingredients together until just combined.
Heat a skillet over medium heat and grease it lightly. Pour 1/3 cup batter for each pancake.
Cook until bubbles form, then flip and cook until golden brown.
In a saucepan, make the berry compote by combining cranberries, raspberries, sugar, water, and lemon juice. Simmer until thickened.
Stack pancakes and top with berry compote, garnishing with mint leaves and powdered sugar, if desired.
Finish with a drizzle of maple syrup.

Notes

Do not over-mix the batter for fluffier pancakes.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Leftover pancakes can be stored in the refrigerator for up to 3 days.