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)
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.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 12g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg