Pancake Stack Berry Holly
Warm, fluffy pancakes stacked high and glistening with a sweet, tangy berry compote, perfect for cozy breakfasts and special celebrations.
Ingredients
Pancake Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 2 tablespoons sugar Sweetness to balance flavors.
- 1 teaspoon baking powder Adds fluffiness and rise.
- 1/2 teaspoon baking soda Enhances browning.
- 1/4 teaspoon salt Brings out all other flavors.
- 1 cup buttermilk Creaminess without cream; mix milk with lemon juice as a substitute.
- 1 large egg Binds ingredients and adds moisture.
- 2 tablespoons melted butter Enhances flavor and keeps pancakes moist.
- 1 cup mixed berries (strawberries, blueberries, raspberries) Fresh fruit sweetness; frozen works too!
Berry Compote Ingredients
- 2 tablespoons sugar For berry compote; caramelization for a gooey topping.
- 1 tablespoon lemon juice Brightens the flavor of the berries.
Instructions
Preparation
- Gather all your ingredients and cooking tools—mixing bowls, whisk, and a non-stick skillet.
- In a bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, egg, and melted butter.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top, about 2-3 minutes.
- Flip pancakes and cook for another 2 minutes, or until golden brown.
Serving
- Stack the pancakes on a plate and top with warm berry compote.
- Drizzle with maple syrup or sprinkle with powdered sugar for an extra treat.
- Serve immediately while they’re hot and fluffy!
Notes
Mix gently to avoid overmixing the batter. Best served with maple syrup or whipped cream. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.