Breakfast Brunch Board Bliss (Printable Version)

A vibrant breakfast spread with mini pancakes, scones, fresh fruit, and syrup for a delightful start.

# Components:

→ Mini Pancakes

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 3/4 cup buttermilk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted
09 - 1/2 teaspoon vanilla extract
10 - Butter or oil, for cooking

→ Mini Scones

11 - 1 1/2 cups all-purpose flour
12 - 2 tablespoons granulated sugar
13 - 1 1/2 teaspoons baking powder
14 - 1/4 teaspoon salt
15 - 1/4 cup cold unsalted butter, cubed
16 - 1/2 cup heavy cream
17 - 1 large egg
18 - 1/2 teaspoon vanilla extract
19 - 1/4 cup dried cranberries or mini chocolate chips (optional)

→ Fruit Selection

20 - 1 cup sliced strawberries
21 - 1 cup peeled and sliced kiwi
22 - 1 cup blueberries
23 - 1 cup halved grapes
24 - 1 orange, peeled and segmented

→ For Serving

25 - 1/2 cup pure maple syrup, served in a small pitcher
26 - Whipped cream (optional)
27 - Fresh mint leaves (optional, for garnish)

# Method Steps:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract. Pour wet ingredients into dry and stir until just combined. Heat a nonstick skillet over medium heat and lightly grease. Drop batter by heaping tablespoonfuls to form small pancakes. Cook each side 1 to 2 minutes until golden. Cool on a wire rack.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. In a small bowl, whisk heavy cream, egg, and vanilla extract; add to dry ingredients. Stir in dried cranberries or chocolate chips if using. Turn dough onto a floured surface, gently pat to 3/4 inch thickness. Cut into 1-inch rounds or triangles and place on baking sheet. Bake 10 to 12 minutes until golden. Cool on a wire rack.
03 - Wash, peel, and slice all fruit as directed. Pat dry to remove excess moisture.
04 - Arrange the mini pancakes and scones in curved lines on a large serving board or platter. Fill the spaces with colorful clusters of prepared fruit. Position the small syrup pitcher in the center. Garnish with fresh mint leaves and offer whipped cream on the side if desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but feels homemade and personal—your guests will be genuinely impressed before they even taste anything.
  • Everything can be prepped ahead, so you're actually relaxing with your guests instead of stress-cooking while they arrive.
  • The combination of warm, tender pancakes and buttery scones against cool, crisp fruit creates this beautiful textural dance that just feels luxurious.
02 -
  • Never skip the cooling step for pancakes and scones—they continue cooking on the rack, and if you stack them while hot, the steam will make them soggy and sad.
  • Room temperature beats warm for fruit arrangement—cold fruit looks crisper and brighter, and it won't make your pancakes soggy if guests take their time building bites.
03 -
  • Keep your eggs and cream cold when making scones—I learned this the hard way after one batch turned out dense and cakey instead of flaky and tender.
  • Use the pancake batter within 15 minutes of mixing; letting it sit longer allows the baking powder to activate prematurely, making pancakes dense instead of fluffy.
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