Breakfast Brunch Board Bliss (Printable Version)

A vibrant brunch platter with pancakes, scones, fresh fruit, and syrup, perfect for leisurely mornings.

# 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, in a small pitcher
26 - Whipped cream (optional)
27 - Fresh mint leaves (optional, for garnish)

# Preparation steps:

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

# Expert Advice:

01 -
  • It looks absolutely stunning without requiring professional plating skills—the natural colors of fruit and golden baked goods do the work for you.
  • Everything can be made ahead, so you're actually relaxed when guests arrive instead of flipping pancakes in a panic.
  • It feeds a crowd elegantly, and everyone finds something they adore on the board, from the buttery scones to the delicate pancakes.
  • It transforms a regular Sunday morning into something that feels like a celebration.
02 -
  • Cook your pancakes and scones completely before assembling the board, unless you enjoy soggy fruit. Warm baked goods release steam, which wilts everything around them.
  • Pat your fruit completely dry after cutting. Wet fruit won't stay put on the board and looks less vibrant—it's a small step that makes a visible difference.
  • Don't overmix your batter or dough. This was my biggest early mistake. Gluten develops with stirring, making pancakes tough and scones dense. Stir just until combined, then stop.
03 -
  • If your pancakes spread too thin, your skillet is too hot. Lower the heat slightly and let it cool for a minute between batches.
  • Scones freeze beautifully for up to a month. Bake them, let them cool completely, then freeze in an airtight container. Warm them in a 325°F oven for 8 minutes when ready to serve—they taste fresh-baked.
  • Test your baking powder and baking soda before you start. They lose potency over time. If your pancakes aren't fluffy or scones aren't rising, old leavening is likely the culprit.
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