Breakfast Brunch Board Bliss (Print)

An inviting brunch spread of mini pancakes, delicate scones, fresh fruit, and warm maple syrup for a festive morning.

# Components:

→ Mini Pancakes

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon fine sea salt
06 - 2 large eggs, room temperature
07 - 1 3/4 cups buttermilk, room temperature
08 - 1/4 cup unsalted butter, melted and slightly cooled
09 - 1 teaspoon pure vanilla extract
10 - Neutral oil or additional melted butter for greasing

→ Tiny Scones

11 - 2 cups all-purpose flour
12 - 1/4 cup granulated sugar
13 - 1 tablespoon baking powder
14 - 1/2 teaspoon fine sea salt
15 - 6 tablespoons cold unsalted butter, cubed
16 - 2/3 cup heavy cream, plus extra for brushing
17 - 1 large egg, beaten
18 - 1 teaspoon pure vanilla extract
19 - Optional: 1/2 cup mini chocolate chips, blueberries, or dried cranberries

→ Fresh Fruit

20 - 1 cup strawberries, hulled and sliced
21 - 1 cup seedless red grapes, halved
22 - 1 cup pineapple, cut into small wedges
23 - 2 kiwis, peeled and sliced
24 - 1 cup blueberries

→ For Serving

25 - 1/2 cup pure maple syrup, warmed
26 - Optional: softened butter, honey, or clotted cream

# Directions:

01 - Whisk 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl. In a separate bowl, beat 2 eggs, then add 1 3/4 cups buttermilk, 1/4 cup melted butter, and 1 teaspoon vanilla extract; mix until smooth. Combine wet and dry ingredients gently until just incorporated with some lumps. Rest batter for 10 minutes to relax gluten and activate leaveners.
02 - Preheat nonstick skillet or griddle to medium heat (~350°F). Lightly grease surface. Drop 1 to 1.5 tablespoons batter per pancake, spaced 1 inch apart. Cook 1–2 minutes until bubbles appear and edges set, then flip and cook another 1–1.5 minutes until golden. Transfer to a wire rack to cool; avoid stacking while hot. Repeat with remaining batter. Yield: 32–36 mini pancakes.
03 - Preheat oven to 400°F and line baking sheet with parchment paper. Whisk 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cut in 6 tablespoons cold butter until mixture resembles coarse crumbs. Fold in optional mix-ins if using. Whisk 2/3 cup cream, 1 beaten egg, and 1 teaspoon vanilla, then add to dry ingredients. Stir until just combined; avoid overmixing. Pat dough 3/4 inch thick, cut into 1-inch shapes, place 1 inch apart on sheet, and brush tops with cream. Bake 9–12 minutes until golden and firm but moist inside. Cool on a rack. Yields about 24 mini scones.
04 - Wash and dry all fruit. Slice strawberries and kiwis, halve grapes, and cut pineapple into wedges. Inspect for freshness and discard any bruised or overripe pieces.
05 - Select a large, food-safe wooden board or platter (~18 inches in diameter). Place a small pitcher of warm maple syrup in the center. Arrange mini pancakes in loose curved stacks radiating from syrup. Place tiny scones along a separate curved path. Fill remaining gaps with fresh fruit, alternating colors and shapes for visual appeal. Add small bowls of butter, honey, or clotted cream if desired. Ensure the arrangement is inviting and easy to graze without overcrowding.

# Expert Advice:

01 -
  • It feeds a crowd without requiring you to stand at the stove playing short-order cook all morning—prep ahead, assemble with joy, and sit down with everyone else.
  • The combination of warm, fluffy pancakes and buttery scones alongside bright fruit feels indulgent and nourishing at the same time, like you're giving yourself and your guests a genuine gift.
  • There's something deeply satisfying about arranging food this way, creating beauty with your own hands—it transforms breakfast into an experience worth savoring.
02 -
  • Overmixing batter of any kind is the single biggest reason pancakes and scones disappoint—it develops gluten and creates toughness no one wants. Once the dry flour disappears, stop stirring. That's the wisdom I learned the hard way.
  • Keeping your butter cold when making scones is non-negotiable; it's what separates a tender, flaky scone from a dense, tough biscuit. If your kitchen is very warm, chill your mixing bowl too.
  • Resting the pancake batter for ten minutes actually makes a measurable difference in fluffiness; don't skip it thinking you're saving time—you're not.
  • Room temperature ingredients in both pancakes and scones mix more evenly and create better texture; cold eggs and cold buttermilk won't incorporate properly and you'll get lumpy results.
03 -
  • If you don't have buttermilk, make a substitute by combining regular milk with a tablespoon of lemon juice or white vinegar and letting it sit for five minutes—it works beautifully and tastes authentic.
  • The visual appeal of the board is half its charm; arrange fruit and baked goods with intention, thinking about color and height variation. A crowded board looks less inviting than a spacious one.
  • Warm your maple syrup gently in a small saucepan over low heat or in a microwave-safe container for thirty seconds; warm syrup feels luxurious and soaks into the pancakes perfectly, while cold syrup sits on top.
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