Breakfast Brunch Board Bliss (Printable View)

A colorful spread of mini pancakes, scones, fresh fruit, and syrup arranged for sharing and enjoyment.

# What You'll Need:

→ 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 strawberries, sliced
21 - 1 cup kiwi, peeled and sliced
22 - 1 cup blueberries
23 - 1 cup grapes, halved
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)

# How To Make It:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in one bowl. In another, combine buttermilk, egg, melted butter, and vanilla extract. Stir wet ingredients into dry until just combined. Heat a greased nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls, cooking pancakes 1 to 2 minutes per side until golden. Transfer to a rack to cool.
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. Whisk cream, egg, and vanilla in a bowl, then add to dry mixture. Fold in dried cranberries or chocolate chips if using. Turn dough onto floured surface and pat to 3/4 inch thickness. Cut into 1-inch rounds or triangles and place on prepared baking sheet. Bake 10 to 12 minutes until golden. Cool on a rack.
03 - Wash, peel, and slice all fruit as directed. Pat dry to remove excess moisture.
04 - Arrange mini pancakes and scones in curved lines on a large serving platter. Fill in gaps with clusters of fresh fruit. Place the syrup pitcher centrally. Garnish with fresh mint leaves and serve with whipped cream if desired.

# Expert Advice:

01 -
  • It looks like you've spent hours in the kitchen, but it's actually completely manageable in just over an hour
  • Everyone gets to customize their plate—pancakes, scones, fruit, syrup, whipped cream in their perfect proportion
  • The combination of textures and flavors means no two bites are ever boring
  • You can prep components ahead and assemble moments before guests arrive, which means you're actually present at your own brunch
02 -
  • If your scones taste dense, you likely overmixed the dough—treat it like you're handling silk, and fold in ingredients gently
  • Cold butter is non-negotiable for scones; even a few minutes at room temperature changes the outcome completely
  • Pancakes can be cooked ahead and gently rewarmed in a 300°F oven for 5 minutes before serving—this is a game-changer for entertaining
03 -
  • Make pancake batter the night before and refrigerate it—it actually develops better flavor and the pancakes are fluffier the next morning
  • Use a small cookie scoop to measure pancake batter; it creates perfectly uniform mini pancakes every single time
  • Cut scones with a sharp knife instead of a cutter if you don't have one—simply slice the dough into 1-inch pieces and bake as directed
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