Breakfast Brunch Board Bliss (Print version)

Colorful morning spread featuring mini pancakes, scones, fresh fruit, and syrup for sharing and enjoying.

# 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 sliced strawberries
21 - 1 cup peeled and sliced kiwi
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)

# Directions:

01 - Whisk 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 until just combined. Heat a greased nonstick skillet over medium heat. Spoon batter by heaping tablespoons to form small pancakes. Cook 1–2 minutes per side until golden. Transfer to a rack to cool.
02 - Preheat oven to 400°F and line a baking sheet with parchment paper. Mix 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 separate bowl and add to dry ingredients. Stir in dried fruit or chocolate chips if using. Turn dough onto floured surface, pat to 3/4-inch thickness, and cut into 1-inch rounds or triangles. Arrange on baking sheet and bake 10–12 minutes until golden. Cool on a rack.
03 - Wash, peel if needed, and slice all fruit as indicated. Pat dry to remove excess moisture.
04 - Arrange pancakes and scones in sweeping lines on a large platter. Fill empty spaces with clusters of prepared fruit. Place the pitcher of maple syrup centrally. Garnish with fresh mint leaves and offer whipped cream alongside if desired.

# Expert Tips:

01 -
  • It feeds a crowd while keeping you out of the kitchen—once everything is cooked, you get to enjoy the moment too
  • The mix of warm pancakes and scones with cool, fresh fruit creates the perfect contrast of textures and temperatures
  • Building your own bites from a beautiful board feels like play, turning breakfast into an experience rather than just eating
02 -
  • Don't skip letting your pancakes and scones cool on a rack after cooking. This prevents them from getting soggy from trapped steam underneath, and they stay crispy where they should be.
  • The secret to fluffy pancakes is never overmixing and never letting the batter sit—once you combine wet and dry, get them on the heat. The baking soda starts working immediately.
  • For scones, everything cold is your advantage. Cold ingredients, cold hands if possible, quick assembly. The moment you warm up the dough, you lose those flaky layers that make scones worth making.
03 -
  • Make your pancake and scone batters while your oven preheats, then start cooking pancakes while scones bake. This way everything finishes around the same time with minimal stress.
  • Use a small cookie scoop or measuring spoon to drop pancake batter—it creates uniform size and makes them cook evenly and look more intentional on the board.
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