Breakfast Brunch Board Bliss (Printable Version)

A vibrant mix of petite pancakes, mini scones, fresh fruit, and syrup arranged for a delightful brunch.

# 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 - In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry and stir gently just until combined. Heat a nonstick skillet over medium heat and lightly grease. Drop batter by heaping tablespoonfuls to form small pancakes. Cook each side for 1 to 2 minutes until golden. Transfer to a cooling rack.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. In a small bowl, whisk heavy cream, egg, and vanilla extract; add to dry ingredients. Fold in dried cranberries or chocolate chips if using. Turn dough onto a floured surface and gently pat to about 3/4-inch thickness. Cut dough into 1-inch rounds or triangles and place on the baking sheet. Bake 10 to 12 minutes until golden. Cool on a rack.
03 - Wash all fruits thoroughly. Peel and slice the strawberries, kiwi, and orange as described. 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 the spaces between with clusters of prepared fruit. Place the maple syrup pitcher at the center. Garnish with fresh mint leaves and offer whipped cream alongside if desired.

# Expert Tips:

01 -
  • It looks restaurant-worthy but comes together in just over an hour—your guests won't believe you made everything from scratch.
  • The mix of warm, buttery pancakes and tender scones with bright, juicy fruit creates a flavor balance that feels both indulgent and refreshing.
  • You can prep components ahead and assemble the board just before serving, making it stress-free entertaining.
02 -
  • Don't skip the cooling step for pancakes and scones. They continue to cook slightly as they cool and become more tender and flavorful. Warm baked goods on a warm board is a soggy board.
  • The butter in scone dough must stay cold. If your kitchen is warm, chill your mixing bowl and even your hands under cool water. This single lesson changed my scones from dense pucks into light, flaky clouds.
  • Assemble the board no more than 30 minutes before serving. The pancakes and scones can soften slightly from fruit moisture if they sit too long uncovered.
03 -
  • Make a double batch of pancakes and freeze the extras. They reheat perfectly in the toaster and turn a random weekday morning into something special.
  • Scones freeze beautifully for up to two weeks. Bake them ahead, freeze, and reheat gently when needed—they taste nearly as fresh as the day you made them.
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