Breakfast Brunch Board Bliss (Printable)

Mini pancakes, scones, and fresh fruit arranged on a vibrant board with syrup for a shared morning delight.

# 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 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 together flour, sugar, baking powder, baking soda, and salt in one bowl. In another bowl, combine buttermilk, egg, melted butter, and vanilla extract. Pour wet ingredients into dry and stir until just combined. Heat a nonstick skillet over medium heat and lightly grease. Spoon batter by heaping tablespoonfuls to form small pancakes. Cook 1–2 minutes per side until golden. Transfer to a rack to cool.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Whisk cream, egg, and vanilla extract in a separate bowl and add to dry ingredients. Stir in dried cranberries or chocolate chips if using. Turn dough onto a floured surface and pat to 3/4-inch thickness. Cut into 1-inch rounds or triangles and arrange on baking sheet. Bake 10–12 minutes until golden. Cool on a rack.
03 - Wash, peel, and slice all fruit as specified. Pat dry to remove excess moisture.
04 - Arrange miniature pancakes and scones in flowing lines on a large serving board or platter. Fill gaps attractively with clusters of fruit. Place the maple syrup pitcher centrally. Garnish with fresh mint leaves and provide whipped cream for optional topping.

# Expert Advice:

01 -
  • It looks absolutely stunning without requiring fancy plating skills — the colorful fruit does the heavy lifting for you
  • Everything can be prepared ahead, leaving you relaxed instead of stressed when guests arrive
  • It feeds a crowd elegantly while keeping prep time under an hour, which feels like a small miracle
  • There's something deeply satisfying about biting into a warm mini pancake or scone that you made yourself
02 -
  • Don't skip the cooling racks for pancakes and scones. They continue to cook slightly from residual heat, and sitting directly on the counter traps steam and makes them soggy.
  • Make the scones while the pancakes are cooling — timing everything to finish around the same moment means everything is warm and fresh when you assemble the board.
  • Fruit browns and oxidizes quickly, so prep it as close to serving time as possible. Citrus fruits like oranges hold up best if prepared earlier, but berries should be done last.
03 -
  • Freeze cooled pancakes and scones between parchment layers in a freezer bag for up to three weeks. Warm them briefly in a low oven before serving, and no one will know they're not fresh.
  • Set up your fruit prep station with all ingredients laid out the night before — peelers, knives, cutting board, small bowl for scraps. This makes morning prep feel like a breeze instead of a project.
  • If you're serving this for a crowd, make two boards instead of one massive one. Two boards photograph better, distribute portions more evenly, and look less cluttered on the table.
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