Breakfast Brunch Board Bliss (Printable)

A lively morning spread of mini pancakes, scones, fresh fruit, and syrup for sharing and casual gatherings.

# Ingredient list:

→ 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
26 - Whipped cream (optional)
27 - Fresh mint leaves (optional, for garnish)

# Step-by-Step Guide:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract. Fold wet ingredients into dry until just blended. Heat a lightly greased nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls and cook pancakes for 1 to 2 minutes per side until golden. Transfer to a cooling rack.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt in a bowl. Cut cold butter into the dry mix until coarse crumbs form. Whisk cream, egg, and vanilla extract in a small bowl; add to flour mixture. Stir in dried cranberries or chocolate chips if using. Turn dough onto floured surface and gently pat to 3/4 inch thickness. Cut into 1-inch rounds or triangles and arrange on baking sheet. Bake 10 to 12 minutes until golden. Cool on a wire rack.
03 - Wash, peel, and slice all fruit as indicated. Pat dry before serving.
04 - Arrange mini pancakes and scones in gentle curves on a large platter. Fill remaining spaces with clusters of assorted fruit. Place the maple syrup pitcher in the center. Garnish with fresh mint leaves and offer whipped cream as desired.

# Expert Advice:

01 -
  • It looks like you've spent hours in the kitchen, but comes together in just over an hour—the perfect confidence builder for entertaining.
  • Everything can be made ahead and arranged moments before guests arrive, which means you actually get to enjoy the gathering instead of panicking in the kitchen.
  • The variety means there's something for everyone, and the shared board creates natural conversation and connection around the table.
02 -
  • Don't overmix either batter—I cannot stress this enough. The moment you see everything combined, stop. Overmixing develops gluten and makes everything tough and chewy instead of tender.
  • The cold butter in the scone recipe is non-negotiable. If you let it warm up, your scones will spread and be dense instead of flaky. Some bakers even freeze their butter first.
  • Fruit oxidizes and browns if cut too far ahead, so prep it no more than 30 minutes before serving. If you must prepare it earlier, toss the cut fruit with a tiny squeeze of lemon juice to keep it fresh and bright.
03 -
  • Use a griddle instead of a skillet for the pancakes if you have one—you can cook more at once and they'll all be the same size and thickness.
  • If your scones come out a little dry, brush them with a light glaze of milk and sugar mixed together right after they come out of the oven—it keeps them tender and adds a gentle sparkle.
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