Fluffy mini pancakes served with whipped maple butter, fresh berries, jam, and warm maple syrup for an easy breakfast board that's perfect for brunch or slow weekend mornings.
⏱ Time: 30 minutes
🍽 Servings: 4–6
⭐ Difficulty: Easy
Ingredients
Mini Pancakes
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1¼ cups milk
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Maple Butter
- ½ cup unsalted butter, softened
- 2 tablespoons maple syrup
- Pinch of cinnamon (optional)
For the Board
- Fresh strawberries
- Blueberries or blackberries
- Small bowls of jam
- Powdered sugar
- Warm maple syrup
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla. Stir the wet ingredients into the dry ingredients until just combined.
- Heat a lightly buttered skillet or griddle over medium heat. Use about 2 tablespoons of batter for each pancake and cook until bubbles form on top. Flip and cook until golden brown.
- In a small bowl, stir together the softened butter, maple syrup, and cinnamon until smooth.
- Arrange the pancakes on a large serving board or platter. Add bowls of jam, fresh berries, and maple butter.
- Dust lightly with powdered sugar and serve with warm maple syrup.
Quick Notes
- A few lumps in the batter are perfectly fine—avoid overmixing.
- Add blueberries or chocolate chips to the batter for extra variety.
- Top the board with chopped pecans or walnuts for added crunch.
- Freeze leftover pancakes in an airtight container for quick breakfasts.
- Swap the jam seasonally for strawberry, blackberry, cranberry, or your favorite flavor.
