Pin to Board I'll never forget the morning my neighbor invited me over for what she called a "brunch board bliss." She'd arranged the most beautiful platter I'd ever seen—golden pancakes and buttery scones circled around fresh fruit and a pitcher of syrup in the center. It felt like edible art, and when we all gathered around it together, laughing and serving ourselves, I realized this wasn't just breakfast anymore. It was a moment. That's when I knew I had to learn how to create this magic in my own kitchen, and I want to share it with you.
I made this for my sister's birthday brunch last spring, and watching her face light up when she saw the board—the way the morning sun caught the berries and made everything glow—that's when I understood the real magic here. It's not complicated cooking; it's thoughtful, joyful hospitality captured on a platter.
Ingredients
- All-purpose flour (1 cup for pancakes, 1 1/2 cups for scones): This is your foundation. The beauty of these recipes is that they don't need fancy flours—plain old all-purpose flour gives you the most reliable, tender results.
- Buttermilk (3/4 cup): This is the secret weapon for pancakes. It creates a slight tang and unbelievable tenderness. If you don't have it, mix regular milk with a splash of lemon juice and let it sit a minute.
- Baking powder and baking soda: These two work together to give you light, fluffy pancakes and delicate scones. Don't skip measuring them properly, or your brunch board will look deflated.
- Cold butter (1/4 cup cubed for scones): Keep it cold. I learned this the hard way—warm butter gives you dense scones. Cold butter is the difference between hockey pucks and clouds.
- Heavy cream (1/2 cup): This luxurious ingredient makes scones taste like you've been baking since dawn. It's worth the tiny splurge.
- Fresh fruit (5 cups total): Choose what's in season and at peak ripeness. Strawberries in spring, berries in summer, grapes in fall—your board will taste like the best version of that moment.
- Pure maple syrup (1/2 cup): This is worth buying the real thing. It's the warm, golden finish that ties everything together.
- Dried cranberries or mini chocolate chips (optional): A little something sweet tucked into the scones makes people ask for your recipe.
Instructions
- Make your pancake batter:
- In one bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. In another, combine buttermilk, egg, melted butter, and vanilla—you're creating two distinct mixtures that will come together in harmony. Pour the wet into the dry and stir just until combined. This is important: don't overmix. A few small lumps are your friends. Overmixing develops gluten, and your pancakes will be tough. You want them tender enough to melt on your tongue.
- Cook the mini pancakes:
- Heat your nonstick skillet over medium heat and give it a light grease. Once it's warm—you'll know by holding your hand a few inches above it and feeling the heat—drop batter by heaping tablespoonfuls. These should be small, dainty, elegant. Cook about 1 to 2 minutes per side until they're golden brown with a slight spring back when you touch them gently. Transfer to a cooling rack so they stay crispy on the outside. This is when your kitchen will smell absolutely incredible.
- Prepare your scone dough:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Mix flour, sugar, baking powder, and salt. Cut in your cold butter until the mixture looks like coarse breadcrumbs—you want little butter pieces throughout. This is what creates those beautiful, tender layers. In a separate bowl, whisk cream, egg, and vanilla together, then fold this into your dry mixture. Add your cranberries or chocolate chips if you want that special touch. The dough will be slightly sticky and wonderful.
- Shape and bake the scones:
- Turn your dough out onto a lightly floured surface and gently pat it into a 3/4-inch thickness. Too thick and they won't cook through; too thin and they'll be hard. Cut into 1-inch rounds or triangles—whatever feels right. Arrange them on your baking sheet and slide into that warm oven. Bake for 10 to 12 minutes, watching for that moment when the edges turn golden. They'll smell like butter and vanilla, and you'll know they're done.
- Prepare your fruit with care:
- Wash everything thoroughly under cool water. Slice strawberries into pretty pieces, peel and slice your kiwis and oranges, and halve the grapes. Pat everything completely dry with paper towels—this prevents your beautiful board from looking wet and messy. Arrange your fruit in groups by color and type. You're not just preparing food; you're creating visual harmony.
- Assemble your masterpiece:
- This is where the magic happens. Take your large board or platter and arrange pancakes and scones in graceful, curving lines. Fill the spaces between with vibrant clusters of fruit, grouping similar colors together. Place your maple syrup pitcher right in the center—it's the heart of everything. Garnish with fresh mint leaves if you have them, and make sure whipped cream is nearby. Step back and admire what you've created. Take a photo if you want; nobody will judge you.
Pin to Board The moment I remember most clearly is when my mom came over and we made this together. She's the baker in our family, and I was nervous she'd critique my scones. Instead, she tasted one, smiled, and said, "This is how you make people feel welcomed." That's what this brunch board really is—it's edible hospitality, proof that you care enough to create something beautiful.
Timing Your Brunch Perfectly
The genius of this board is that almost everything can be made ahead. I usually bake my pancakes and scones the morning before, storing them in an airtight container. About 30 minutes before guests arrive, I prepare the fruit and let it chill in the fridge. When people walk through the door, I simply arrange everything on the board—it takes maybe five minutes, and you look like you've been cooking all morning. This is the secret to hosting without stress.
Customizing Your Board for Every Season
One of my favorite things about this recipe is how it adapts to what's beautiful right now. In spring, I load it with fresh strawberries and light it up with pastel colors. Summer calls for berries piled high and peaches sliced thin. Fall means grapes, pears, and maybe a drizzle of honey instead of syrup. Winter is when I add pomegranate seeds for that jewel-like shimmer. Your brunch board should taste like the season you're living in, and that makes it feel deeply personal.
Serving Suggestions and Pairings
This board deserves companions. I always serve it with something sparkling—mimosas are traditional, but I've also done sparkling apple cider with fresh mint, which feels more casual and inclusive. A good strong coffee or loose-leaf tea rounds out the experience. If you want to make it feel extra special, set out small bowls of toppings: nut butters, honey, whipped cream, maybe a chocolate sauce for dipping. Let people build their own combinations. It transforms brunch from something served to something shared.
- Keep the maple syrup warm in a small pitcher—cold syrup on a warm pancake is heartbreaking.
- Set out small plates and napkins where people can easily reach them; this is about graceful self-service, not formal plating.
- Light a candle or two nearby—the whole experience should feel special and unhurried.
Pin to Board Making a brunch board is really about giving yourself permission to slow down and create something beautiful for people you care about. Every time you gather around it, you're creating a memory that tastes like butter, maple, and love.
Common Questions
- → How can I make the mini pancakes fluffier?
Ensure not to overmix the batter and let it rest briefly before cooking. Also, cook pancakes on medium heat to allow even rising.
- → What can I substitute for dried cranberries in the scones?
Mini chocolate chips or chopped nuts work well to add texture and subtle sweetness to the scones.
- → How should I store leftovers from the brunch board?
Keep pancakes and scones in an airtight container in the refrigerator for up to two days. Store fresh fruit separately to maintain freshness.
- → Can I prepare parts of this board the night before?
Yes, you can bake the scones and make the pancake batter ahead, refrigerating both. Assemble with fresh fruit just before serving for best presentation.
- → What is the best way to serve the syrup?
Serve pure maple syrup warm in a small pitcher or bowl placed centrally on the board for easy dipping.