Breakfast Brunch Board Bliss (Printable View)

A vibrant brunch spread with petite pancakes, mini scones, and fresh seasonal fruits arranged beautifully.

# 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, served in small pitcher
26 - Whipped cream (optional)
27 - Fresh mint leaves (optional, for garnish)

# How To Make It:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Combine wet ingredients into dry, stirring until just blended. Heat a lightly greased nonstick skillet over medium heat. Drop batter by heaping tablespoons onto skillet, cooking 1 to 2 minutes per side until golden. Cool on a wire rack.
02 - Preheat oven to 400°F. Line baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Whisk cream, egg, and vanilla together, then add to dry ingredients. Stir in dried cranberries or chocolate chips if desired. Turn dough onto floured surface and gently pat to 3/4-inch thickness. Cut into 1-inch rounds or triangles and place on baking sheet. Bake for 10 to 12 minutes until golden. Cool on wire rack.
03 - Wash, peel, and slice all fruit as needed. Pat fruit dry with paper towels to remove excess moisture.
04 - Arrange pancakes and scones in curving lines on a large board or platter. Fill the spaces with vibrant clusters of prepared fruit. Place the syrup pitcher centrally. Garnish with fresh mint leaves and offer whipped cream as an optional accomplice.

# Best Practices:

01 -
  • It looks absolutely stunning on the table, which means you'll impress people without spending hours in the kitchen.
  • You can prep everything ahead and simply arrange it when guests arrive, which is the secret to looking like you have your life together.
  • There's something about feeding people from a beautiful shared board that brings out genuine connection—it changes the whole mood of a gathering.
02 -
  • Overworking your batter and dough is the enemy of tender, delicate results. Stir until just combined, fold gently, and trust that less is more.
  • Cold ingredients are your ally—cold butter, cold cream, even chilling your scone dough for 15 minutes before baking gives you better texture and rise.
  • Pat your fruit completely dry. This one lesson changed everything for me—wet fruit makes your board look sad instead of stunning.
03 -
  • Make your scone dough the night before and refrigerate it. Bake straight from cold for the most beautiful rise and texture.
  • Use a small ice cream scoop to portion your pancake batter—it keeps them uniform and makes cooking faster and more elegant.
  • If you're worried about anything cooling, set a plate on top of your finished pancakes and scones to keep them warm while you finish cooking the batch.
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