Breakfast Brunch Board Bliss (Printable)

A colorful morning spread with petite pancakes, mini scones, fresh fruit, and a central syrup pitcher for sharing.

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

# Directions:

01 - In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract. Combine wet ingredients with dry and stir until just blended. Heat a nonstick skillet over medium heat and lightly grease. Drop batter by heaping tablespoonfuls to form small pancakes. Cook each side 1 to 2 minutes until golden. Transfer to a rack to cool.
02 - Preheat oven to 400°F. Line a baking sheet with parchment. Combine flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Whisk cream, egg, and vanilla together; add to dry mix. Incorporate dried cranberries or chocolate chips if desired. Turn dough onto floured surface, 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 a rack.
03 - Wash, peel, and slice all fruit as directed. Pat dry to remove excess moisture.
04 - Arrange mini pancakes and scones in flowing lines on a large serving board or platter. Fill the gaps with clusters of fresh fruit. Position the maple syrup pitcher centrally. Garnish with mint leaves and offer whipped cream alongside if desired.

# Expert Tips:

01 -
  • It looks impossibly impressive but comes together in about an hour, giving you that golden hour of genuinely impressive hosting without the stress.
  • Everyone finds something they love on the board—the sweet pancakes, the tender scones, the bright fruit—so there's zero pressure to please one specific palate.
  • It's the kind of dish that transforms a regular morning into an event, making whoever you're feeding feel genuinely celebrated.
02 -
  • Don't let your pancakes or scones cool directly on the hot baking sheet or skillet. The residual heat steams them from below and makes them dense and gummy. Always transfer to a cooling rack—this single change transformed my baking.
  • The fruit must be completely dry. I learned this through a sad, soggy board that looked like it had wept. Pat everything thoroughly or your whole presentation loses its magic within minutes.
  • Overworking scone dough is the most common mistake. The moment it comes together, stop. Dense scones come from people being too enthusiastic with the mixing.
03 -
  • Make your pancakes and scones while the components are still fresh in your mind—the technique becomes automatic if you've practiced even once before your gathering.
  • The secret to never-dry scones is knowing when to stop baking. Take them out slightly under-golden if you can. They'll firm up perfectly as they cool, and you'll have tender, almost-melt-in-your-mouth results.
  • Arrange your board on a surface that's been in a cool place. A warm board causes the fruit to weep and the butter to shine in unflattering ways. A cool board keeps everything looking fresh longer.
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