Breakfast & Brunch, Desserts & Sweets

Ultimate Pancake Board

By Emma :

Everyday Culinary Delights👩‍🍳

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Ultimate Pancake Board

Dear readers, today I am over the moon to share with you a recipe that’s as joyful to assemble as it is to eat – the Ultimate Pancake Board! This isn’t just another breakfast; it’s a vibrant, delicious celebration on a platter. Before we dive into the bountiful spread, let me just express my heartfelt appreciation for your enthusiastic responses to my previous posts. Your engagement truly warms my heart, and it’s your support that inspires me to continue exploring and sharing these delightful culinary creations!


For the Homemade Buttermilk Pancakes:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract

Topping Ideas:

  • Fresh strawberries, sliced
  • Bananas, sliced and sprinkled with lemon juice
  • Raspberries
  • Blueberries
  • Sweetened whipped cream
  • Maple syrup
  • Homemade buttermilk syrup
  • Nutella
  • Peanut butter
  • Chocolate chips
  • Slices of butter
  • Fresh peaches, sliced
  • Berry syrup
  • Lemon curd
  • Biscoff spread
  • Walnuts
  • Pecans

How to Make Homemade Buttermilk Pancakes

  1. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Combine Wet Ingredients: In another bowl, beat the eggs with the buttermilk, melted butter, and vanilla extract until smooth.
  3. Make the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined; it’s okay if there are a few lumps!
  4. Cook the Pancakes: Heat a lightly buttered griddle or skillet over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and set aside to keep warm.

Helpful Tips

  • Batter Consistency: If the batter is too thick, feel free to thin it with a bit of milk. If it’s too runny, add a tablespoon of flour.
  • Perfect Flip: Wait until bubbles form and pop on the surface of the pancake before flipping. This ensures a golden-brown finish.
  • Keep Warm: Keep pancakes warm in a low oven until you’re ready to serve, so everyone can enjoy hot pancakes at once.


  • Gluten-Free: Swap the all-purpose flour for your favorite gluten-free blend.
  • Dairy-Free: Use almond milk or oat milk instead of buttermilk and replace butter with coconut oil.
  • Add-Ins: Mix things like blueberries, chocolate chips, or banana slices directly into the batter for an extra special touch!

Frequently Asked Questions

Q: Can I make the batter ahead of time? A: Yes! Prepare the batter the night before and store it covered in the refrigerator. Give it a gentle stir before cooking.

Q: How do I make my pancakes fluffy? A: Avoid overmixing the batter. Mix just until the ingredients are combined to keep the pancakes light and fluffy.

Storage Instructions

Pancakes can be stored in the refrigerator for up to 5 days and in the freezer for up to 2 months. Reheat them in the microwave or in a toaster for a quick, delicious breakfast.

More Relevant Recipes

If you loved this pancake board, you might also enjoy these delightful treats:

Thank you for joining me in this pancake adventure! I hope this Ultimate Pancake Board brings as much joy to your morning as it has to mine. It’s a wonderful way to start the day, filled with flavors that cater to every palate. Dive in, and let every bite remind you why mornings are worth waking up for!

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Ultimate Pancake Board

Ultimate Pancake Board

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  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Experience breakfast like never before with our Ultimate Pancake Board! This recipe combines fluffy homemade buttermilk pancakes with a colorful array of toppings, from fresh berries to decadent chocolate chips and Nutella. Perfect for family brunches or a special weekend treat, this pancake board is not only a feast for the taste buds but also a vibrant centerpiece that will brighten your morning.



2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

2 large eggs

1/4 cup melted butter

1 teaspoon vanilla extract

Toppings: strawberries, bananas, raspberries, blueberries, whipped cream, maple syrup, buttermilk syrup, Nutella, peanut butter, chocolate chips, butter, peaches, berry syrup, lemon curd, Biscoff, walnuts, pecans


In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

Mix wet ingredients into dry ingredients until just combined. Lumps are fine; do not overmix.

Preheat a lightly buttered griddle. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

Serve pancakes warm with a variety of toppings laid out for guests to choose and customize their plate.


Customize the toppings based on seasonal fruits or personal preferences.

Batter can be made a night ahead and stored in the refrigerator.

For a lighter version, substitute all-purpose flour with whole wheat or a gluten-free option.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Griddle Frying
  • Cuisine: American


  • Serving Size: 3 pancakes with toppings
  • Calories: Approx. 450
  • Sodium: 500 mg
  • Fat: 16 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 2 g
  • Protein: 12 g
  • Cholesterol: 95 mg

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