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Cupid’s Berry Pancake Bar

cupid’s berry pancake bar - featured image
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A festive and easy-to-make pancake bar featuring fluffy pancakes with a fresh berry compote and a variety of toppings, perfect for Galentine’s Day or any special brunch.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk or almond milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 cup (150g) fresh blueberries
  • 1 cup (150g) fresh raspberries
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Whipped cream or Greek yogurt
  • Maple syrup
  • Chopped toasted almonds or pecans
  • Fresh mint leaves (optional)
  • Powdered sugar for dusting

Instructions

  1. Make the Berry Compote: In a small saucepan over medium heat, combine strawberries, blueberries, raspberries, sugar, and lemon juice. Stir occasionally as berries soften and release juices, about 8-10 minutes. When syrupy with some berry chunks, remove from heat and stir in vanilla extract. Set aside to cool slightly.
  2. Prepare the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk milk, egg, melted butter, vanilla extract, and lemon zest until combined. Pour wet ingredients into dry and gently stir until just combined; batter should be slightly lumpy but smooth.
  3. Cook the Pancakes: Heat nonstick skillet or griddle over medium heat and brush with melted butter. Pour about ¼ cup (60ml) batter per pancake onto hot surface. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook other side 1-2 minutes until golden and cooked through. Keep cooked pancakes warm covered with foil.
  4. Set Up the Pancake Bar: Arrange pancakes on a large platter or board. Place berry compote in a bowl alongside whipped cream, maple syrup, nuts, and other toppings. Encourage guests to build their own stacks with desired toppings.

Notes

If batter is too thick, add a splash more milk. Flip pancakes only when bubbles pop and edges dry for best results. Keep cooked pancakes warm in a low oven (200°F/90°C) covered with foil. For vegan option, use flax egg and plant-based milk and butter alternatives. Frozen berries can be used but may require longer simmering for compote. Lemon zest adds brightness and flavor.

Nutrition

Keywords: pancakes, berry compote, brunch, Galentine’s Day, homemade, easy recipe, breakfast, fresh berries, pancake bar

Find it online: https://tessierecipes.com/cupids-berry-pancake-bar-recipe-easy-homemade-galentines-day-treats/