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Cozy Stacked Pancake Breakfast Board with Bacon and Fresh Fruit

Cozy Stacked Pancake Breakfast Board - featured image
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A comforting and visually appealing breakfast board featuring fluffy buttermilk pancakes stacked high, crispy bacon, and a colorful assortment of fresh fruit. Perfect for sharing on cozy weekend mornings.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 3 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 ¼ cups (300ml) buttermilk
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 teaspoon pure vanilla extract
  • 8 to 10 thick-cut bacon strips
  • 1 cup strawberries, hulled and halved
  • 1 cup fresh blueberries
  • 1 large banana, sliced
  • 1 kiwi, peeled and sliced (optional)
  • Pure maple syrup, for drizzling
  • Powdered sugar, for dusting (optional)
  • Greek yogurt or whipped cream, as topping (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Arrange bacon strips on a wire rack over a foil-lined baking sheet. Bake for 15-20 minutes until crispy, flipping halfway if desired. Alternatively, fry bacon in a skillet over medium heat, turning occasionally. Drain on paper towels and set aside.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Let batter rest for 5 minutes.
  5. Heat a non-stick skillet or griddle over medium heat and brush with melted butter or oil. Pour ¼ cup batter per pancake onto the pan. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden and cooked through. Keep pancakes warm in a low oven (200°F/95°C).
  6. While pancakes cook, rinse and slice strawberries, bananas, and kiwi. Pat blueberries dry. Arrange fruit on a platter or board.
  7. Stack pancakes in the center of a large wooden board or platter. Fan out crispy bacon around the stack. Scatter fresh fruit around the edges. Dust with powdered sugar if desired. Serve with maple syrup and optional Greek yogurt or whipped cream.

Notes

For gluten-free, substitute all-purpose flour with gluten-free flour blend. For dairy-free, use almond or oat milk instead of buttermilk and coconut oil instead of butter. Keep pancakes warm in a low oven to prevent drying. Avoid overmixing batter to keep pancakes tender. Use fresh fruit at room temperature for best flavor. Baking bacon reduces splatter and produces crisp texture.

Nutrition

Keywords: pancakes, breakfast board, bacon, fresh fruit, buttermilk pancakes, brunch, easy breakfast, cozy breakfast

Find it online: https://cheerycrisp.com/cozy-stacked-pancake-breakfast-board-recipe-with-bacon-and-fruit-ideas/