Easy Breakfast Charcuterie Board with Mini Pancakes Perfect for Brunch Ideas
A simple and delightful breakfast charcuterie board featuring mini pancakes, fresh fruit, nuts, and tasty dips, perfect for a quick and charming brunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Cuisine: American
Ingredients
- Mini pancakes (store-bought frozen or homemade with all-purpose flour, baking powder, eggs, milk, sugar, and salt)
- Fresh fruit: berries (strawberries, blueberries, raspberries), sliced bananas, kiwi, apple slices
- Candied pecans or toasted walnuts
- Plain Greek yogurt or vanilla yogurt
- Honey or cinnamon (optional for yogurt dip)
- Maple syrup or local honey
- Optional extras: dark chocolate chips, mini muffins, small cheese cubes
Instructions
- Prepare the pancake batter: whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, and a pinch of salt. In another bowl, beat 1 large egg and stir in 3/4 cup milk and 2 tbsp melted butter. Combine wet and dry ingredients until just mixed; lumps are okay. Rest batter for 5 minutes.
- Cook mini pancakes: Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1-2 tbsp batter per mini pancake. Cook 2-3 minutes until bubbles form and edges look set. Flip and cook another 1-2 minutes until golden. Keep warm on a plate covered loosely with foil.
- Prepare fruit: Wash and slice fruit. Arrange berries, banana slices, kiwi rounds, and apple slices in a colorful mix. Toss apple slices in lemon juice to prevent browning.
- Arrange nuts and dips: Place candied pecans or nuts in small bowls. Mix Greek yogurt with honey and cinnamon in another bowl. Pour maple syrup into a serving bowl or small pitcher.
- Assemble the board: Arrange mini pancakes on one section of the serving board. Surround with clusters of fruit, bowls of yogurt dip, syrup, and nuts. Add dark chocolate chips or mini muffins to fill gaps.
- Final touches: Optionally sprinkle powdered sugar over pancakes and add fresh mint leaves. Serve immediately.
Notes
Use medium heat to cook pancakes evenly without burning. Keep pancakes warm in a 200°F oven if needed. Toss apple slices with lemon juice to prevent browning. Use dairy-free or gluten-free substitutes as needed for dietary preferences. Warm syrup slightly before serving for better drizzle.
Nutrition
- Serving Size: 1/4 of the assembled
- Calories: 350
- Sugar: 18
- Sodium: 300
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 50
- Fiber: 5
- Protein: 8
Keywords: breakfast charcuterie board, mini pancakes, brunch ideas, easy breakfast, fruit platter, yogurt dip, maple syrup, candied pecans