A stunning breakfast plate stacked with golden fluffy pancakes, topped with whipped yogurt cream, and surrounded by fresh strawberries, blueberries, bananas, pecans, and a drizzle of maple syrup—finished with powdered sugar and mint for a naturally sweet morning indulgence.

Why You’ll Love This Recipe

These fluffy pancakes are the perfect blend of light texture and rich flavor. Made with buttermilk and vanilla, they cook up thick and tender with a golden crust. The maple-sweetened yogurt topping adds a creamy contrast, while the fresh berries, bananas, and pecans deliver a burst of color, freshness, and crunch. Whether for a weekend brunch or a special morning treat, this pancake plate is as beautiful as it is delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pancakes:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon vanilla extract

For the Toppings:

• ½ cup Greek yogurt or whipped cream
• 1 tablespoon maple syrup (plus more for drizzling)
• ½ banana, sliced
• ¼ cup blueberries
• ¼ cup strawberries, halved
• ¼ cup raspberries
• 2 tablespoons pecans
• Powdered sugar for dusting
• Fresh mint leaves for garnish

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix; a few lumps are fine.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes on the first side, until bubbles form and the edges are set. Flip and cook another 1–2 minutes until golden and cooked through.
6. In a small bowl, mix the Greek yogurt with 1 tablespoon of maple syrup to create the maple yogurt cream.
7. Stack the pancakes on a serving plate and top with a generous dollop of the maple yogurt cream.
8. Surround with banana slices, fresh berries, and a sprinkle of pecans.
9. Drizzle with additional maple syrup, dust with powdered sugar, and garnish with mint leaves. Serve immediately.

Servings and timing

Servings: Serves 2–3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Chocolate Chip Pancakes: Fold mini chocolate chips into the batter for extra indulgence.
• Nut-Free Version: Omit the pecans or replace with sunflower seeds or granola.
• Citrus Zest: Add lemon or orange zest to the batter for a citrusy twist.
• Vegan Adaptation: Use plant-based milk with a splash of vinegar, egg substitute, and vegan yogurt for topping.
• Savory Option: Skip the sugar and vanilla, and top with avocado, eggs, or smoked salmon.
• Berry Compote: Replace fresh berries with a warm berry compote made by simmering berries with a bit of sugar and lemon juice.

Storage/Reheating

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Store fruit and yogurt separately.
Freezing: Stack pancakes with parchment paper in between and freeze in a zip-top bag for up to 1 month.
Reheating: Reheat pancakes in a toaster, oven, or microwave until warmed through. Avoid reheating fruit or yogurt; add fresh before serving.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but buttermilk adds extra fluffiness and tang. You can also make a buttermilk substitute with 1 cup of milk plus 1 tablespoon of vinegar or lemon juice.

Why are my pancakes not fluffy?

Overmixing the batter can deflate the pancakes. Mix just until the ingredients are combined, and let the batter rest for a few minutes before cooking.

Can I make the batter ahead of time?

It’s best to use the batter fresh, but you can prepare the dry and wet ingredients separately and combine just before cooking.

What type of yogurt is best for the topping?

Greek yogurt works best due to its thickness and tang, but whipped cream is a lighter alternative.

Can I use frozen berries?

Yes, but thaw and drain them first to prevent the pancakes from becoming soggy.

How do I know when to flip the pancakes?

Flip when bubbles form on the surface and the edges look set. The underside should be golden brown.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking.

Is it possible to make mini pancakes?

Yes, use 1 tablespoon of batter per pancake for bite-sized minis—perfect for kids or brunch platters.

What’s the best pan for cooking pancakes?

A non-stick skillet or well-seasoned griddle ensures even cooking and easy flipping.

Are these pancakes sweet on their own?

They are mildly sweet, balanced by the toppings. You can increase the sugar slightly if you prefer a sweeter base.

Conclusion

Fluffy pancakes with fresh berries, banana, and maple yogurt cream bring together wholesome ingredients and indulgent flavor in one beautiful breakfast plate. Whether you’re treating yourself on a weekend morning or impressing brunch guests, this dish delivers comfort, elegance, and satisfaction in every bite. It’s a versatile recipe that invites creativity and celebrates the joy of slow, sweet mornings.

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