Lazy weekends always mean gourmet breakfasts. It’s the time when life slows down just a tad and there’s more time to enjoy the pure, simple joy of a hot, freshly made breakfast. Since it’s Memorial Day weekend and the family is getting together, it’s the perfect time to share one of our family favorites – the Fruit Pancake Stack with Coconut Syrup and Freshly Whipped Cream.
If you read my Dutch Baby Puff Pancake post https://www.modernhoney.com/dutch-baby-puff-pancake/ you know by now how much my kids LOVE breakfast. They are obsessed. The problem is that on most school days, I am way too lazy to whip them up fancy breakfasts. This mama is tired! So I always promise them a big breakfast on the weekend.
One Saturday as I was flipping pancakes and asking the kiddos what they wanted on top of their buttery pancakes, they all gave me a different answer. My daughter wanted strawberries, bananas and cream and my boys wanted blackberries and blueberries. The lightbulb went on! I decided to put every single fruit I had in the refrigerator on the pancakes and stack them as high as I could because everything looks prettier stacked. This is how the Fruit Pancake Stack with Coconut Syrup was born.
This Fruit Pancake Stack is layered with fresh fruits and drizzled with a tropical homemade coconut syrup. The coconut syrup is made with four ingredients and is easy to whip up. It is the perfect accompaniment to buttery golden pancakes and fresh fruit. This way you can grab a few buttermilk pancakes and choose your favorite fruit.
Let’s not forget about the freshly whipped cream. Handcrafted whipped cream is so underrated. It doesn’t take much time to whip heavy whipping cream and the effort makes all of the difference. This recipe calls for Goldie’s Buttermilk Pancakes because they are so tender and perfect. Buttermilk is the star ingredient in these pancakes. https://www.modernhoney.com/goldies-banana-walnut-buttermilk-pancakes-with-fayes-syrup/
- 3 cups Flour
- 1 Tablespoon Baking Powder
- 1 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/3 cup Sugar
- 3 Eggs
- 4 - 4 1/2 cups Buttermilk
- 6 Tablespoons Butter melted
- 1 - 14 ounce Can Coconut Milk not lite
- 1/2 cup Sugar
- 2 Tablespoons Light Karo Syrup
- Pinch of Salt
- Strawberries Blueberries, Blackberries, Kiwi, Bananas, Peaches, Nectarines, Pineapple, Coconut, or any of your favorites.
- 1 1/2 cup Heavy Cream
- 1/4 cup Powdered Sugar
- In large bowl, combine flour, baking powder, baking soda, salt and sugar and stir until combined. Add eggs, buttermilk, and melted butter and whisk to combine. Batter should have some lumps. Embrace the pancake batter lumps.
- Heat skillet over medium-low heat. Test for readiness by sprinkling some water on pan and if it spatters off the griddle, it's hot enough. Coat with butter or spray with non-stick cooking spray.
- Using a 1/2 cup, pour pancake batter onto pan or skillet. When bubbles appear on top of pancake, flip to cook the other side. Watch carefully as pancakes can brown quickly. Keep it at a lower heat to ensure that the inside gets cooked through without the outside getting too brown. Serve warm.
- To make syrup: place canned coconut milk, sugar, and karo syrup in medium saucepan over medium heat. Whisk together and cook for 8-10 minutes or until it starts to simmer. Once it starts to simmer and thicken, remove from heat and serve.
- To make whipped cream: Using mixer, whip cream until soft peaks form. Stir in powdered sugar and sweeten to taste and whip for 20 seconds longer.
- To make pancake stack: Place pancake on serving platter. Top with fresh fruit. Repeat until all the fruit is used. Drizzle coconut syrup over top of pancakes. Top with dollop of fresh cream.
This is the perfect weekend to impress your guests or your family with this Fruit Pancake Stack with Coconut Syrup. Have a fabulous weekend everyone and as always, thanks for your support! It means so much. xoxo