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Fluffy Buttermilk Pancake Charcuterie Board

Fluffy Buttermilk Pancake Charcuterie Board - featured image
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A delightful brunch recipe combining ultra-fluffy buttermilk pancakes with a variety of sweet and savory charcuterie board accompaniments, perfect for entertaining and sharing.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (480ml) buttermilk, well shaken
  • 2 large eggs, room temperature
  • 1/4 cup (60g) unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract (optional)
  • Fresh berries (strawberries, blueberries, raspberries – seasonal)
  • Banana slices or stone fruits like peaches (summer swap)
  • Assorted nuts (toasted pecans, almonds, or walnuts)
  • Soft cheeses (ricotta, mascarpone, or cream cheese)
  • Honey or maple syrup for drizzling
  • Greek yogurt or flavored yogurt dip (can substitute with coconut yogurt for dairy-free)
  • Cured meats like prosciutto or salami (optional)
  • Fresh mint or basil leaves for garnish

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Combine Wet Ingredients: In a separate bowl, beat eggs, then add buttermilk, melted butter, and vanilla extract. Whisk until smooth and slightly frothy.
  3. Make the Batter: Pour wet ingredients into dry mixture and gently fold with a spatula until just combined; some lumps are fine.
  4. Preheat the Skillet: Heat skillet or griddle over medium heat for 3–5 minutes and lightly grease with butter or oil.
  5. Cook Pancakes: Pour 1/4 cup batter onto skillet. Cook 2–3 minutes until bubbles form and edges set, then flip and cook 1–2 minutes until golden brown.
  6. Keep Warm: Transfer cooked pancakes to a plate and cover loosely to keep warm while finishing the batch.
  7. Assemble the Board: Arrange pancakes on a serving board surrounded by fresh berries, banana slices, dollops of cheese, nuts, honey or syrup, and yogurt. Add cured meats if desired.
  8. Garnish and Serve: Finish with fresh mint or basil leaves and serve immediately.

Notes

For gluten-free, substitute all-purpose flour with almond or oat flour. For dairy-free, use almond milk with lemon juice to mimic buttermilk and replace butter with coconut or neutral oil. Avoid overmixing batter to keep pancakes fluffy. Keep cooked pancakes warm on a wire rack in a low oven (200°F) to prevent sogginess.

Nutrition

Keywords: buttermilk pancakes, charcuterie board, brunch recipe, fluffy pancakes, easy brunch, sweet and savory, pancake board

Find it online: https://emmayum.com/fluffy-buttermilk-pancake-charcuterie-board-easy-recipe-for-perfect-brunch/