Pancake Platter

Blogging Marathon #139 Week 3, Day 3
Theme : Easy breakfast recipes

I wanted to make a big breakfast platter with a lot of fruits, yogurt and French toast, all of which is easy to assemble and prepare. I ran out of bread, so ended up making pancakes instead. I also ran out of berries, those would have been a colorful addition to any breakfast board!

The pancakes here are gingerbread flavor. I have been using this base recipe for a longtime now. I added some cinnamon powder and dried ground ginger to the base recipe to get the gingerbread flavor. It’s a good combination for fall/winter. For regular pancakes, you can skip these two and add 2 teaspoons of vanilla extract to the liquid mixture.

I used the same batter to make some waffles too, this was just to speed up the process. Faster cooking time is important when you have to feed a hungry teenager 😊!

To assemble the board, arrange the pancakes (and waffles) first. Add the syrup in small ramekins/bowls and keep on the sides. Arrange fruits of your choice to fill the rest of the board. Serve and enjoy!


  • 1 cup all purpose flour*
  • 1 tablespoon brown sugar/molasses
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon ground dried ginger
  • 1/2 cup milk
  • 1/2 cup buttermilk
  • 1 egg
  • 1 tablespoon oil/ melted butter
  • Butter/oil to grease the pan

*Can substitute whole wheat flour in whatever proportion you like to make up 1 cup flour in total.


  • In a mixing bowl, add all the dry ingredients.
  • In a microwave safe bowl, add the milk and buttermilk. Heat for 15-20 seconds till it’s lukewarm. Add the egg and oil. Mix well.
  • Pour this into the dry ingredients and mix well with a whisk until it’s all smooth and combined.
  • Heat and grease a pan. Make pancakes with the batter. Serve with maple syrup and fruits of your choice.


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