This pancake board is a fun, customizable brunch idea loaded with fluffy pancakes, fresh fruit, creamy spreads. Perfect for sharing.

About 18 buttermilk pancakes

¾ cup raspberries

¾ cup sliced strawberries

1 cup blueberries

½ cup mini chocolate chips

1 cup whipped cream

2 bananas, peeled and sliced

½ cup salted butter, sliced into small pats (1 stick)

¼ cup peanut butter

¼ cup hazelnut spread

1 cup real maple syrup

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1. Keep the pancakes warm in a 200°F oven until ready to serve.

2. Arrange all toppings on a large board, leaving a clear space down the middle for the pancakes.

3. Keep spreads like peanut butter, hazelnut spread, and maple syrup in jars or small bowls for easy serving.

4. Add the warm pancakes to the center of the board when ready to serve.

5. Peel and slice bananas just before serving to keep them fresh.

6. Serve immediately and let everyone build their own perfect pancake stack.

Make pancakes slightly smaller (4–5 inches) so guests can try different topping combinations.

Slice bananas and strawberries just before serving to keep them fresh.

Use small jars or bowls for neat presentation of spreads and syrups.

Layer pancakes with wax paper if making ahead.

Store leftover pancakes in the fridge for up to 3 days or freeze for up to 2 months.

Reheat in toaster, oven, or microwave until warm.