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A wooden platter with pancakes, butter, bacon, strawberries, raspberries, blackberries, blueberries, apple slices, pineapple, cantaloupe, and a dish of syrup.

How To Make A Fruit And Pancake Charcuterie Board

Author: Jessica Haggard
Make ordinary mornings feel like a party with this breakfast charcuterie board. Fluffy pancakes, crispy bacon, and fresh fruits come together to create a hearty, stunning spread. Made in less than an hour, this breakfast board is ideal for a weekend brunch, holiday morning, or any special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 552 kcal

Ingredients
 
 

For the Pancakes:

  • 2 cups pancake batter homemade or store-bought mix
  • Butter or oil (for cooking)

For the Protein and Extras:

  • 8 slices bacon cooked until crisp
  • 4 tablespoons butter cut into cubes
  • maple syrup for serving

Fresh Fruits:

  • 1 cup whole strawberries
  • ½ cup raspberries
  • ½ cup blackberries
  • ½ cup blueberries
  • 1 apple sliced
  • 1 peach or nectarine, sliced
  • 1 cup pineapple chunks
  • 1 cup cantaloupe cubed
  • fresh mint leaves for garnish

Instructions
 

  • Heat a greased skillet over medium. Pour ¼ cup of batter per pancake. Cook until surface bubbles form, flip, and brown until golden. Repeat to make 12–15 small pancakes.
  • Fry in a skillet or bake until crispy. Drain on paper towels and set aside.
  • Rinse and dry all produce. Slice the apple and peach; cube the cantaloupe and pineapple. Keep berries whole.
  • Arrange pancakes in a curved line down the center of a large board. Surround with fruit clusters. Add bacon stacks, butter cubes, and a small bowl of maple syrup.
  • Top with fresh mint leaves. Serve immediately while warm and allow guests to build their own plates.

Notes

  • Keep syrups and spreads in small containers so the pancakes don't get soggy before they reach the plate.
Serve:Pair with yogurt or cream cheese for dipping, coffee, tea, fresh juice, a pineapple and banana smoothie, or a seasonal fall mocktail.
Store: Keep leftover pancakes and bacon in separate airtight containers in the refrigerator for up to 2 days, and keep cut fruits in a sealed container for the same duration. For longer storage, freeze pancakes in a single layer before transferring to a freezer bag for up to 1 month, then reheat in a toaster or oven.

Nutrition

Calories: 552kcalCarbohydrates: 51gProtein: 13gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 105mgSodium: 728mgPotassium: 572mgFiber: 7gSugar: 25gVitamin A: 2116IUVitamin C: 45mgCalcium: 178mgIron: 2mg
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