In case you missed it yesterday, I posted a little something called Quest for the Best Protein Pancake Mix. I tested out 8 different brands of protein pancake mixes in search of the best one, based on taste/texture, nutrition, ingredients and value. So what do you do when you have EIGHT different protein pancake mixes in your tiny little San Francisco apartment?? You have a feast, that’s what.
Unlike my usual blog posts, this feast is less about the recipes for a couple syrups you see here but more about the idea of having a buffet of pancakes with all the fixings for your next brunch. Because who doesn’t like pancakes?! It’s honestly pretty easy to throw something fun together that your friends and family will love.
I think one of the key points to a successful brunch buffet is adding things that are different heights to your buffet table. This platter of toppings is actually set on a cake stand at the table and you can see I used a bunch of different glass dishes of varying heights to add visual appeal (and make sure everyone can see what goodies are available).
Here are the toppings I set out on the table:
- Peanut butter
- Chocolate chips
- Toasted coconut
- Fresh fruit like strawberries, raspberries, blueberries, and bananas
- Homemade granola (recipe in my 2nd eBook)
- Vanilla Greek yogurt
- Maple syrup
- Blueberry and strawberry syrup (recipes below)
Melt the chocolate and peanut butter for some extra decadence! Yum.
To keep the pancakes warm, I recommend adding them to the table once everything else is set up and ready to go. As you cook them, stick them on a baking sheet covered in foil to keep the heat in. If they’ll be sitting for a while before guests arrive, just stick them in the warming drawer of your oven. Once you move them to the table they’ll stay warm for a while, but you can help them out by using platters on top of a hot plate set on the lowest setting OR you could just pick up one of those buffet food warmers (which are surprisingly cheap and great for routine party hosts/hostesses). You’ll really only need those if guests are going to be grazing on the pancakes over an extended period. Check out this one or this one.
Don’t forget the powdered sugar to shake on top!
And here are the recipes for the fruit syrups you see in the middle!
Strawberry Maple Syrup
- 2 cups strawberries chopped
- 1/4 cup maple syrup
Add strawberries and maple syrup to a small pot and bring to a boil over medium-high heat.
Lower heat to medium-low and continue to boil/simmer for 10-15 minutes or until strawberries are very soft.
Allow mixture to cool slightly, then add to a food processor or blender and process until smooth.
Blueberry Maple Syrup
- 2 cups blueberries
- 1/4 cup maple syrup
Add blueberries and maple syrup to a small pot and bring to a boil over medium-high heat.
Lower heat to medium-low and continue to boil/simmer for 10-15 minutes until the blueberries have burst.
Allow the mixture to cool slightly, then blend in a blender or food processor until smooth.