A pancake board is a fun and easy way to feed your crowd. The variations are endless, and everyone will love loading up their plates from your beautiful pancake spread.

Overhead view of a breakfast spread arranged on a board, including pancakes, bacon, sausage, and fruit.

You’ve probably noticed that serving food on a board is super trendy. 

While you might be used to seeing meats and cheeses on a charcuterie platter, there’s no reason why pancakes can’t hop on this fun brunch trend!

About this pancake board

Pancake boards are a beautiful way to display a variety of tastes, textures, and colors. Restaurants have been serving up everything on boards lately, from charcuterie, to burgers, to hummus trios with colorful raw veggies. 

This pancake board allows you to showcase your own customized brunch platter of a variety of pancake flavors and sizes (silver dollar blueberry pancakes! Huge fluffy buttermilk pancakes! Oven-baked pancake squares!) along with sides and toppings that everyone will love. 

Pancakes, bacon, syrup, sausage, and strawberries on a board.

If you are looking for brunch ideas to serve a crowd with mixed dietary preferences, pancake boards are a great way to ensure that there’s no allergen contamination. One board can be gluten-free or nut-free, for example, and you’t have to worry that the butter knife contains traces of gluten or nuts. Separate boards keep it simple and fun for everyone. 

You can also load up boards with different kinds of toppings. One pancake board might feature lots of fruits and sauces like blueberry sauce and lemon cream cheese glaze, while another board might be stacked with bacon, sausage, and chopped nuts. Or, if you’re making a single board for yourself or your family, you can create a platter of your very favorite pancakes, sides, and toppings and sample them all. How tasty is that?

Close up of pancakes, blueberries, bacon, sausage, and toppings.

What you need for the board pictured

  • 12-18 buttermilk pancakes
  • cooked bacon 
  • cooked breakfast sausage links
  • fresh blueberries, washed
  • fresh strawberries, washed
  • Optional toppings, like maple syrup, maple cinnamon butter, nutella, whipped cream, sprinkles
Ingredients in separate bowls and plates, pancakes, fruit, toppings, and breakfast meats.

How to make it

On a large board, line your pancakes across the board as you would like. Have fun with it! The pancakes are the focal point of the board so we love to put them down the middle of the board.

Pancakes and syrup on a wooden board.

Next, place your bowls of toppings. Around the bowls, start to arrange the other items, starting with the largest items first (bacon and sausage).

Pancake board process image, partially set up.

Finish with the smallest items, sprinkling them into any gaps and holes. Try to have a variety of colors, and vary the colors that are near each other.

Close up of blueberries, bowls of sprinkles, and pancakes.

How to customize

  • Try a birthday pancake board! Serve up small birthday cake pancakes and load up the party toppings, like whipped cream, sprinkles, mini chocolate chips, and chocolate sauce.
  • Make a seasonal board, like a cinnamon-and-spice board in the fall with cinnamon butter, pumpkin spice pancakes, or a tuxedo board in the winter with oreo pancakes, chocolate syrup, and bright berry sauces. In the summer, your board can include lemon ricotta pancakes and plenty of fresh fruit
  • If you’re serving a brunch to a crowd, don’t worry about fitting everything on one board. You can have multiple boards, or keep the pancakes and toppings on the board while serving other sides in bowls or dishes near the board.
Stack of pancakes in front of large tray of breakfast items.

Make Ahead Ideas

You can prep a lot of items the day before, especially toppings and sauces. You can also mix the dry ingredients together for pancakes to make your morning move a little more quickly.

How to keep pancakes, bacon, and sausage warm

To keep pancakes and meat warm while waiting to compose the board, put them on top of a wire baking rack placed on top of a sheet pan in a warm oven (175-200ºF). This will keep them warm while you finish cooking the rest.

Tip!

If you feel like your strawberries need to be refreshed, place them in an ice bath for a few minutes to brighten their color. Dry well before placing them on the board so they don’t make the pancakes soggy.

Strawberry on the edge of a bowl of nutella.

Thirsty?

Need something to wash your pancakes down with? Try these breakfast sips:

Close up of pancakes in a decorative pattern surrounded by other breakfast items.
Overhead view of pancakes and other breakfast items decoratively placed on a board.

Get the Recipe: Pancake Board

Pancake boards are a fun and easy way to feed your crowd. The variations are endless, and everyone will love loading up their plates from your beautiful pancake spread.
No ratings yet

Ingredients

Pancake Board Basics

  • 12-18 buttermilk pancakes
  • 1 pound cooked bacon
  • 12 oz cooked breakfast sausage links
  • 1 pint fresh blueberries washed
  • 2 pounds fresh strawberries washed

Optional Toppings

  • maple Syrup
  • cinnamon and honey butter
  • nutella
  • whipped cream
  • sprinkles

Instructions

  • On a large board, line your pancakes across the board as you would like. Have fun with it! The pancakes are the focal point of the board so we love to put them down the middle of the board.
  • Next, place your bowls of toppings.
  • Around the bowls, start to arrange the other items, starting with the largest items first (bacon and sausage).
  • Finish with the smallest items, sprinkling them into any gaps and holes. Try to have a variety of colors, and don’t put similar colors together.

Notes

  • To keep pancakes and meat warm while waiting to compose the board, put them on top of a wire baking rack placed on top of a sheet pan in a warm oven (175-200ºF). This will keep them warm while you finish cooking the rest.
  • If you feel like your strawberries need to be refreshed, place them in an ice bath for a few minutes to brighten their color. Dry well before placing them on the board so they don’t make the pancakes soggy.
  • Nutrition information is an estimate and does not include toppings.
Calories: 669kcal, Carbohydrates: 31g, Protein: 38g, Fat: 44g, Saturated Fat: 15g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 1770mg, Potassium: 857mg, Fiber: 5g, Sugar: 15g, Vitamin A: 185IU, Vitamin C: 97mg, Calcium: 90mg, Iron: 2mg