Mini Pancake Skewers

Ingredients

For the Mini Pancakes

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract

For Assembly

• 1 cup strawberries, hulled and sliced thick
• 1 cup blueberries
• 1 banana, sliced
• Maple syrup, for serving
• 12 short wooden skewers

Substitutions

• Replace melted butter with neutral oil or melted dairy-free butter.

Instructions

Step 1: Make the batter

Whisk flour, sugar, baking powder, baking soda, and salt. Whisk buttermilk, egg, butter, and vanilla separately, then stir together just until combined.

Step 2: Cook mini pancakes

Heat a nonstick skillet over medium-low heat. Drop 1 tablespoon batter per pancake and cook until bubbles appear; flip and cook 30 to 45 seconds more.

Step 4: Assemble

Thread mini pancakes, strawberries, banana slices, and blueberries onto the skewers.

Step 5: Serve

Serve immediately with maple syrup on the side.

How to Store Leftovers

Store the cooked mini pancakes separately from the cut fruit. Refrigerate pancakes in a sealed container for up to 3 to 4 days; strawberries and banana are best used sooner because they soften and release moisture.

Assemble fresh skewers only when you are ready to serve them.

How to Reheat

Remove the fruit from the skewers before reheating. Warm the mini pancakes briefly in a dry skillet, toaster oven, or microwave, then rebuild the skewers with fresh strawberries, blueberries, and banana.

Do not heat the assembled fruit skewers; the berries and banana soften quickly and release moisture.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions