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

• In Mini Pancake Skewers, unsweetened oat or soy milk can replace dairy milk in the same quantity; choose a neutral flavor.
• 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

Cool Mini Pancake Skewers completely, stack portions with parchment between them, and refrigerate airtight for up to 3 days. Freeze a single layer before transferring to a freezer bag for longer storage.

How to Reheat

Reheat Mini Pancake Skewers in a toaster, dry skillet, or 325°F oven until warm; avoid adding liquid.

Ways to Serve

• Maple syrup
• Greek yogurt dip
• Fresh berries
• Breakfast sausage

Common Mistakes to Avoid

• Using a pan that is too hot.
• Overmixing the batter.
• Pressing or flipping repeatedly.

Nutrition Information

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

Frequently Asked Questions