Why You’ll Love This Recipe
Mini Pancake Stacks are the ultimate brunch treat—fun, customizable, and crowd-pleasing. Their tiny size makes them ideal for portion control and easy serving, especially at buffets or events. You can dress them up for fancy gatherings or keep them simple for a kid-friendly breakfast option. Plus, they’re a great make-ahead option for busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Milk
- Egg
- Butter (melted)
- Vanilla extract
- Maple syrup (for serving)
- Fresh fruit (such as strawberries, blueberries, or banana slices)
- Whipped cream or yogurt (optional)
- Toothpicks or small skewers (for assembling)
Directions
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, mix milk, egg, melted butter, and vanilla extract.
- Combine wet and dry ingredients, mixing just until smooth—do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Drop small spoonfuls of batter onto the skillet to form mini pancakes (about 1.5–2 inches wide).
- Cook until bubbles form on the surface, then flip and cook for another 30–60 seconds until golden.
- Let pancakes cool slightly.
- Assemble stacks by layering 2–3 mini pancakes with syrup, fruit slices, or whipped cream in between.
- Secure each stack with a toothpick or skewer.
- Serve immediately or chill and serve with extra syrup on the side.
Servings and timing
This recipe makes about 12–15 mini stacks.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
- Berry Stacks: Add fresh berries between layers and on top.
- Chocolate Chip: Mix mini chocolate chips into the batter for a sweet twist.
- Nut Butter Drizzle: Add peanut butter or almond butter between layers or on top.
- Banana Pancakes: Mix mashed banana into the batter for natural sweetness.
- Savory Style: Skip the sugar and vanilla and serve with crispy bacon and a drizzle of syrup.
Storage/Reheating
Store leftover pancakes (unstacked) in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a toaster oven or skillet over low heat until heated through.
Stacks can be assembled just before serving.
Pancakes can also be frozen in layers with parchment paper between them. Reheat in the oven or toaster.
FAQs
Can I make mini pancake stacks ahead of time?
Yes, cook the pancakes in advance and assemble the stacks just before serving.
What’s the best way to keep pancakes warm?
Keep them in a warm oven (about 200°F/95°C) on a baking tray while finishing the rest.
Can I use pancake mix?
Absolutely—use your favorite mix and prepare as directed, then cook into small rounds.
How do I make perfectly round mini pancakes?
Use a piping bag or small cookie scoop to control the size and shape.
Can I make these gluten-free?
Yes, use a gluten-free flour blend or pancake mix.
Are mini pancake stacks good for kids?
Yes, they’re perfectly portioned and fun to eat, making them a great kid-friendly option.
Can I add toppings besides syrup?
Yes, try yogurt, whipped cream, honey, jam, or nut butters.
How do I serve them at a party?
Arrange them on a platter with toothpicks for easy grabbing, and offer syrup or fruit on the side.
Can I make them dairy-free?
Yes, substitute milk with a plant-based alternative and use dairy-free butter or oil.
How thick should the batter be?
It should be pourable but thick enough to hold its shape on the skillet. Adjust with a bit of extra milk or flour if needed.
Conclusion
Mini Pancake Stacks are a delightful twist on a breakfast classic—fun-sized, flavorful, and perfect for any occasion. Whether you’re serving them at brunch, a baby shower, or a cozy family breakfast, they bring charm and comfort to the table. Stack them high, serve them warm, and enjoy every bite-sized layer.
PrintMini Pancake Stacks
Mini Pancake Stacks are bite-sized towers of fluffy pancakes layered with fruit, syrup, or whipped cream—perfect for brunches, parties, or kid-friendly breakfasts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12–15 mini stacks
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
- 3/4 cup milk
- 1 large egg
- 2 tbsp melted butter (plus more for cooking)
- 1/2 tsp vanilla extract
- Maple syrup (for serving)
- Fresh fruit (strawberries, blueberries, banana slices)
- Whipped cream or yogurt (optional)
- Toothpicks or small skewers (for assembling)
Instructions
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Drop small spoonfuls of batter onto the skillet to form mini pancakes about 1.5–2 inches wide.
- Cook until bubbles form on the surface, then flip and cook for another 30–60 seconds until golden brown.
- Transfer pancakes to a plate and let cool slightly.
- Assemble mini stacks by layering 2–3 pancakes with syrup, fruit, or whipped cream in between.
- Secure each stack with a toothpick or small skewer.
- Serve immediately or refrigerate and serve chilled with extra syrup.
Notes
- Use a piping bag or small cookie scoop for evenly sized mini pancakes.
- Stacks can be assembled up to 2 hours ahead and chilled until serving.
- Keep pancakes warm in a low oven if making large batches.
- Frozen pancakes can be reheated in the toaster or oven.
Nutrition
- Serving Size: 1 mini stack (3 pancakes)
- Calories: 120
- Sugar: 4g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg
