Print

Mini Pancake Stacks

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
  2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Drop small spoonfuls of batter onto the skillet to form mini pancakes about 1.5–2 inches wide.
  6. Cook until bubbles form on the surface, then flip and cook for another 30–60 seconds until golden brown.
  7. Transfer pancakes to a plate and let cool slightly.
  8. Assemble mini stacks by layering 2–3 pancakes with syrup, fruit, or whipped cream in between.
  9. Secure each stack with a toothpick or small skewer.
  10. 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

Find it online: https://thefamilycooking.com/mini-pancake-stacks/