Easy Mini Pancake Skewers
Mini pancake skewers turn any morning into a party! These bite-sized stacks of fruit and fluffy pancakes are perfect for brunches, birthdays, and beyond!
These mini pancake skewers are so much more fun than regular pancakes! They honestly don’t take a ton of work and make the perfect finger food for special occasions or any morning that needs a spark of fun.
Imagine all the best parts of brunch — sweet fruit, fluffy pancakes, warm syrup — then shrink it down and pop it on a stick. These mini pancake skewers are simple, colorful, and guaranteed to make your next brunch feel a little more like a celebration and a little less like just another morning at the griddle.
These little stacks of silver dollar pancakes and fruit deliver all the cozy charm of a classic breakfast, but in a mini, party-friendly format. They can then be drizzled with syrup, topped with chocolate sauce, or dipped in whipped cream to create a decadent treat.
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Why You’ll Love This Recipe
These mini stacks are everything we love about breakfast — fluffy mini pancakes, sweet berries, soft bananas, warm maple syrup — but served on a stick, so they’re cute and convenient.
They’re equally perfect for casual weekends and celebrations alike. Plus, these mini breakfast skewers are festive, surprisingly easy to make, and totally customizable with your favorite toppings.
These pancake skewers would make a festive treat for all of your patriotic celebrations! Combine fresh fruit and mini pancakes into a fun red, white, and blue breakfast or dessert.
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Supplies
- Skillet, griddle, or non-stick pan – I really like this white granite nonstick pan set. It’s pretty and functional!
- Large-sized mixing bowl – This Pyrex set is my go-to.
- Measuring cups and spoons – These ones are awesome!
- Squeeze bottle or piping bag – Used to easily distribute small amounts of batter.
- Rubber spatula – For flipping the pancakes.
- Whisk or spoon – For mixing the batter.
- Paper towel – Making cleanup a breeze!
- Bamboo skewers – For creating the pancake skewers.
Mini Pancake Skewer Details
Prep: 15 Minutes
Cook Time: 5-10 Minutes
Total: 20-25 Minutes
Yield: 12 Mini pancake skewers
Ingredients
- All-purpose flour – The trusty base that keeps your pancake batter light and tender. It’s my go-to flour choice for most recipes.
- Baking powder – For making the pancakes rise and become fluffy.
- Granulated sugar – Just a hint so your tiny pancakes taste like a treat.
- Milk – Whole, skim, almond…whatever’s in the fridge works.
- Butter – Melted goodness that brings the flavor only real butter can.
- Egg – Helps everything hold together and gives that perfect golden brown finish.
- Salt – Just a tiny pinch, but it wakes up all the other flavors.
- Fresh fruit – We love strawberries, blueberries, and bananas for color and sweetness.
Substitutions
Don’t be too quick to run out to the grocery store! Try a few of these substitutions instead…
- Use buttermilk when possible, as it tends to create a more moist, fluffy pancake.
- Real butter is always preferred, but margarine or vegetable oil may be used in a pinch.
- Whole wheat flour or almond flour can be used instead of all-purpose, however the consistency of the batter might change.
Instructions
1. In a medium bowl, combine flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk the egg, milk, melted butter, salt, and vanilla (if desired) together until smooth.
3. Add wet ingredients to the dry and mix together until a batter forms — it will be thick, but should not be lumpy.
4. Transfer the batter to a squeeze bottle or large freezer bag (snip off a corner of the bag once filled).
5. Preheat your skillet or griddle on medium heat.
6. Lightly grease the pan with cooking spray.
7. Drop tablespoons of batter onto the pan using the squeeze bottle.
8. Cook for 1 minute.
9. Once bubbles appear on top, flip and cook for an addition 1–2 minutes until golden brown.
10. Repeat with remaining batter and then set aside the little pancakes.
11. Prep your fruit — slice the strawberries, cut the bananas into rounds, and rinse the blueberries.
12. Thread the kabob sticks. Alternate a mini pancake, banana slice, and strawberry slice. Add a blueberry or two to the top of the stack.
13. Dust the skewers with powdered sugar and drizzle with maple syrup just before serving.
Tips and Tricks
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to over heat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium, as this helps prevent the pancakes from burning. If they start to cook too quickly, reduce the heat to medium low.
- Be sure to whisk the dry ingredients together before adding wet ingredients. Make sure that the melted butter is cooled before adding to the milk and egg.
- Pancake batter should always be thick but not lumpy. Avoid overmixing and allow the batter to rest for a few minutes so that the baking powder has time to activate.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time.
- Prevent the pancakes from sticking to the skillet by using non-stick cooking spray between batches. Olive oil or butter may also be used.
- Do not flip the pancakes until bubbles begin to form and pop. The outer edge should also begin to look more opaque.
- Using a squeeze bottle makes shaping evenly-sized pancakes much easier.
- Make different shaped mini pancakes with cookie cutters for extra fun shapes that kids will love.
- Assemble the skewers just before serving so the fruit stays fresh and bright.
- Thread the skewers loosely so the pancakes and fruit don’t get squished when stacked.
- Make the pancakes ahead and refrigerate for easy prep on busy days.
Recipe Notes
- Keep the pancakes warm before serving by placing them on a lined baking sheet in an oven set to the lowest temperature. Alternately, place them in a covered casserole dish to stay warm.
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Leftover pancakes can be frozen. Just separate each with parchment paper and place inside of a freezer bag for easy access.
- Reheat pancakes for one minute in the microwave.
This is a really fun recipe to make with the kids. Preschoolers will especially love placing pancakes and fruit on each skewer, and then eating them, of course!
It would make a great activity to practice fine motor skills and use as a preschool snack or picnic lunch. My boys would have loved it at that age, though now they’re more into the eating part.
Frequently Asked Questions
How long do mini pancakes last?
They keep in the fridge for 3–5 days or in the freezer for up to three months.
Can I make these pancakes ahead of time?
Absolutely — make them the night before and store them in an airtight container for quick assembly.
What’s the best way to reheat mini pancakes?
Warm them in the microwave for about a minute or pop them on a skillet until heated through.
More Pancake Recipes
If you think that these are great, then you simply have to try one of these 20+ Pancake Recipe Ideas! There’s a pancake recipe for every palate, even the picky ones.
- Banana Pancakes
- Chocolate Pancakes
- Pumpkin Spice Pancakes
- Mini Pancakes
- Cornmeal Pancakes
- Bisquick Pancakes
- Pancake Skewers
- Copycat McDonald’s Pancakes
- Blender Banana Oat Pancakes
- Carbquick Pancakes
- Caramel Apple Pancakes
- Grinch Pancakes
- Homemade Maple Syrup
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Recipe
Mini Pancake Skewers
Ingredients
- 1 ½ cup all-purpose flour
- 3 tsp baking powder
- 1 Tbsp granulated sugar
- 1 ¼ cup milk
- 3 Tbsp butter melted and room temperature
- 1 egg
- ½ tsp salt
- Fresh blueberries strawberries and banana
- 1 Tbsp powdered sugar
- Maple syrup
- Non-stick cooking spray
Instructions
- In a large bowl combine flour, baking powder, sugar, and salt.
- Whisk together egg, milk, melted butter, and vanilla and mix until combined.
- Add wet ingredients to the dry and mix together until a batter forms. It will be thick, but should not be lumpy.
- Pour the batter into a squeeze bottle or large freezer bag (snip off a corner of the bag once filled).
- Preheat the skillet on medium heat.
- Spray the center with cooking spray.
- Drop a tablespoon of batter onto the pan using the squeeze bottle.
- Cook for 1 minute.
- Flip once bubbles appear on the top and cook for an addition 1-2 minutes.
- Repeat with remaining batter and then set aside the little pancakes.
- Wash the fresh strawberries and cut into rounds. Slice the banana into rounds and rinse the blueberries.
- Onto the kabob sticks alternate a mini pancake, banana slice, and strawberry slice. Add a blueberry or two to the top of the stack.
- Dust the skewers with powdered sugar and drizzle with maple syrup before serving.
Video
Notes
- Using a squeeze bottle makes shaping evenly-sized pancakes much easier.
- Make different shaped mini pancakes with cookie cutters for extra fun shapes that kids will love.
- Assemble the skewers just before serving so the fruit stays fresh and bright.
- Thread the skewers loosely so the pancakes and fruit don’t get squished when stacked.
- Make the pancakes ahead and refrigerate for easy prep on busy days.
Nutrition
