Easy Mini Pancake Skewers
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 breakfasts, a fun brunch menu or party.
We use tiny pancakes, also called silver dollar pancakes, to create mini stacks of fruity pancake skewers. They can be drizzled with syrup, topped with chocolate sauce or dipped in apple butter to create a decadent treat.
These are ideal for adding to a beautiful brunch spread, one that the whole family is sure to love! I love the idea of serving them at a baby or bridal shower.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
These pancake skewers would make a festive treat for all of your patriotic celebrations too! 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 non stick 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 clean up a breeze!
- Bamboo skewers – for creating the pancake skewers.
Pancake Skewer Details
Prep: 15 mins
Cook Time: 5 – 10 mins
Total: 20-25 mins
Yield: 12 mini pancake skewers
Ingredients
Here are a few of the basic pantry staples that you will need to get started with this easy recipe.
- All purpose flour – this is my go-to flour choice for most recipes.
- Baking powder – for making the pancakes rise and become fluffy.
- Granulated sugar – great for a touch of sweetness to the batter.
- Milk – whatever you have in the fridge works.
- Butter – melted and room temperature.
- Egg – we’re currently loving farm fresh eggs!
- Fresh fruit – we use strawberries, blueberries and a banana.
Substitutions
Don’t be too quick to run out to the grocery store! Try a few of these substitutions instead…
- Use buttermilk when possible, 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
- In a large bowl combine flour, baking powder, sugar and salt.
2. Whisk together egg, milk, melted butter and vanilla and mix until combined.
3. Add wet ingredients to the dry and mix together until a batter forms, it will be thick but should not be lumpy.
4. Pour the batter into a squeeze bottle or large freezer bag (snip off a corner of the bag once filled).
5. Pre heat the skillet on medium heat.
6. Spray the center with cooking spray.
7. Drop a tablespoon of batter onto the pan using the squeeze bottle.
8. Cook for 1 minute.
9. Flip once bubbles appear on the top and cook for an addition 1-2 mins
10. Repeat with remaining batter and then set aside the little pancakes.
11. Wash the fresh strawberries and cut into rounds. Slice the banana into rounds and rinse the blueberries.
12. Onto 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 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, 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 over mixing 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.
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, 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. Preschool aged kids will especially love placing pancakes and fruit on each skewer, and then eating them of course!
This would make a great activity to practise fine motor skills and use as a preschool snack or picnic lunch. My boys would have loved it at that age… now they are more into the eating part.
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 Mc Donalds 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 1/2 cup all purpose flour
- 3 tsp baking powder
- 1 Tbsp granulated sugar
- 1 1/4 cup milk
- 3 Tbsp butter melted and room temperature
- 1 egg
- 1/2 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).
- Pre heat 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 mins
- 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
Nutrition
