why make this recipe
Mini pancakes are adorable and fun! They are perfect for breakfast, brunch, or a fun snack. When served on skewers, they become a playful treat that everyone can enjoy. These mini pancakes are not just easy to make but also allow you to mix and match toppings. Whether you like maple syrup, fresh fruits, or whipped cream, the possibilities are endless!
how to make Mini Pancakes for Pancake Skewers
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- Nonstick spray or oil for the pan
Directions:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate small bowl, beat the egg.
- Add the milk, melted butter, and vanilla extract to the egg and whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients.
- Stir gently until just combined; the batter should still be a little lumpy.
- Preheat a nonstick skillet or griddle over medium-low heat.
- Lightly grease the surface with nonstick spray or a small amount of oil.
- Scoop about 1 teaspoon of batter onto the skillet for each mini pancake.
- Cook for 1 to 2 minutes, until bubbles form and the edges look set.
- Flip and cook the other side for another 1 to 2 minutes, until golden brown.
- Transfer cooked pancakes to a plate and let them cool before skewering.
- Repeat with remaining batter, greasing the pan as needed.
how to serve Mini Pancakes for Pancake Skewers
To serve these mini pancakes, thread them onto wooden or metal skewers. You can alternate layers with pieces of fresh fruits like strawberries, bananas, or blueberries. Drizzle with warm maple syrup or chocolate sauce for extra flavor. These pancake skewers will be a hit at any gathering or family breakfast!
how to store Mini Pancakes for Pancake Skewers
If you have leftover mini pancakes, place them in an airtight container in the fridge. They can last for up to 2 days. To reheat, simply microwave them for a few seconds or warm them up on the stovetop. For longer storage, you can freeze them by placing cooled pancakes in a single layer on a baking sheet and then transferring them to a freezer-safe bag once frozen. They will stay good for up to 1 month.
tips to make Mini Pancakes for Pancake Skewers
- Ensure your skillet is not too hot to prevent burning the pancakes. Medium-low heat works best.
- Avoid over-mixing the batter; it’s okay if there are a few lumps.
- Experiment with flavored extracts like almond or maple for a unique taste.
- Add chocolate chips or nuts to the batter for extra flavor.
variation (if any)
You can create a variety of mini pancakes by adding different mix-ins like blueberries or shredded coconut to the batter. For a seasonal twist, try adding pumpkin puree and pumpkin spice for fall or cocoa powder for chocolate pancakes.
FAQs
Can I make these pancakes gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour.
Can I use milk alternatives?
Absolutely! Almond milk, oat milk, or any non-dairy milk work great in this recipe.
How do I know when the pancakes are ready to flip?
Look for bubbles forming on the surface and edges that appear set. This indicates they are ready to flip.
Mini Pancakes for Pancake Skewers
Ingredients
Method
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate small bowl, beat the egg.
- Add the milk, melted butter, and vanilla extract to the egg and whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients.
- Stir gently until just combined; the batter should still be a little lumpy.
- Preheat a nonstick skillet or griddle over medium-low heat.
- Lightly grease the surface with nonstick spray or a small amount of oil.
- Scoop about 1 teaspoon of batter onto the skillet for each mini pancake.
- Cook for 1 to 2 minutes, until bubbles form and the edges look set.
- Flip and cook the other side for another 1 to 2 minutes, until golden brown.
- Transfer cooked pancakes to a plate and let them cool before skewering.
- Repeat with remaining batter, greasing the pan as needed.
- Thread the mini pancakes onto wooden or metal skewers.
- Alternate layers with pieces of fresh fruits like strawberries, bananas, or blueberries.
- Drizzle with warm maple syrup or chocolate sauce for extra flavor.