Fruity Mini Pancake Skewers
Fruity mini pancake skewers are a fun, colorful breakfast idea that turns fluffy bite-size pancakes and fresh berries into an easy, hand-held treat perfect for brunch, kids’ breakfasts, and special occasions.
Equipment
- mixing bowls
- whisk
- nonstick skillet or griddle
- spatula
- wooden or bamboo skewers
Ingredients
- 1½ cups all-purpose flour
- 1 cup milk
- 2 tbsp mild vinegar (rice vinegar or apple cider vinegar)
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- neutral oil, for cooking
- fresh strawberries, hulled and halved
- fresh blueberries
- fresh raspberries
- maple syrup, for serving
- confectioners’ sugar (optional)
- bamboo or wooden skewers
Instructions
- Stir the vinegar into the milk and let it sit for about 5 minutes. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl mix eggs and melted butter, then add the milk mixture. Combine wet and dry ingredients just until smooth.
- Heat a lightly oiled nonstick skillet over medium heat. Drop about ½ tablespoon of batter for each pancake and cook 1–2 minutes per side until golden. Repeat with remaining batter and cool slightly.
- Wash and dry the berries. Hull and halve strawberries so they are similar in size to the mini pancakes.
- Thread a mini pancake and fruit alternately onto each skewer. Arrange on a platter and drizzle with maple syrup and confectioners’ sugar if desired.
Notes
You can swap the fruit based on season, use dairy-free milk and butter substitutes, or prepare the mini pancakes ahead of time and assemble just before serving for best texture.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 520mgPotassium: 220mgFiber: 3gSugar: 10gVitamin A: 420IUVitamin C: 32mgCalcium: 120mgIron: 2mg
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