Description
These Mini Pancakes are a delightful and fun twist on classic pancakes, perfect for breakfast or brunch. Light and fluffy, they’re cooked on a griddle until golden brown, then threaded onto skewers with fresh strawberries and creamy Nutella for a playful presentation that’s sure to impress.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 tablespoon sugar
- Pinch kosher salt
- ¾ cup milk
- 1 large egg
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
For Serving
- Sliced strawberries
- Nutella (chocolate hazelnut spread)
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, sugar, and a pinch of kosher salt in a medium bowl until evenly combined.
- Combine Wet Ingredients: In a separate small bowl, whisk together the milk, egg, melted and cooled butter, and vanilla extract until smooth and homogeneous. Pour the wet mixture into the dry ingredients and gently stir until just combined. The batter will be slightly lumpy, which is normal.
- Cook Mini Pancakes: Preheat a griddle or non-stick skillet over medium heat. Once hot, drop the batter by teaspoonfuls onto the surface to form small pancakes. Cook for 1 to 2 minutes until bubbles form on the surface and holes appear. Flip carefully and cook the other side until golden brown. Remove cooked pancakes and repeat with remaining batter.
- Assemble Skewers: Allow the mini pancakes to cool slightly. Thread them onto skewers, alternating with slices of fresh strawberries and dollops of Nutella for a fun and visually appealing presentation.
Notes
- Batter may be lumpy; do not overmix to keep pancakes tender.
- Mini pancakes can be made up to one hour in advance; cover to keep fresh.
- For freezing, place cooked mini pancakes on a baking sheet in a single layer and freeze until solid, then transfer to a sealed container or bag. Reheat gently before serving.
- Use a non-stick griddle or skillet for easiest cooking and flipping.
