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–+ servings
Mini pancake skewers with sliced strawberries and Nutella.

Mini Pancakes

Garnish With Lemon
Light and fluffy Mini Pancakes are skewered with layers of juicy strawberries and rich Nutella for a make-ahead brunch recipe that everyone will love.
4.69 from 16 votes
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Prep Time 10 minutes
Cook Time 2 minutes
Assembly 25 minutes
Total Time 37 minutes
Course Breakfast & Brunch
Cuisine American
Servings 8 people
Calories 112 kcal

Equipment

Ingredients
  

  • 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
  • Sliced strawberries
  • Nutella

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Instructions
 

  • Whisk together flour through salt in a medium bowl.
    1 cup all-purpose flour, 1 ½ teaspoons baking powder, 1 tablespoon sugar, pinch kosher salt
  • Whisk together milk through vanilla extract in a small bowl. Stir wet ingredients into dry ingredients until just combined. Batter may be a bit lumpy but that's OK.
    ¾ cup milk, 1 large egg, 2 tablespoons butter,, 1 teaspoon vanilla extract
  • Preheat griddle over medium heat. When griddle is hot, drop batter by teaspoonful onto griddle. Cook for 1-2 minutes or until bubbles appear, pop and holes appear in the batter. Flip pancakes and continue cooking until golden brown. Remove from griddle and repeat with remaining batter.
  • Thread cooled pancakes onto skewers, alternating with berries and chocolate hazelnut spread. Cover if not serving immediately. Can be made up to one hour ahead of time. See notes below for freezing instructions.
    Sliced strawberries, Nutella

Notes

  • Don't overmix your pancake batter or your pancakes may be tough. Mix until just combined and a few lumps remain. 
  • Flip the pancakes when the bubbles on top of the batter have popped and holes remain. The pancake should loosen easily from the griddle when they are ready to be turned. 
  • Only flip a pancake once during cooking. If you flip it too many times, it will deflate and lose some of its fluffiness.
  • A squeeze bottle or piping bag is a fast way to make a lot of mini pancakes quickly, but a regular old teaspoon works just as well, too.
  • Refrigerate cooked and cooled pancakes in a sealed container between layers of parchment paper for up to three days or freeze for up to two months. Mini pancakes can be served warm or at room temperature. Rewarm pre-cooked pancakes in a low oven until heated through, if desired.

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Nutrition

Serving: 1gCalories: 112kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 34mgSodium: 98mgPotassium: 61mgFiber: 0.4gSugar: 3gVitamin A: 158IUCalcium: 79mgIron: 1mg

Nutrition info not guaranteed to be accurate.

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