Mini Pancake Stacks with Mixed Berries & Maple Syrup are a charming and elegant addition to any brunch table or special event. These fluffy, bite-sized pancakes are layered on skewers, topped with fresh berries and maple syrup, and finished with a garnish of mint or microgreens for a refined touch.
Why You’ll Love This Recipe
These mini pancake stacks are as beautiful as they are delicious. They’re easy to prepare, versatile, and perfect for entertaining. Whether you’re hosting a bridal shower, brunch buffet, or festive breakfast, these delightful stacks are guaranteed to impress. Their individual portions make them convenient for guests, and their sweet, fruity flavor pairs wonderfully with a touch of maple syrup.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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all-purpose flour
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sugar
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baking powder
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baking soda
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salt
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buttermilk
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egg
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melted butter (plus extra for the pan)
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vanilla extract
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fresh mixed berries (raspberries, blackberries, blueberries)
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maple syrup, for drizzling
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fresh microgreens or mint, for garnish
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toothpicks or mini skewers for serving
Directions
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In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
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Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
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Heat a lightly buttered nonstick skillet over medium heat.
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Drop small rounds of batter (about 1 tablespoon each) onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
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Repeat until all the batter is used, yielding approximately 30 mini pancakes.
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Stack 2–3 pancakes on each skewer or toothpick.
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Top with a spoonful of mixed berries and a drizzle of maple syrup.
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Garnish each stack with a sprig of microgreens or mint.
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Serve warm or at room temperature.
Servings and timing
This recipe yields approximately 10–12 mini pancake stacks.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
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Fruit Swaps: Substitute mixed berries with sliced strawberries, banana slices, or pomegranate arils.
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Flavor Infusion: Add a dash of cinnamon or lemon zest to the batter for an extra flavor boost.
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Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend.
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Dairy-Free Alternative: Replace buttermilk with almond milk plus 1 teaspoon of vinegar, and use dairy-free butter.
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Nutty Topping: Sprinkle chopped nuts like almonds or pecans for added crunch.
storage/reheating
Store leftover mini pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave for 10–15 seconds or warm them in a skillet over low heat. Assemble the stacks with berries and syrup just before serving to maintain freshness.
FAQs
How far in advance can I make these mini pancakes?
You can make the pancakes a day ahead and store them in the fridge. Assemble with toppings just before serving.
Can I freeze the mini pancakes?
Yes, freeze them in a single layer and reheat before assembling the stacks.
What if I don’t have buttermilk?
You can make a substitute by mixing ¾ cup of milk with 2 teaspoons of lemon juice or vinegar and letting it sit for 5–10 minutes.
How do I prevent the pancakes from sticking?
Use a nonstick skillet and lightly butter it between batches.
Can I make them without eggs?
Yes, substitute the egg with ¼ cup of unsweetened applesauce or a commercial egg replacer.
How many stacks does this recipe yield?
It makes about 10–12 stacks, depending on how many pancakes you use per skewer.
Are these suitable for kids?
Absolutely, they are bite-sized and naturally sweetened—great for kids’ parties or school snacks.
Can I serve these cold?
They can be served at room temperature, but they taste best slightly warm.
How do I keep them warm for a party?
Place the finished stacks in a warm oven (around 200°F or 90°C) until ready to serve.
Do I have to use skewers?
No, you can serve them as simple stacks on a platter without skewers if preferred.
Conclusion
Mini Pancake Stacks with Mixed Berries & Maple Syrup offer a sophisticated twist on a breakfast classic, turning simple ingredients into a visually stunning and crowd-pleasing dish. Perfect for events or a special morning treat, they combine convenience with charm and flavor.
Print
Mini Pancake Stacks with Mixed Berries & Maple Syrup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10–15 mini stacks 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy mini pancake stacks served with mixed berries, maple syrup, and garnished with fresh herbs—perfect as bite-sized treats for brunches or parties.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 3/4 cup buttermilk
- 1 egg
- 1 tablespoon melted butter (plus extra for the pan)
- 1/2 teaspoon vanilla extract
- 1 cup fresh mixed berries (raspberries, blackberries, blueberries)
- Maple syrup, for drizzling
- Fresh microgreens or mint, for garnish
- Toothpicks or mini skewers for serving
Instructions
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, egg, melted butter, and vanilla extract.
- Combine wet and dry ingredients until just mixed. Do not overmix.
- Heat a lightly buttered nonstick skillet over medium heat.
- Spoon out small rounds of batter (about 1 tablespoon each) and cook until bubbles form on the surface.
- Flip and cook the other side until golden. Repeat to make about 30 mini pancakes.
- Stack 2–3 mini pancakes and secure with a skewer or toothpick.
- Top each stack with a spoonful of mixed berries and a drizzle of maple syrup.
- Garnish with a sprig of microgreens or mint. Serve warm or at room temperature.
Notes
- Do not overmix the batter to keep the pancakes fluffy.
- Mini pancakes can be made ahead and reheated briefly before serving.
- Try different fruits or toppings to suit the occasion.
Nutrition
- Serving Size: 1 mini stack (approx. 2–3 pancakes)
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
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