These adorable bite-sized pancake stacks are layered with banana slices and topped with vibrant fresh fruits like blackberries, kiwi, and blueberries. Served on skewers or toothpicks, they’re perfect for brunch spreads, party platters, or a playful breakfast treat loved by both children and adults.

Why You’ll Love This Recipe

Mini Pancake Skewers with Fresh Fruit combine fun presentation with fresh, wholesome ingredients. They’re easy to prepare, customizable with your favorite fruits, and make breakfast or brunch feel extra special. Great for gatherings, school events, or just a cheerful weekend morning, these little skewers are as practical as they are delightful.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 3/4 cup buttermilk
• 1 egg
• 1 tbsp melted butter
• 1 banana, sliced
• 1 kiwi, peeled and sliced into rounds
• 6–8 blackberries
• 6–8 blueberries
• Maple syrup or honey, for drizzling (optional)
• Mini skewers or toothpicks

Directions

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, and melted butter until fully combined.
3. Pour the wet ingredients into the dry and stir just until mixed. Do not overmix—the batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed.
5. Use a teaspoon or small spoon to pour mini-sized pancake portions onto the skillet. Cook for about 1–2 minutes until bubbles form on the surface, then flip and cook for another 30–60 seconds until golden brown.
6. Let the mini pancakes cool slightly before assembling.
7. To assemble, place a mini pancake on a skewer, add a banana slice, then another mini pancake. Top with your choice of fruit—kiwi, blackberry, or blueberry—and secure with the skewer or toothpick.
8. Arrange the skewers on a serving platter and drizzle lightly with maple syrup or honey if desired. Serve immediately.

Servings and timing

This recipe yields approximately 10–12 mini pancake skewers.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Fruit alternatives: Try strawberries, raspberries, grapes, or orange segments for different colors and flavors.
• Chocolate chip pancakes: Add mini chocolate chips to the batter for a sweeter twist.
• Yogurt dip: Serve with a side of vanilla Greek yogurt for dipping.
• Nutty topping: Sprinkle chopped nuts like almonds or pistachios on top before serving.
• Gluten-free version: Use a gluten-free flour blend to make the batter suitable for dietary needs.

Storage/Reheating

Mini pancakes can be made ahead and stored in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet or in the microwave for a few seconds before assembling the skewers.
Assembled skewers are best served fresh to maintain the texture of the fruit and pancakes. Avoid freezing once assembled.

FAQs

Can I make the pancakes ahead of time?

Yes, you can cook the mini pancakes a day ahead. Store them in the refrigerator and reheat briefly before assembling.

What size should the pancakes be?

Use about 1 teaspoon of batter per pancake. They should be bite-sized, around 2 inches in diameter.

Can I use regular milk instead of buttermilk?

Yes, buttermilk gives a fluffier texture. To make a substitute, mix 3/4 cup milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes.

Can I prepare the skewers in advance?

Assemble just before serving to keep the fruit fresh and the pancakes soft. If prepping ahead, cover and refrigerate for up to 2 hours.

Are these good for kids’ lunchboxes?

Yes, they’re kid-friendly and can be packed as a fun snack. Consider omitting syrup and wrapping them tightly for transport.

What’s the best way to serve them at a party?

Arrange the skewers on a large platter or stand them upright in a glass or jar for easy grabbing.

Can I add protein to the recipe?

Yes, serve with Greek yogurt or a nut butter dip for extra protein. You can also add protein powder to the pancake batter.

Are these skewers freezer-friendly?

The pancakes can be frozen, but assembled skewers are not recommended for freezing due to the fruit.

Can I make a vegan version?

Yes. Use plant-based milk and egg substitutes like flaxseed meal. Replace butter with coconut oil or vegan margarine.

What kind of syrup is best?

Pure maple syrup or honey pairs best. For a more indulgent touch, try a drizzle of chocolate or caramel sauce.

Conclusion

Mini Pancake Skewers with Fresh Fruit are a playful, vibrant, and delicious way to enjoy breakfast or brunch. Easy to make and endlessly customizable, they’re sure to brighten any table—whether you’re feeding guests, packing lunchboxes, or treating yourself to something special. With their charming presentation and satisfying flavor, these mini skewers make breakfast fun and memorable.

Mini Pancake Skewers with Fresh Fruit

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 mini skewers 1x
• Category: Breakfast
• Method: Pan-Fried
• Cuisine: American
• Diet: Vegetarian

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Description

These adorable bite-sized pancake stacks are layered with banana slices and topped with vibrant fresh fruits like blackberries, kiwi, and blueberries. Served on skewers, they’re perfect for brunch spreads, parties, or a playful breakfast treat loved by kids and adults alike.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 3/4 cup buttermilk
• 1 egg
• 1 tbsp melted butter
• 1 banana, sliced
• 1 kiwi, peeled and sliced into rounds
• 6–8 blackberries
• 6–8 blueberries
• Maple syrup or honey, for drizzling (optional)
• Mini skewers or toothpicks

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Instructions

1. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix buttermilk, egg, and melted butter until combined. Pour into the dry ingredients and stir just until mixed.
3. Heat a non-stick skillet over medium heat. Use a teaspoon to pour mini-sized pancake batter onto the skillet. Cook until bubbles form, then flip and cook another 30–60 seconds.
4. Once cooled, assemble the skewers: stack 2–3 mini pancakes with a slice of banana in between, then top with a fruit of choice (blackberry, kiwi round, or blueberry). Secure with a skewer or toothpick.
5. Arrange on a platter and serve as-is or drizzle lightly with maple syrup or honey before serving.

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Notes

• Make the mini pancakes in advance and store in the fridge for easy assembly later.
• Use a squeeze bottle or piping bag to portion mini pancakes more precisely.
• Try adding strawberries or grapes for more fruit variety.

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Nutrition

• Serving Size: 1 skewer
• Calories: 90
• Sugar: 4g
• Sodium: 100mg
• Fat: 3g
• Saturated Fat: 1.5g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg