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.

Ingredients

Units Scale

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

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix buttermilk, egg, and melted butter until combined. Pour into the dry ingredients and stir just until mixed.
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.
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.
Arrange on a platter and serve as-is or drizzle lightly with maple syrup or honey before serving.

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.

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