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
Units
Scale
- 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
