Description

These fluffy mini pancake skewers are a fun, bite-sized twist on classic pancakes, perfect for after school snacks or parties. Kids and adults alike will love stacking, skewering, and drizzling them with syrup for a playful and delicious treat.

Ingredients

Scale

1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup milk (whole milk preferred, or oat/almond milk)
2 tablespoons unsalted butter, melted (plus extra for greasing pan)
1 teaspoon vanilla extract
Maple syrup (for serving)
Optional: fresh fruit (strawberries, blueberries, banana rounds)
Optional: mini chocolate chips
Optional: powdered sugar (for dusting)
Optional: whipped cream
Wooden skewers or lollipop sticks (about 6 inches)

Instructions

Measure flour, sugar, baking powder, and salt into a medium bowl.
In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract.
Pour wet ingredients into dry and whisk gently until just combined. Do not overmix; small lumps are okay.
Let batter rest for 5 minutes to hydrate and activate baking powder.
Preheat a nonstick skillet or griddle over medium-low heat and brush lightly with melted butter or oil.
Using a tablespoon or small cookie scoop, drop batter onto the pan to form 1.5-inch circles. Space apart.
Cook for about 1 minute, until bubbles form and edges set. Flip and cook another 30–45 seconds until golden.
Transfer cooked pancakes to a wire rack or plate. Repeat until all batter is used (makes 24–28 mini pancakes).
Once pancakes are slightly cooled, thread 3–4 onto each skewer, alternating with fruit or chocolate chips if desired.
Arrange skewers on a platter, drizzle with maple syrup, and dust with powdered sugar if desired. Serve warm.

Notes

Let batter rest for 5 minutes for extra fluffiness. For gluten-free, use a 1:1 GF flour blend. Dairy-free options include almond or oat milk and coconut oil. Pancakes can be made ahead and refrigerated; reheat before assembling. Customize with fruit, chocolate chips, or sprinkles. For a baked version, use mini muffin tins at 350°F for 10–12 minutes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: 1 skewer (3 mini pan
Calories: 110
Sugar: 6
Sodium: 120
Fat: 4
Saturated Fat: 2
Carbohydrates: 18
Fiber: 1
Protein: 3

Keywords: mini pancakes, pancake skewers, after school snack, fluffy pancakes, kid-friendly, party food, breakfast, brunch, easy recipe, syrup, bite-sized pancakes