Light and fluffy Mini Pancakes are easy to make in minutes and look gorgeous when threaded together with chocolate and strawberries for brunches or showers. This from-scratch recipe for silver dollar pancakes is easy to customize and can even be made ahead of time - perfect for entertaining!
Level up your brunch game with these Mini Pancake Skewers! They may look fancy but they are actually super easy to make. Soft and pillowy pancakes are layered with fresh strawberry slices and generous scoops of Nutella for a bite-sized pancake stack that everyone will love.
Why you'll love this recipe:
➤ These miniature pancakes taste just like regular pancakes, are simple to make and perfectly portable (hint: great for buffets).
➤ Our homemade pancake recipe can be stirred together in minutes and is made from pantry staples (no buttermilk needed)! Short on time? Use a store-bought pancake mix instead.
➤ Cook these mini pancakes ahead of time. You can even freeze them for up to two months. Simply layer the pancakes with your favorite sweet or savory fillings up to an hour before serving.
You probably have everything you need in your kitchen right now to make homemade pancakes:
A few ingredient notes:
Flour: All-purpose flour is our go-to for the lightest, fluffiest pancakes.
Milk: Any milk will work here - skim, 2%, whole, even half and half.
Homemade pancakes are super easy to make and come together in minutes:
Whisk together flour, baking powder, salt and sugar in a medium bowl. In another small bowl, whisk together egg, milk, melted butter and vanilla. Stir together wet and dry ingredients until just combined. It will look a little lumpy and that's OK.
Preheat griddle to medium heat. When your pan is hot, drop pancake batter by the teaspoon on the griddle. When the pancakes start to bubble and pop, flip them over. Cook for another minute or two before removing from griddle and placing on a sheet pan to cool completely. Repeat with remaining batter.
To serve, stack pancakes with alternating layers of sliced strawberries and Nutella. Skewer with a long toothpick.
Absolutely! A mix is handy when you're strapped for time. I'm a fan of Birch Benders pancake mix but feel free to use your favorite brand.
The telltale signs that a pancake is ready to be flipped are the same no matter if you're making a regular sized pancake or mini pancakes: The batter will bubble as it cooks. Once the bubbles have popped and there are holes in the batter, it's time to flip. You can also tell if a pancake is ready to be turned if it's golden brown and loosens as easily from the griddle.
Yes! Layer cooked and cooled pancakes in airtight container with parchment paper. Refrigerate for up to two days or freeze for up to two months. Defrost in the microwave or in a low heat oven to bring pancakes back to room temperature before layering with ingredients and serving.
Expert tips for making mini pancakes
✔︎ Don't overmix your pancake batter. Stir it together just until it's no longer dry. Lumps are OK! The more you stir, the more you develop the gluten in the batter which results in tough pancakes.
✔︎ I prefer to make these mini pancakes on an electric griddle because it has a large surface area to make a big batch at once, but you can easily make these miniature pancakes in a nonstick or well-greased skillet on the cooktop.
✔︎ Flip the pancakes when the bubbles on top of the batter have popped and holes remain. The pancake should loosen easily from the griddle when they are ready to be turned.
✔︎ Only flip a pancake once during cooking. If you flip it too many times, it will deflate and lose some of its fluffiness. This thin metal turner is my go-to for delicate items like pancakes and eggs.
✔︎ A squeeze bottle or piping bag is a fast way to make a lot of mini pancakes quickly, but a regular old teaspoon works just as well, too.
✔︎ Refrigerate cooked and cooled pancakes in a sealed container between layers of parchment paper for up to three days or freeze for up to two months. Mini pancakes can be served warm or at room temperature. Rewarm pre-made pancakes in a low oven until heated through, if desired.
✔︎ You can assemble your skewers up to one hour ahead of time and serve at room temperature.
The sky is the limit when it comes to creating pancake skewers. Here are a few tasty ideas to layer in with your silver dollar pancakes:
✘ Peanut Butter (or any nut butter)
✘ Apple Butter
✘ Cooked Bacon
✘ Cooked Sausage
More make-ahead brunch recipes
No one wants to be stuck in the kitchen when it's time to eat. Add any one of these make-ahead recipes to your next brunch menu. And don't forget the mimosas!
Looking for more inspiration? Check out all of our breakfast recipes in our archives.
Did you make this recipe? We'd love to hear your thoughts! Please rate the recipe and leave a comment below. Your feedback helps us and your fellow readers!
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 tablespoon sugar
- pinch kosher salt
- ¾ cup milk
- 1 large egg
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- Sliced strawberries
- Whisk together flour through salt in a medium bowl.1 cup all-purpose flour, 1 ½ teaspoons baking powder, 1 tablespoon sugar, pinch kosher salt
- Whisk together milk through vanilla extract in a small bowl. Stir wet ingredients into dry ingredients until just combined. Batter may be a bit lumpy but that's OK.¾ cup milk, 1 large egg, 2 tablespoons butter,, 1 teaspoon vanilla extract
- Preheat griddle over medium heat. When griddle is hot, drop batter by teaspoonful onto griddle. Cook for 1-2 minutes or until bubbles appear, pop and holes appear in the batter. Flip pancakes and continue cooking until golden brown. Remove from griddle and repeat with remaining batter.
- Thread cooled pancakes onto skewers, alternating with berries and chocolate hazelnut spread. Cover if not serving immediately. Can be made up to one hour ahead of time. See notes below for freezing instructions.Sliced strawberries, Nutella
- Don't overmix your pancake batter or your pancakes may be tough. Mix until just combined and a few lumps remain.
- Flip the pancakes when the bubbles on top of the batter have popped and holes remain. The pancake should loosen easily from the griddle when they are ready to be turned.
- Only flip a pancake once during cooking. If you flip it too many times, it will deflate and lose some of its fluffiness.
- A squeeze bottle or piping bag is a fast way to make a lot of mini pancakes quickly, but a regular old teaspoon works just as well, too.
- Refrigerate cooked and cooled pancakes in a sealed container between layers of parchment paper for up to three days or freeze for up to two months. Mini pancakes can be served warm or at room temperature. Rewarm pre-cooked pancakes in a low oven until heated through, if desired.
Nutrition info not guaranteed to be accurate.