Back-to-school Mini Pancake Stacks
Get ready to brighten your mornings with these delightful Back-to-school Mini Pancake Stacks! Perfect for busy weekdays or leisurely brunches, these fluffy, bite-sized pancakes are a favorite among both kids and adults. In just 10 minutes, you can whip up a batch that’s not only quick and easy but also fully customizable. Whether you top them with fresh berries, yogurt, or your favorite nut butter, they’re sure to bring smiles around the breakfast table. Plus, they make for an excellent meal prep option—cook extra pancakes and store them for quick breakfasts throughout the week. Enjoy a delicious start to your day with these tasty stacks!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 8 mini pancakes (serves about 4) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 3/4 cup milk
- 1 large egg
- 2 tbsp melted butter
Instructions
- Gather all ingredients to ensure a smooth cooking process.
- In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, combine milk, egg, and melted butter until smooth.
- Gradually add wet ingredients to dry ingredients; stir gently until just combined.
- Preheat a non-stick skillet over medium heat; lightly grease if necessary.
- Pour about 2 tablespoons of batter onto the skillet for each pancake; cook until bubbles form (about 2 minutes), then flip and cook until golden brown (about another minute).
- Stack pancakes on a plate and serve with maple syrup and fresh berries.
Nutrition
- Serving Size: 2 mini pancakes (60g)
- Calories: 175
- Sugar: 6g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg