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Mini Pancake Kebabs

Delightful mini pancakes stacked on skewers, perfect for dipping in maple syrup or topping with fresh fruits, making breakfast a fun experience for everyone.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk or milk with a splash of vinegar
  • 1 large egg
  • 2 tablespoons vegetable oil or melted butter
  • as needed pieces mini skewers
  • as needed for drizzle maple syrup
  • as needed for topping fresh fruits (strawberries, bananas, blueberries, etc.)

Method
 

Preparation
  1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the buttermilk, egg, and vegetable oil until well mixed.
  3. Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps are okay!
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
Cooking
  1. Using a spoon or small measuring cup, pour batter onto the skillet, making 2-inch round pancakes.
  2. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown. Repeat until batter is finished.
Assembly
  1. Once pancakes are cooked, thread them onto mini skewers, alternating with pieces of fresh fruit.
  2. Drizzle with maple syrup or serve with a side of syrup for dipping. Enjoy!

Notes

You can substitute regular milk with plant-based milk if desired. Always ensure the ingredients adhere to halal guidelines. For storage, refrigerate in an airtight container for up to 2 days or freeze for about a month.