Description
Back-to-school mini pancake stacks are the perfect way to start your child's day with a smile! These fluffy, bite-sized pancakes are not only delicious but also incredibly quick to prepare. Customize them with a variety of toppings like fresh fruits and syrup for a delightful breakfast that kids will love. Ideal for busy mornings, these mini stacks transform breakfast into a fun and enjoyable experience for the whole family.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk (or almond/oat milk)
- 2 large eggs
- 2 tbsp melted butter
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat the eggs and mix in milk and melted butter. Combine both mixtures until just blended; lumps are fine.
- Heat a nonstick skillet over medium heat and lightly grease it. Pour batter in small circles (about 3 inches wide).
- Cook until bubbles form on top (about 2 minutes), then flip and cook until golden brown.
- Stack pancakes on plates and top with warm maple syrup and fresh fruit.
- Serve immediately for a joyful breakfast experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 stack (90g)
- Calories: 210
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: For healthier options, substitute whole wheat flour or add mashed bananas for natural sweetness. Experiment with toppings like yogurt, nut butter, or chocolate chips for added variety. Leftovers can be stored in an airtight container in the fridge for up to three days.