Description
Back-to-school mini pancake stacks are the perfect quick and delightful breakfast option for busy mornings. These fluffy, bite-sized pancakes are easy to prepare, bursting with flavor, and topped with your favorite syrups and fresh fruits. Serve them warm for a smile-inducing start to any day!
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 for a smooth cooking experience.
- In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, combine milk, egg, and melted butter; mix until smooth.
- Gradually add wet ingredients to dry ingredients, stirring gently to avoid lumps.
- Preheat a non-stick skillet over medium heat; lightly grease if necessary.
- Pour 2 tablespoons of batter onto the skillet for each mini pancake.
- Cook until bubbles form (about 2 minutes), then flip and cook another minute until golden brown.
- Stack pancakes on a plate and top with maple syrup and fresh berries.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 3 mini pancakes (90g)
- Calories: 270
- Sugar: 6g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg