Description
Indulge in fluffy Mini Pancake Stacks, perfect for breakfast or brunch! Layered with fresh fruit and syrup, they make a delightful treat everyone will adore.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup whole milk
- 2 large eggs
- 2 tbsp unsalted butter, melted
Instructions
- Prepare the Batter: In a medium bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- Mix Wet Ingredients: In another bowl, combine the milk, eggs, and melted butter. Whisk until smooth. Gradually add this mixture to the dry ingredients, stirring gently until just combined; a few lumps are fine.
- Heat Your Pan: Preheat a nonstick skillet or griddle over medium heat. A drop of water should sizzle on the surface when ready.
- Cook Your Pancakes: Pour about two tablespoons of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another minute until golden brown.
- Stack 'Em Up: Transfer pancakes to a plate as they cook. Once finished, stack them high and alternate layers with syrup or fresh fruit if desired.
- Serve With Style: Drizzle with maple syrup or top with fresh berries and whipped cream before serving.
Nutrition
- Serving Size: 3 pancakes (90g)
- Calories: 210
- Sugar: 7g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: - For healthier stacks, consider using whole wheat or almond flour. - Add vanilla extract or chocolate chips for an extra flavor boost. - Store leftovers in an airtight container in the fridge for up to three days.