Description
Back-to-school mini pancake stacks are the perfect breakfast treat that combines fun and flavor for busy mornings. These fluffy, golden pancakes are quick to whip up and can be customized with your favorite toppings. Ideal for both kids and adults, these delightful bite-sized stacks promise to bring smiles to your breakfast table, making each morning a sweet celebration before the school day begins.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1 cup milk (whole or low-fat)
- 2 large eggs
- 2 tbsp melted butter
- Your favorite toppings (fresh berries, chocolate chips, whipped cream)
Instructions
- In a mixing bowl, whisk together flour, baking powder, sugar, and a pinch of salt until combined.
- In another bowl, whisk the milk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined; lumps are okay.
- Preheat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
- Pour small amounts of batter onto the skillet and cook until bubbles form on top (about 2 minutes). Flip and cook until golden brown.
- Stack the pancakes high on plates and add your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes (90g)
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg