Mini Pancake Skewers with Fruit & Syrup Drizzle – A Quick Breakfast Recipe

Weekend mornings always feel better when breakfast looks as good as it tastes. Mini Pancake Skewers bring that playful charm to the table, with soft, golden pancakes layered between juicy fruit and a sweet drizzle that makes every bite special. They’re a fun twist on classic pancakes and perfect for family breakfasts, brunch gatherings, or even quick grab-and-go treats.

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We make these with tiny silver dollar pancakes, stacking them with berries, bananas, or whatever fruit is around. A quick dusting of powdered sugar or a light drizzle of syrup gives them a beautiful finish. These skewers might look fancy, but they’re super simple to make and always bring smiles to the table.

Why You’ll Love This Recipe

These mini pancake skewers are the perfect mix of flavor, fun, and convenience.

Perfectly bite-sized: Each skewer is small, adorable, and easy to grab, making breakfast feel playful and fuss-free.

Quick to make: You can have them ready in about 20 minutes using pantry staples.

Fresh and colorful: The fruit adds a pop of color, sweetness, and freshness that pairs beautifully with the pancakes.

Kid-friendly: Little ones love stacking and eating these; they make mornings feel exciting.

Customizable: Mix and match fruits like strawberries, bananas, blueberries, or kiwi to suit your taste.

Great for parties: They double as a crowd-pleasing brunch treat or a cute grab-and-go snack.

Sometimes, I like to switch things up by swapping the maple syrup for a silky drizzle of chocolate or a light dusting of powdered sugar. It gives the mini pancake skewers a sweet, dessert-style twist that makes them feel extra special without much effort.

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Ingredients

For the Pancakes:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup buttermilk (or milk with a squeeze of lemon juice)
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For Assembling the Skewers:

• Fresh strawberries, hulled and halved
• Blueberries
• Banana slices
• Maple syrup or honey for drizzling
• Optional toppings: chocolate sauce, powdered sugar, or crushed nuts

Step-by-Step Instructions

1. Make the Pancake Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry and gently stir until just combined. The batter should be thick but pourable. If it feels too dense, add a splash of milk.

2. Cook the Mini Pancakes

Heat a nonstick pan over medium heat and lightly grease it with butter. Use a small spoon or squeeze bottle to drop tiny circles of batter onto the pan. Cook for about a minute until small bubbles appear on top, then flip and cook for another minute until golden on both sides. Repeat until all batter is used, then let them cool slightly.

3. Prepare the Fruit

Wash and slice your fruits into bite-sized pieces. Strawberries and banana slices work great, but you can use any fruit you like. Make sure everything is ready before assembling.

4. Assemble the Skewers

Thread a mini pancake, a slice of fruit, another pancake, and keep alternating until the skewer is full. Play around with color for a pretty presentation.

5. Add the Final Touch

Arrange the skewers on a platter and drizzle them with maple syrup or honey. For extra sweetness, you can dust them with powdered sugar or drizzle melted chocolate.

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Tips & Variations

• Fluffier pancakes: Let your batter rest for 5 minutes before cooking to make the pancakes lighter.
• Healthy version: Use whole wheat flour or oat flour and top with Greek yogurt instead of syrup.
• Different toppings: Try Nutella, peanut butter, or fruit jam for a flavor twist.
• Make-ahead tip: Cook the pancakes ahead of time and refrigerate them overnight. Reheat briefly before assembling.
• Fruit swaps: Mango, kiwi, and pineapple give a tropical touch that’s perfect for summer mornings.

One little thing I enjoy doing is making these skewers extra special by brushing the pancakes with melted butter before stacking. It gives them a golden shine and adds that warm, bakery-style flavor that everyone loves.

Serving Suggestions

Mini Pancake Skewers make such a cheerful breakfast spread. Serve them with a small bowl of warm maple syrup for dipping or drizzle some yogurt sauce for a creamy twist. They also go great with a hot cup of coffee or a fresh smoothie.

When I make these for brunch gatherings, I love laying them out on a big platter surrounded by bowls of fruit and syrup so everyone can build their own. They’re perfect for kids’ parties, lazy weekend breakfasts, or even as a fun breakfast-for-dinner idea.

Frequently Asked Questions

Can I use boxed pancake mix?

Yes! Just prepare the mix according to the package and cook them in mini sizes. The rest of the process stays the same.

Can I make these gluten-free?

Definitely. Just use a 1:1 gluten-free flour blend or almond flour for a lighter version.

How long do they last?

Store leftover pancakes in the fridge for up to 3 days. Reheat them before assembling the skewers to keep them soft.

Can I freeze the pancakes?

Yes, you can. Freeze the cooked pancakes in a single layer, then store them in a bag. Reheat in the microwave or toaster before using.

What fruits work best?

Strawberries, bananas, blueberries, and kiwi are great choices. Avoid overly juicy fruits that might make the pancakes soggy.

Final Thoughts

Mini Pancake Skewers with Fruit and Syrup Drizzle bring a little joy to any morning. They’re colorful, light, and have that cozy pancake flavor everyone loves, just in a more playful form. You can make them fancy for brunch or keep them simple for a weekday breakfast that still feels special.

I love how versatile they are, you can change the fruits, drizzle different sauces, and still get the same satisfying bite every time. They’re proof that breakfast can be both quick and beautiful, even on your busiest days.