Mini Pancake Stacks Recipe

Name: Mini Pancake Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 2 Tbsp. granulated sugar; 1 Tbsp. Magic Baking Powder; 1/2 tsp. salt; 1 egg; 1 cup milk; 2 Tbsp. oil; 2 small strawberries, cut in half; 3 chunks fresh pineapple (1 inch); 1 peeled kiwi slice, cut into thirds; 1 tsp. icing sugar; 1/2 cup thawed Cool Whip Whipped Topping

Servings: persons

1 cup flour
2 Tbsp. granulated sugar
1 Tbsp. Magic Baking Powder
1/2 tsp. salt
1 egg
1 cup milk
2 Tbsp. oil
2 small strawberries, cut in half
3 chunks fresh pineapple (1 inch)
1 peeled kiwi slice, cut into thirds
1 tsp. icing sugar
1/2 cup thawed Cool Whip Whipped Topping

1
Mix first 4 ingredients until blended.
2
Whisk egg, milk and oil in medium bowl until blended.
3
Stir in flour mixture.
4
Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1 Tbsp.
5
batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
6
Stack pancakes in 10 piles on platter.
7
Top each stack with piece of fruit; secure with toothpick.
8
Sift icing sugar over pancakes.
9
Top with Cool Whip.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup flour, 2 Tbsp. granulated sugar, 1 Tbsp. Magic Baking Powder, 1/2 tsp. salt, and more.

Yes, Mini Pancake Stacks falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Pancake Stacks

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