Mini Strawberry Pancake Stacks
These fluffy mini pancake stacks are soft, golden-brown silver dollar pancakes served with fresh sliced strawberries for a bright and comforting breakfast plate. The pancakes are light and tender on the inside with gently crisp edges from the griddle, giving them the classic homemade pancake texture people expect from traditional American breakfast recipes. Stacking the small pancakes creates a fun, café-style presentation similar to brunch plates where several short towers of pancakes are serve
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 11g
Ingredients
- 1.5 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tbsp white sugar
- ½ tsp salt
- 1.25 cups milk
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp neutral oil or butter for cooking the pancakes
- 1 cup fresh strawberries, sliced
Instructions
- 1
In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined. Mixing the dry ingredients first ensures the pancakes rise evenly when cooked.
- 2
In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk until the mixture is smooth and fully blended!
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until a smooth batter forms. It is important not to overmix; the batter should be mostly smooth with only a few small lumps remaining. Overmixing can make pancakes dense instead of fluffy
- 4
Allow the batter to rest for about 5 minutes. This step allows the flour to hydrate and the baking powder to activate slightly, helping create softer pancakes.
- 5
Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with a small amount of oil or butter so the pancakes do not stick.
- 6
Spoon about 2 tablespoons of batter onto the hot skillet for each pancake to create small silver dollar–sized pancakes. Leave a little space between them so they cook evenly.
- 7
Cook the pancakes for about 2 minutes, or until small bubbles appear on the surface and the edges begin to look set. The bottoms should develop a light golden-brown color.
- 8
Carefully flip each pancake using a spatula and cook the other side for another 1 to 2 minutes until golden and cooked through.
- 9
Transfer the pancakes to a plate and stack them into small towers of 4 to 5 pancakes each.
- 10
Arrange the sliced strawberries around and between the pancake stacks for a fresh and colorful presentation.
- 11
Serve immediately while the pancakes are warm. They can be enjoyed plain or topped with maple syrup, powdered sugar, or a small pat of butter if desired- Enjoy! ✨💖
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