Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or neutral oil
- 1 cup mixed fruit (blueberries, strawberries, banana slices)
- Maple syrup or yogurt, for serving
Instructions
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Whisk milk, egg, vanilla, and melted butter in another bowl.
- Combine wet and dry ingredients until just combined; batter should be slightly lumpy.
- Heat a lightly oiled skillet over medium heat. Pour small rounds to form mini pancakes; cook until bubbles form, then flip and cook until golden.
- Let pancakes cool briefly, cut into bite-sized pieces if needed, and thread onto skewers with fruit between pieces.
- Serve with maple syrup or yogurt for dipping.
Notes
- Make the batter thicker for easier skewering; add a tablespoon more flour if needed.
- Use dairy-free milk and oil for a dairy-free version.
- Kids can help assemble the skewers for a fun breakfast activity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stovetop skillet
- Cuisine: American
- Diet: Vegetarian, Kid-friendly
Nutrition
- Serving Size: 1 skewer (2 mini pancakes with fruit)
- Calories: 120 Kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
