Sunday brunch is one of my favorite times of the week. These mini pancake skewers, topped with assorted fresh berries and powdered sugar, are just perfect as lazy Sunday in-bed breakfast or delightful brunch hors d'oeuvres! Cook them and surprise your loved ones!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir rice vinegar into milk. Set aside to "sour", about 5 minutes.

  • Combine milk mixture, flour, butter, eggs, sugar, baking soda, baking powder, and salt in a large mixing bowl. Whisk until lumps are gone.

  • Heat a nonstick pan over medium heat. Add oil. Pour 1/2 tablespoon of batter for each pancake. Cook until bottom side is golden brown, 1 to 2 minutes. Flip and cook until other side is golden brown, 1 to 2 minutes more. Transfer to a plate. Repeat with remaining batter.

  • Place 3 to 5 mini pancakes on each skewer. Top with raspberries, blueberries, and strawberries, drizzle with some syrup, and sprinkle with some powdered sugar.

Cook's Notes:

You can substitute baking powder in place of baking soda because baking powder contains sodium bicarbonate, which is baking soda. If using only baking powder, use 1 1/2 teaspoons.

You can substitute any type of white vinegar for rice vinegar. You can substitute honey or any type of syrup for maple. You can use any berries you like--fresh or frozen that have been thawed.

When pouring the batter onto the pan, if the batter doesn't stay in a round shape and starts to flow around, that means if you have too much liquid in the batter. Adding some more flour into the batter will solve this issue.

To make regular pancakes, just pour 3 to 5 tablespoons of batter for 1 pancake.

Nutrition Facts

330.2 calories; protein 7g 14% DV; carbohydrates 33.6g 11% DV; fat 18.9g 29% DV; cholesterol 105.9mg 35% DV; sodium 721.8mg 29% DV. Full Nutrition

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Rating: 5 stars
These are now my kids favorite pancakes! Fun and delicious! Read More