Enjoy soft, fluffy mini pancakes paired with Nutella and fresh berries. These bite-sized pancake skewers are perfect for breakfast, brunch, or a sweet snack to share with family and friends.
These berry mini pancake skewers put a playful spin on classic pancakes. Tiny pancakes are layered with fresh strawberry slices, dollops of Nutella, and blueberries, then threaded onto skewers for an attractive, handheld treat. They come together quickly and make a colorful addition to brunch spreads, weekend breakfasts, or holiday gatherings.
If you enjoy fruit with pancakes, these skewers will be right up your alley. The combination of juicy berries and creamy chocolate spread complements the light, tender pancakes. They’re a fun way to use seasonal berries and serve guests something different from a traditional pancake stack.
Reasons to Love
- Versatile. Swap fruits or spreads to fit your preference—bananas, mango, or peanut butter all work beautifully.
- Perfect portion. Bite-sized pancakes mean you can enjoy the flavor of pancakes without feeling weighed down by a full stack.
- Great for entertaining. Quick to assemble and visually appealing, these skewers are ideal for brunches and gatherings.
Ingredients
These mini pancakes use a handful of simple pantry ingredients. Quantities are listed in the recipe card below.
Pancake base:
- All-purpose flour
- Egg
- Heavy cream (for richness and a tender crumb)
- Sugar (a small amount for balance)
- Baking powder (for lift)
- Vanilla extract
- Salt
- Olive oil (to lightly grease the pan)
- Water (optional, to thin the batter if needed)
Skewer components:
- Fresh fruit: strawberries (sliced) and blueberries
- Nutella or another chocolate-hazelnut spread for filling and drizzling
See the recipe card below for exact measurements and servings.
Instructions
Follow these steps to make the batter, cook mini pancakes, and assemble the skewers.
In a large shallow bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, beat the egg and whisk in the heavy cream and vanilla extract until combined.
Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
If the batter seems too thick, thin it with 1 teaspoon of water at a time until it reaches a slightly thick but pourable consistency.
Heat a small, lightly greased skillet over medium-low heat. Drop about 1 teaspoon of batter per mini pancake. Cook until bubbles form and begin to pop, then flip and cook briefly until golden. Work in batches without overcrowding the pan.
Transfer cooked mini pancakes to a parchment-lined tray in groups to cool slightly while you cook the rest.
Arrange pancakes in rows and top some with a single slice of strawberry, others with a small spread of Nutella.
Stack the mini pancakes to form small towers: pancake, strawberry slice, pancake with Nutella, pancake, strawberry slice, a dab of Nutella, then finish with two blueberries.
Use sturdy bamboo skewers to thread the components through the center of each stack, finishing with blueberries on top.
Before serving, drizzle additional Nutella over the skewers for a glossy finish and serve warm or at room temperature.
Hint: Keep the batter slightly thick so the mini pancakes hold their shape, and aim for uniform pancake size to make assembly easier.
Variations
- Fruit swaps: Try banana slices, pineapple, mango, or kiwi instead of berries.
- Alternative spreads: Use chocolate ganache, cream cheese spread, cookie butter, or peanut butter.
- Buttermilk pancakes: Replace some or all of the cream with buttermilk for a tangy flavor and tender crumb.
- Add protein: Thread small pieces of cooked bacon or mini sausage bites on the skewer for a sweet-and-savory twist.
- Toppings: Dust with powdered sugar or drizzle with chocolate sauce instead of Nutella.
- Add crunch: Mix chopped nuts into the batter or sprinkle on top.
- Chocolate chips: Fold a few chocolate chips into the batter for extra sweetness.
- Dips: Serve with maple syrup, honey, whipped cream, or a yogurt fruit dip.
Tips
Top tip: Avoid overmixing the batter. Stir until the flour is hydrated and ingredients are combined; overmixing creates a tougher pancake texture.
- Use sturdy bamboo skewers with handles to keep skewers steady while serving.
- Cook on a well-greased skillet or electric griddle over medium-low heat to prevent burning.
- Watch for bubbles on the pancake surface; when they pop and leave small holes, it’s time to flip.
- Do not press down on pancakes while cooking; pressing squeezes out moisture and dries them out.
- Prep sliced strawberries ahead of time so you can assemble quickly when the pancakes are ready.
- Match the strawberry slice diameter to the pancake size for a neat appearance, or adjust pancake size to fit the fruit.
Serving suggestions
Serve these mini pancake skewers with a small bowl of maple syrup or whipped cream for dipping. They pair well with savory breakfast items such as sheet pan eggs, bacon, or sausage for a balanced brunch plate.
Storage
Store components separately for best texture. Allow pancakes to cool, then layer with parchment between them and place in an airtight container in the refrigerator for up to 3 days. Keep berries in a separate airtight container for 3–5 days.
To reheat, warm pancakes briefly in the microwave or a low oven, then assemble with fresh fruit and Nutella. For freezing, place cooled pancakes between parchment sheets in a freezer-safe container for up to 3 months.
FAQs
Yes. A premade pancake mix works fine—follow the package directions and portion the batter into small teaspoons for mini pancakes.
Yes. Cook and store pancakes separately in the fridge for up to 3 days or freeze for up to 3 months. Assemble with fresh fruit when ready to serve.
Flip when bubbles form and begin to pop on the surface, leaving small holes—usually about one minute on the first side for mini pancakes.
Related Recipes
Try other sweet snacks and simple treats for gatherings and snacking, such as fruit dips, baked pastries, or quick cookie recipes.
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Ask in a comment if you’d like help or substitutions tailored to your needs.
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Recipe
Mini Pancake Skewers with Berries
Ingredients
PANCAKE:
- 1 small egg
- ⅓ cup all-purpose flour
- ¼ cup heavy cream
- 1 tablespoon superfine sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- Olive oil, to lightly coat the pan
- 1–2 teaspoons water, optional
SKEWERS:
- 1½–2 tablespoons Nutella
- 2 slices strawberries per skewer
- 2 blueberries per skewer
- Extra Nutella for drizzling
OTHERS:
- Sturdy bamboo skewers with handle
Instructions
- Whisk flour, sugar, baking powder, and salt in a shallow bowl.
- Beat the egg in a separate bowl, add heavy cream and vanilla, and mix until combined.
- Pour the wet ingredients into the dry and stir until just combined; do not overmix.
- If needed, thin the batter with 1 teaspoon of water at a time to reach a slightly thick, pourable consistency.
- Heat a lightly oiled skillet over medium-low heat. Drop 1 teaspoon of batter per mini pancake. Cook until bubbles form and start to pop, then flip and cook until golden. Work in batches.
- Arrange cooked mini pancakes on parchment. Top some with strawberry slices and others with Nutella. Stack to form small towers: pancake, strawberry, pancake with Nutella, pancake, strawberry, Nutella, blueberries.
- Insert a bamboo skewer through the center of each stack and finish with blueberries on top. Drizzle additional Nutella before serving.
Notes
Match strawberry slice diameter to the mini pancakes for a neat presentation. Use sturdy skewers to prevent slipping. Prepare fruit ahead to speed assembly.
Nutrition
Calories: 318 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 17 g
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