Happy Pancake Day! I have one last pancake recipe for you today to celebrate the occasion – these cute fruit flower topped mini pancake stacks!
These fun flowery pancake stacks aren’t just for pancake day though, they’d make a lovely breakfast for a birthday, Mother’s Day, Easter, to celebrate spring or at any other time of year!
I used my homemade instant pancake mix recipe to make the mini pancakes for this recipe, but if you want to make them completely from scratch, you’ll find an easy mini pancake recipe in my Santa Hat Mini Pancake Stackers post.
Fruit Flower Topped Mini Pancake Stacks
Ingredients:
For the pancakes:
- 165g homemade instant pancake mix
- 1 large egg
- 2 Tbsp vegetable or coconut oil + extra for frying
- 140ml water
To decorate:
- 2 large strawberries
- 1 round slice watermelon
- 1 round slice pineapple
- 4 bluberries
- STIX plastic skewers
Method:
First, make the mini pancakes. These taste best when served warm from the pan but can also be made in advance and stored in an airtight container in the fridge for a day if necessary.
Place 165g of the homemade pancake mix in a large bowl.
Break 1 large egg into a glass and lightly whisk.
Melt the oil and add to the dry pancake mix along with the whisked egg and 140ml of water.
Lightly whisk everything together until just combined.
Spoon the pancake mix into a sauce bottle or piping bag then leave to rest for 5 minutes while you heat up the pan. If you don’t have a sauce bottle or piping bag, just leave the mixture to rest in the bowl and use a teaspoon to make the pancakes instead.
Heat a frying pan on the hob over a medium heat. Add a little oil and swirl it around the pan.
Draw and then fill in mini circles of pancake mixture to make your pancakes, making sure you leave enough room between the pancakes to flip them over once ready.
Cook the pancakes until they start to bubble up, then flip them over and cook on the other side until golden.
Remove from the pan and repeat until all the mixture is used up.
If making in advance, leave the pancakes to cool then pop in an airtight container in the fridge until ready to serve.
Use flower shaped mini bento cutters to cut flower shapes from the fruit. To make the strawberry flowers, slice the strawberry into thick rounds before cutting into shape.
Cut the blueberries in half and press one half, cut side down, into the centre of each of the pineapple and melon flowers.
Stack the mini pancakes, 4 or 5 to a pile. Push a fruit flower onto a plastic skewer, then push into a stack of pancakes to hold it all together, with the fruit flower on top.
Repeat with the rest of the stacks.
Place on a platter or board and serve immediately.
Enjoy!
For more yummy pancake and pancake muffin recipes, check out my new collection of pancake day recipes!
Or for more easy breakfast ideas, check out the Healthy Breakfast Recipes section here on the Eats Amazing blog or follow my Healthy Breakfast Ideas Pinterest board for fresh and seasonal inspiration all the year around.
Grace
Fruit Flower Topped Mini Pancake Stacks
Ingredients
For the pancakes:
- 165 g homemade instant pancake mix
- 1 large egg
- 2 Tbsp vegetable or coconut oil + extra for frying
- 140 ml water
To decorate:
- 2 large strawberries
- 1 round slice watermelon
- 1 round slice pineapple
- 4 bluberries
- STIX plastic skewers
Instructions
- First, make the mini pancakes. These taste best when served warm from the pan but can also be made in advance and stored in an airtight container in the fridge for a day if necessary.
- Place 165g of the homemade pancake mix in a large bowl.
- Break 1 large egg into a glass and lightly whisk.
- Melt the oil and add to the dry pancake mix along with the whisked egg and 140ml of water.
- Lightly whisk everything together until just combined.
- Spoon the pancake mix into a sauce bottle or piping bag then leave to rest for 5 minutes while you heat up the pan. If you don’t have a sauce bottle or piping bag, just leave the mixture to rest in the bowl and use a teaspoon to make the pancakes instead.
- Heat a frying pan on the hob over a medium heat. Add a little oil and swirl it around the pan.
- Draw and then fill in mini circles of pancake mixture to make your pancakes, making sure you leave enough room between the pancakes to flip them over once ready.
- Cook the pancakes until they start to bubble up, then flip them over and cook on the other side until golden.
- Remove from the pan and repeat until all the mixture is used up.
- If making in advance, leave the pancakes to cool then pop in an airtight container in the fridge until ready to serve.
- Use flower shaped mini bento cutters to cut flower shapes from the fruit. To make the strawberry flowers, slice the strawberry into thick rounds before cutting into shape.
- Cut the blueberries in half and press one half, cut side down, into the centre of each of the pineapple and melon flowers.
- Stack the mini pancakes, 4 or 5 to a pile. Push a fruit flower onto a plastic skewer, then push into a stack of pancakes to hold it all together, with the fruit flower on top.
- Repeat with the rest of the stacks.
- Place on a platter or board and serve immediately.
Love this recipe idea? Why not save it to Pinterest so you can easily find it again!
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