Mini Pancake Stacks with Fresh Berries and Maple Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy mini pancakes layered with sweet fresh berries and drizzled with maple syrup, a fun and easy breakfast kids will love. This American-inspired breakfast recipe, ready in about 20 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, 2 tbsp granulated sugar, and 1/4 tsp salt until combined.
  2. Step 2: In a separate bowl, whisk 1 cup milk, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; lumps are okay.
  4. Step 4: Heat a non-stick skillet over medium heat. Drop 2 tbsp batter per mini pancake onto the skillet and cook for 1-2 minutes until bubbles form on the surface and edges look set, then flip and cook another 1-2 minutes until golden.
  5. Step 5: Stack 3 mini pancakes per serving, layering with sliced 1 cup strawberries and 1 cup blueberries between each layer. Drizzle each stack with 1 tbsp pure maple syrup before serving.

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