Looking for a fun and delicious breakfast? Look no further than this stuffed Mini Pancakes Recipe! These mini-sized pancakes are made with fluffy pancakes, stuffed with your favorite fillings like bananas, strawberries, blueberries, and more. Try out our Mini Pancake recipe today and see why it’s quickly becoming a breakfast favorite. Let the Mini Pancake-making commence!
In this article, I will show you how to make Mini Pancakes that are not only delicious and easy to make, but also fun to eat. I also will include a simple homemade pancake recipe that is delicious if you would rather make homemade pancakes instead of using a premade pancake mix. Finally, I will give you some tips on making an easy strawberry or fruit compote that can be used as a topping or filling for your Mini Pancakes. So break out the ingredients and get ready to enjoy Mini Pancakes with friends and family!
Pancake Batter
I am making a homemade pancake batter for this recipe because I prefer a freshly made batter but if you are in a hurry you can absolutely use a store-bought pancake mix. This pancake batter mix works amazing for these mini pancakes and is delicious. I will have the recipe for the batter below.
Fillings
For the filling, you can use anything from fresh or frozen fruit to jams and Nutella. You can even mix two different types of fillings for a unique flavor! I am using fresh and frozen fruit for these pancakes and also making a simple compote. The possibilities are endless for filling these pancakes.
Toppings
Just because we are stuffing these mini pancakes doesn’t mean you can’t add your favorite toppings. I am keeping it simple by using syrup and whipped cream but you can add more fruit, peanut butter, or any of your favorite toppings.
Stuffed Mini Pancakes
Servings
6
Prep Time
10 Minutes
Calories
82
Cook Time
10 Minutes
Total Time 20 Minutes
*Please note that the nutritional information provided is an estimate only and may vary depending on the ingredients used. Calories listed are per serving.*
Ingredients
Pancakes
- 1/2 Cup Flour
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1/4 Cup Greek Yogurt
- 1/2 Cup Milk
- 1 Egg White
- 1 Tsp Vanilla
- 4 Splenda (or 1 Tbsp Sugar)
Fillings/Compote
- Frozen Strawberries
- 2-4 Splenda Packets (or 1 Tbsp Sugar)
- Bananas
- Blueberries
- Fillings of choice
Toppings Of Choice
- Sugar-Free Maple Syrup
- Whipped Cream
*Disclosure, below are affiliate links to products we recommend. We do not include links to products we have not used or honestly recommend*
What Tools You Will Need
Find All Our Favorite Kitchen Tools In The Kitchunlimited Shop
Directions
Step 01
Prepare your pancake batter. Beat egg white with a hand mixer in a bowl until stiff peaks form, usually 2-3 minutes. Add flour, baking powder, Splenda or sugar, and salt to another bowl and lightly whisk to combine. Add Greek yogurt, milk, and vanilla to the dry ingredients. Mix well and fold in the egg white until combined. If you are using a store-bought pancake mix then prepare it as instructed on the packaging.
Step 02
Prepare your Fillings. If you are making a compote, add your frozen strawberries or fruit to a saucepan on low heat. Warm Fruit for 2-3 minutes and add the splenda or sugar, mix well. Continue cooking until the fruit is thawed and becomes soft. Taste the fruit and adjust splenda or sugar levels to your liking.
Step 03
Make your mini pancakes. Heat the frying pan on low heat. Add your egg rings and spray them with cooking spray. Add 3 Tbsp of pancake batter to each egg ring, add your filling in an even layer, and top off with 2-3 tablespoons of pancake batter. Cover the pan with a lid and cook 3-5 minutes or until the top of the pancake is semi-firm and not runny. Remove the lid and the egg rings, flip the pancakes and cook for 1-2 more minutes. Remove from heat.
Step 04
Layer your pancakes and top them off with your favorite toppings. Serve & Enjoy!
Notes
- Be careful to not overfill the egg rings or the pancake batter will overflow as it cooks.
- Make sure to cook on low heat or your pancake will burn before it is cooked through.
- Have your fillings prepared before you begin cooking so you can add them quickly to avoid overcooking the pancake.
FAQ
How Long Does It Take To Make Stuffed Mini Pancakes?
Stuffed Mini Pancakes don’t take very long to cook once you have the batter ready. They usually only need a few minutes on each side, depending on how thin or thick they are.
What Is The Best Way To Shape Mini Pancakes?
The best way to shape Mini Pancakes is with an egg ring. This will help create perfectly round Mini Pancakes that look great and cook evenly.
What Are The Best Fillings For Stuffed Mini Pancakes?
The best fillings for Mini Pancakes really depend on your personal tastes. You can use fresh or frozen fruit, jams and jellies, Nutella, or even a simple compote. Have fun with it and experiment!
Stuffed Mini Pancakes
Ingredients
Pancake Batter
- 1/2 Cup Flour
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1/4 Cup Greek Yogurt
- 1/2 Cup Non-Fat Milk milk of choice
- 1 Egg White
- 1 Tsp Vanilla Extract
- 4 Packets Splenda or 1 Tbsp Sugar
Filling/Compote
- 1 Cup Frozen Fruit of Choice I used Strawberries
- 2-4 Packets Splenda or 1 Tbsp Sugar
- Any Additional Fruit or Fillings of Choice
Toppings
- Sugar Free Syrup/ Whipped Cream or toppings of choice
Instructions
- Prepare your pancake batter. Beat egg white with a hand mixer in a bowl until stiff peaks form, usually 2-3 minutes. Add flour, baking powder, Splenda or sugar, and salt to another bowl and lightly whisk to combine. Add Greek yogurt, milk, and vanilla to the dry ingredients. Mix well and fold in the egg white until combined. If you are using a store-bought pancake mix then prepare it as instructed on the packaging.
- Prepare your Fillings. If you are making a compote, add your frozen strawberries or fruit to a saucepan on low heat. Warm Fruit for 2-3 minutes and add the splenda or sugar, mix well. Continue cooking until the fruit is thawed and becomes soft. Taste the fruit and adjust splenda or sugar levels to your liking.
- Make your mini pancakes. Heat the frying pan on low heat. Add your egg rings and spray them with cooking spray. Add 3 Tbsp of pancake batter to each egg ring, add your filling in an even layer, and top off with 2-3 tablespoons of pancake batter. Cover the pan with a lid and cook 3-5 minutes or until the top of the pancake is semi-firm and not runny. Remove the lid and the egg rings, flip the pancakes and cook for 1-2 more minutes. Remove from heat.
- Layer your pancakes and top them off with your favorite toppings. Serve & Enjoy!
Notes
- Be careful to not overfill the egg rings or the pancake batter will overflow as it cooks.
- Make sure to cook on low heat or your pancake will burn before it is cooked through.
- Have your fillings prepared before you begin cooking so you can add them quickly to avoid overcooking the pancake.
Nutrition
Summary
Thank you for reading and I hope you enjoyed this stuffed mini pancake recipe. If you have any questions or comments go ahead and leave them in the comments below or feel free to email us. What is your favorite way to make pancakes? Did this stuffed pancake recipe make it into the list of your favorite recipes? Let us know in the comments below. For more awesome recipes check below.
