Mini Pancake Stacks

30 10 servings, 1 stack (53 g) each
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10 servings, 1 stack (53 g) each

These cute Mini Pancake Stacks are perfect to serve as part of a weekend brunch. Top with your favourite fresh seasonal fruit before serving.

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What You Need

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Make It

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  • Mix first 4 ingredients until blended.
  • Whisk egg, milk and oil in medium bowl until blended. Stir in flour mixture.
  • Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using about 1 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
  • Stack pancakes in 10 piles on platter. Top each stack with piece of fruit; secure with toothpick. Sift icing sugar over pancakes. Top with Cool Whip.

How to Keep Pancakes Warm

To keep pancakes warm before serving, place on parchment-covered baking sheet; cover with foil. Place in 325°F oven for up to 30 min. before stacking on platter and continuing as directed.

Special Extra

Stack and top pancakes as directed; drizzle lightly with maple syrup.


  • 10 servings, 1 stack (53 g) each

Nutritional Information

Serving Size 10 servings, 1 stack (53 g) each
Calories 120
% Daily Value
Total fat 4.5g
Saturated fat 1.5g
Cholesterol 20mg
Sodium 240mg
Carbohydrate 16g
Dietary fibre 0g
Sugars 5g
Protein 3g
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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