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Pancakes and waffles

Mini Pancake Stacks

These itty bitty stacks are breakfast gone bite-size! Swap out the strawberry jam for apricot, or even chocolate hazelnut spread.

Serves 4
Ready in 15 mins
Prep time 3 mins
Cooking time 12 mins
409 calories per serving


> 1 cup Nature's Promise® Organic Buttermilk Pancake Mix
> 2/3 cup milk
> 1 tbsp vegetable oil
> 1 large egg
> 1/4 cup butter, melted
> 1/2 cup strawberry jam
> 8 raspberries
> 8 appetizer skewers
> 1 tbsp confectioners' sugar


Prepare the pancake mix according to package directions, using the milk, oil, and egg.
Heat a 12-inch nonstick skillet on medium. Brush with some of the melted butter. With tablespoon measure, add batter to skillet to form 2-inch rounds. Cook 1–2 min., until edges begin to set and bubbles start to form. Turn pancakes over and cook another min. Transfer to a large baking sheet and arrange in a single layer. Repeat cooking with remaining butter and pancake batter.
To serve immediately, spread 2 pancakes with jam and stack. Top with third pancake, then a raspberry. With an appetizer skewer, pierce raspberry and pancakes to hold together. Repeat stacking with remaining pancakes, jam, and raspberries. Arrange mini stacks on a serving platter and dust with confectioners’ sugar. If making ahead, freeze pancakes in single layer on a baking sheet, then stack and store in resealable plastic bags. To reheat, arrange in single layer on baking sheet and cover tightly with foil. Bake at 350°F 6–8 min., until warm, then stack and serve.

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