Easy Mini Pancakes Recipe

Easy mini pancakes for 4th of July recipe feature image. on platter with berries powdered sugar and syrup.

5 from 1 vote

Easy Mini Pancakes Recipe layers mini pancakes with strawberries, blueberries, powdered sugar, and syrup for a simple patriotic breakfast platter. It’s great for holiday breakfasts, easy brunch ideas, and kid-friendly recipes. The fresh berries add color and texture, while the mini pancakes make serving simple for gatherings.

Prep Time5

Total Time5

Course: Breakfast

Cuisine: American

Servings:

Calories: 62kcal

Author: Jami Powell

Equipment

Large Serving platter
Small Sieve
Sharp Knife

Ingredients

25 Lamarie French mini pancakes store-bought
1 cup blueberries
1 cup strawberries sliced
¼ cup powdered sugar
Syrup as needed

Instructions

Arrange the mini pancakes on a large serving platter.
Distribute the blueberries evenly over the pancakes.
Add the sliced strawberries on top of the pancakes and blueberries.
Sprinkle the powdered sugar over the pancakes and berries.
Drizzle syrup over the pancakes to taste.

Notes

Cooking Notes

Adding the fruit just before serving helps keep the pancakes from becoming soggy. Layering the berries evenly creates a more balanced texture in each bite.

Tips for Best Results:

Use fresh dry berries for the best presentation.
Arrange the pancakes in a single layer when serving.
Dust with powdered sugar right before serving.
Add syrup at the table to prevent sogginess.

How to Know It’s Ready:

The pancakes should look evenly topped while the berries stay fresh and vibrant.

Nutrition