Mini Pancake Stacks Recipe
Mini Pancake Stacks Recipe

Mini Pancake Stacks Recipe

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  • 1 large egg
  • 3/4 cup whole milk or buttermilk
  • 1 cup Farmhouse Pancake & Waffle Mix
  • 1 Tablespoon butter, melted

  • 1/4 cup Lemon Curd
  • 12 raspberries
  • 12 blueberries
  • 24 small mint leaves
  • 24 toothpicks
  • Confectioner’s sugar


1. Beat egg and milk together in a medium bowl. Add pancake mix and blend well. Stir in melted butter and mix thoroughly.

2. Heat griddle to 350° F. Spoon 3/4 teaspoon pancake batter onto hot griddle for each mini cake. Cook until golden brown on each side. Pancakes should be about the size of a quarter. 

3. Stack cakes four high. Top with a small dollop of Lemon Curd, a raspberry or blueberry and a small mint leaf. Dust with confectioner’s sugar. Stick a toothpick through the stack to serve.

(credit: Stonewall Kitchen)