Mini Pancake Stacks Lunch Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 2–3 as a main lunch, 4–5 as a light lunchbox portion

Ingredients:

All-purpose flour – 1 cup (120 g)

Baking powder – 2 teaspoons

Sugar – 1 tablespoon

Fine salt – 1/4 teaspoon

Milk – 3/4 cup (180 ml)

Plain or vanilla yogurt – 1/4 cup (60 ml)

Large egg – 1

Melted butter or neutral oil – 2 tablespoons

Vanilla extract – 1 teaspoon

Fresh berries – 1 cup

Thick Greek yogurt or cream cheese – 1/2 cup

Honey or maple syrup – 2–3 tablespoons

Optional: cinnamon – 1/4 teaspoon

Optional: peanut or almond butter – 1/4 cup

Instructions:

Whisk dry ingredients in one bowl and wet ingredients in another, then combine and rest batter for 5 minutes.

Cook small spoonfuls of batter on a greased pan until golden and puffed on both sides, then cool completely.

Chop berries and prepare yogurt or nut butter so they are easy to spread.

Layer mini pancakes with yogurt and berries to form short, stable 2–3 layer stacks.

Drizzle with honey or maple syrup if serving immediately, or pack syrup separately for lunchboxes.

Pack stacks tightly into a lunchbox and store extras in the fridge for up to 3 days.

Nutrition (Calories)Approx. 350–450 calories per serving depending on toppings; best for a balanced, kid-friendly or on-the-go lunch; add extra fruit or nuts for more staying power.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 3

Course: Main Course

Cuisine: American

Calories: 350

Notes

Pro Tip:
Freeze mini pancakes in a single layer, then store in a bag. They thaw quickly in lunchboxes and help keep other items cool.