Whole Wheat Pancake Stackers

Mother’s Day is this Sunday, so why not treat mom to something special?

These little pancake stackers were so fun!  My kids loved deconstructing them.  My older son loved dipping the pancakes into the syrup, while the younger one was all about licking the whipped cream off the top (I think it’s possible that he only ate whipped cream for dinner…oops).

The skewers can be a little unstable the higher you stack them (and a bit dangerous and pokey for the youngsters), so after the first few rounds, I made the pancakes bigger and just topped them with the whipped cream and strawberries.  The pancakes weren’t as visually stunning this way, but they were a little more kid friendly and just as delicious!

Recipe Notes:

*When mixing the wet ingredients with the dry, be sure to leave it lumpy (don’t beat it smooth).  Overbeating will result in dense, tough pancakes.

Whole Wheat Pancake Stackers

Pancake recipe adapted from The Frugal Girl

1 ¼ cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt

1 tablespoon brown sugar
1 cup buttermilk
1 tablespoon vegetable oil
1 egg

Strawberries, sliced

Whipped cream

Bamboo skewers, optional

Maple syrup, optional

Preheat an electric skillet to 350 degrees F.

In a large bowl, whisk together the flour, baking soda, and salt.

In a separate bowl or large measuring cup, whisk together the buttermilk, brown sugar, oil, and egg.

Pour the wet ingredients over the dry and stir until just combined; the batter will still be quite lumpy.

Pour heaping tablespoons of batter onto the hot skillet.  Cook for 2 minutes or until bubbles begin to form on top of the pancakes and the bottom is browned.  Flip and cook for an additional 2-3 minutes or until browned.

To serve, alternate stacking the pancakes, strawberries and cream; secure with bamboo skewers.  Serve with a side of maple syrup for dipping, if desired.

Serves 2-3