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Preschool Snack Ideas Recipe

Soft, a little sweet mini pancakes on a stick, easy for small hands to hold. They come together with just a few pantry staples, and my daughter calls them “pancake lollipops.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • ¾ cup milk
  • 1 tbsp butter melted plus more for the pan
  • 1 banana sliced into coins
  • strawberries sliced optional
  • maple syrup or yogurt for dipping optional

Equipment

  • Mixing bowl
  • Whisk
  • Nonstick skillet
  • Small cookie cutter or spoon for portioning
  • Short wooden skewers or reusable food picks

Method
 

  1. Make the batter. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  2. Add wet ingredients. Whisk in the egg, milk, and melted butter until smooth.
  3. Heat the pan. Warm a nonstick skillet over medium-low heat and lightly grease it with butter.
  4. Cook mini pancakes. Drop small tablespoon-sized portions of batter onto the skillet. Cook for 1 to 2 minutes per side, until golden and cooked through.
  5. Cool slightly. Transfer pancakes to a plate and let cool for a few minutes.
  6. Assemble skewers. Thread mini pancakes and banana slices (and strawberries, if using) onto skewers, alternating as you go.
  7. Serve. Serve as is, or with a small dish of maple syrup or yogurt for dipping.

Notes

Pro Tips
  • Keep the pancakes small. Use about a tablespoon of batter per pancake so they fit neatly on a skewer.
  • Use blunt-tip skewers for little kids. Reusable silicone food picks are safest for toddlers and preschoolers.
  • Let pancakes cool slightly before skewering. Warm pancakes are more likely to tear.
  • Slice fruit into similar sizes as the pancakes so threading is easier and everything stays balanced.
  • Make a double batch. These freeze beautifully.