Blueberry-Strawberry Pancake Skewers Driscoll's

Blueberry-Strawberry Pancake Skewers

  • 70 grams plus 2 tablespoons all-purpose flour
  • 2 Tablespoons cocoa powder
  • 3 Tablespoons sugar
  • 1 Tsp. baking powder
  • 1/4 Tsp. salt
  • 80 ml of milk
  • 1 Tbsp. melted butter
  • 1/2 Tsp. vanilla extract
  • 450 grams Driscoll's Strawberries
  • 170 grams Driscoll's Blueberries
  • 2 bananas, cut into 7 mm thick slices
  • 12 (15 cm) bamboo skewers
  • 1 large egg
  • Maple syrup for dipping

35 min | 4 | kid friendly

Blueberry-Strawberry Pancake Skewers Driscoll's

Turn breakfast into some delicious dipping with these pancake skewer stacks. Chocolate silver dollar pancakes are stacked with slices of strawberries and bananas. Serve with maple syrup for dipping or drizzling.


Mix flour, cocoa powder, sugar, baking powder and salt in a medium bowl until well combined. In a separate bowl, whisk together milk, egg, melted butter and vanilla. Whisk milk mixture into flour mixture just until combined.

Lightly grease a large nonstick griddle or skillet over medium heat. Pour batter onto griddle by the teaspoon. Cook about 2 minutes, or until edges are dry. Flip pancakes and cook about 1 minute longer. Adjust heat as needed to prevent burning. Repeat with remaining batter.

Cut each strawberry into 3 pieces (2 slices and the end opposite the stem left whole). Stack one pancake topped with strawberry slice, banana, second pancake, strawberry slice, banana then third pancake. Place skewer through blueberry and down into pancake stack. Repeat with remaining ingredients (each serving is 3 skewered pancake stacks). Serve with maple syrup for dipping.

Leafs Strawberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.