What is better than a Sunday brunch with your favorite type of homemade pancakes? How about a Sunday brunch with a stack of three of your favorite types of pancakes all layered with a light homemade whip cream and topped with fresh fruit and maple syrup?! YU-UH-UM!
I absolutely love making these delicious and adorable pancake kabobs for brunch parties of all sizes! They are a fun way to mix up your pancake breakfast, so everyone gets to sample a variety of flavors! Your guests are sure to be impressed!
They are super easy to make with a classic homemade pancake mix as the base, and then all you have to do is divide the mix into three equal parts and mix in your additions to customize each pancake! My personal favorites layers are cookie dough, banana, and strawberry, but we have also made these with chocolate chips, Reese’s Peanut Butter Cups, lemons, and cinnamon!! There are so many fun combinations that you can make, so get creative and enjoy!
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 6 Tablespoons unsalted butter
- 2 and 1/4 cups flour
- 1/3 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 and 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs, room temperature
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- 1 cup of your favorite addition (chocolate chips, bananas, etc.) (or if making 3 different flavors - ⅓ cup of each)
- Assorted fruits or toppings for sprinkling
- 6 inch wood skewers
- ½ cup of powdered sugar for sprinkling
- Place the metal bowl and whisk attachment from your stand mixer in the freezer for 15 to 20 minutes.
- Once the bowl has been chilled, place the sugar and whipping cream in the mixer and whisk just until the cream reaches stiff peaks.
- Keep in the refrigerator until ready to assemble the pancakes
- Melt the butter in a microwave safe bowl, allow to cool.
- In a large bowl, whisk together the dry ingredients (flour, sugar, baking soda, baking powder, and salt). Set aside.
- In another large bowl, whisk the eggs, buttermilk, and vanilla extract. Once combined, mix in the melted butter.
- Separate the batter into thirds, and pour into 3 medium size bowls. Gently fold in ⅓ cup of each of your preferred additions. I usually like one batter with chocolate chips, one with bananas, and one with strawberries, but feel free to get as creative as you want!
- Heat a skillet to medium heat and coat generously with butter. (You will know the skillet is hot enough when a drop of water breaks into smaller balls and “dances” around).
- Pour a small amount of the batter onto the pan (usually about ⅓ cup for smaller pancakes or ¼ cup for a little larger). Cook for about one minute or until bubbles appear on the surface and begin to break. Flip over to the other side and cook all the way through.
- While you are cooking the rest of your pancakes, keep your pancakes warm in an oven at 175 degrees F.
- Once you have made all of your pancakes, it is time to assemble. Cover one pancake with homemade whip cream and sprinkle with your favorite freshly cut fruit or topping. Place another pancake on top and repeat until you have three layers of all different flavors of pancakes with whipped cream filling.
- Skewer the pancake kabob so all layers and toppings stay in place.
- Once assembled, sprinkle about 1 tsp of powdered sugar on each kabob.
- Serve warm with your favorite syrup and enjoy!
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