Protein Pancake Skewers – Mini Pancakes With Fruit on Sticks

Protein Pancake Skewers are fun, snackable, and perfect for busy mornings or easy entertaining. Think bite-size pancakes threaded on sticks with colorful fruit in between. They’re kid-friendly, adult-approved, and easy to customize.

You get the comfort of pancakes with the staying power of protein, and the fresh pop of fruit keeps everything light. Whether you’re meal-prepping breakfast or building a brunch board, these skewers make it simple and satisfying.

Protein Pancake Skewers - Mini Pancakes With Fruit on Sticks

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 cup rolled oats (or oat flour)
• 1 scoop vanilla whey or plant-based protein powder (about 25–30 g)
• 1 teaspoon baking powder
• Pinch of salt
• 2 large eggs
• 1/2 cup Greek yogurt (plain or vanilla)
• 1/2 cup milk (dairy or nondairy)
• 1 teaspoon vanilla extract
• 1–2 teaspoons honey or maple syrup (optional, for a touch of sweetness)
• 1–2 tablespoons oil or melted butter (for the pan)
• Fruit for skewers: strawberries, blueberries, banana slices, grapes, kiwi chunks, or pineapple
• Bamboo or metal skewers (6–8 inches are easiest to handle)
• Optional toppings: yogurt dip, peanut butter drizzle, maple syrup, or a dusting of cinnamon

Method

 

1. Make oat flour if needed. Blend rolled oats in a blender until they become a fine flour. Measure out 1 cup after blending for accuracy.
2. Combine dry ingredients. In a bowl, whisk oat flour, protein powder, baking powder, and salt. This prevents clumps and ensures even rise.
3. Mix wet ingredients. In a separate bowl, whisk eggs, Greek yogurt, milk, vanilla, and honey or maple syrup. The yogurt adds moisture and structure.
4. Bring the batter together. Pour the wet mixture into the dry and stir gently until just combined. If it’s too thick to pour, add a splash of milk; if too thin, sprinkle in a bit more oat flour.
5. Rest the batter. Let it sit for 5 minutes. This hydrates the oats and gives you fluffier mini pancakes.
6. Heat the pan. Preheat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. You want a steady sizzle, not smoke.
7. Cook mini pancakes. Spoon batter by the tablespoon to form small rounds, about 2–2.5 inches wide. Cook 1–2 minutes until bubbles form and edges look set, then flip and cook another 30–60 seconds. Transfer to a plate to cool slightly.
8. Prep the fruit. Wash and dry the fruit. Slice strawberries and bananas into bite-size pieces. Aim for chunks that match the pancake size so the skewers stack neatly.
9. Assemble the skewers. Thread a mini pancake, then a piece of fruit, and repeat. Mix colors and textures for visual appeal: pancake, strawberry, pancake, banana, pancake, blueberry.
10. Add optional toppings. Drizzle with a little peanut butter or yogurt, or serve with a small cup of maple syrup for dipping.
11. Serve. Arrange skewers on a platter or pack them in containers for a portable breakfast or snack.

Why This Recipe Works

This recipe balances convenience and nutrition without sacrificing flavor. The batter uses protein powder to boost macros while keeping the texture tender and fluffy.

Mini pancakes cook quickly and hold their shape well on skewers. Fresh fruit adds natural sweetness, fiber, and color, turning a simple breakfast into something you can grab and go. It’s also easy to scale up, so you can make a small batch for two or a spread for a crowd.

What You’ll Need

• 1 cup rolled oats (or oat flour)
• 1 scoop vanilla whey or plant-based protein powder (about 25–30 g)
• 1 teaspoon baking powder
• Pinch of salt
• 2 large eggs
• 1/2 cup Greek yogurt (plain or vanilla)
• 1/2 cup milk (dairy or nondairy)
• 1 teaspoon vanilla extract
• 1–2 teaspoons honey or maple syrup (optional, for a touch of sweetness)
• 1–2 tablespoons oil or melted butter (for the pan)
• Fruit for skewers: strawberries, blueberries, banana slices, grapes, kiwi chunks, or pineapple
• Bamboo or metal skewers (6–8 inches are easiest to handle)
• Optional toppings: yogurt dip, peanut butter drizzle, maple syrup, or a dusting of cinnamon

Step-by-Step Instructions

1. Make oat flour if needed. Blend rolled oats in a blender until they become a fine flour.

   Measure out 1 cup after blending for accuracy.

2. Combine dry ingredients. In a bowl, whisk oat flour, protein powder, baking powder, and salt. This prevents clumps and ensures even rise.
3. Mix wet ingredients. In a separate bowl, whisk eggs, Greek yogurt, milk, vanilla, and honey or maple syrup. The yogurt adds moisture and structure.
4. Bring the batter together. Pour the wet mixture into the dry and stir gently until just combined.

   If it’s too thick to pour, add a splash of milk; if too thin, sprinkle in a bit more oat flour.

5. Rest the batter. Let it sit for 5 minutes. This hydrates the oats and gives you fluffier mini pancakes.
6. Heat the pan. Preheat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter.

   You want a steady sizzle, not smoke.

7. Cook mini pancakes. Spoon batter by the tablespoon to form small rounds, about 2–2.5 inches wide. Cook 1–2 minutes until bubbles form and edges look set, then flip and cook another 30–60 seconds. Transfer to a plate to cool slightly.
8. Prep the fruit. Wash and dry the fruit.

   Slice strawberries and bananas into bite-size pieces. Aim for chunks that match the pancake size so the skewers stack neatly.

9. Assemble the skewers. Thread a mini pancake, then a piece of fruit, and repeat. Mix colors and textures for visual appeal: pancake, strawberry, pancake, banana, pancake, blueberry.
10. Add optional toppings. Drizzle with a little peanut butter or yogurt, or serve with a small cup of maple syrup for dipping.
11. Serve. Arrange skewers on a platter or pack them in containers for a portable breakfast or snack.

Keeping It Fresh

Store leftover mini pancakes and fruit separately for best texture.

Pancakes keep well in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat pancakes in a toaster, skillet, or air fryer to bring back their light crisp edges. Assemble skewers right before serving, or assemble up to 24 hours ahead using sturdier fruit like grapes, blueberries, and firm strawberries. Avoid adding banana too early—it browns quickly.

If you need to pack them, include a lemon-water dip for apple or banana slices to slow browning.

Health Benefits

• Protein support: Protein powder, eggs, and Greek yogurt help keep you full and support muscle repair.
• Whole grains: Oats provide fiber for steady energy and digestion.
• Micronutrients: Fresh fruit adds vitamin C, potassium, antioxidants, and hydration.
• Balanced macros: Pairing carbs from fruit and oats with protein and a little fat keeps blood sugar steadier than classic pancakes alone.
• Portion control: Mini portions help you eat mindfully, especially if you’re serving a crowd.

What Not to Do

• Don’t overmix the batter. Overmixing makes pancakes tough. Stir until just combined.
• Don’t crank the heat too high. High heat burns the outside before the inside sets, especially with protein powders.
• Don’t use overly watery fruit. Very juicy fruit like very ripe pineapple can make pancakes soggy if assembled too early. Pat fruit dry.
• Don’t skip resting the batter. A brief rest improves texture and prevents crumbly pancakes.
• Don’t overload the skewers. Keep them light and balanced so they’re easy to pick up and eat.

Alternatives

• Flour swap: Use whole wheat pastry flour or a gluten-free blend instead of oats.

  Adjust milk for thickness as needed.

• Protein powder options: Whey gives a fluffier texture; plant-based powders can be denser. If using pea or brown rice protein, add an extra tablespoon of milk.
• Dairy-free: Use coconut or almond yogurt and your favorite plant milk.
• Flavor twists: Add cinnamon, lemon zest, or mini dark chocolate chips. A pinch of cardamom is lovely with berries.
• Fruit choices: Swap in raspberries, mango, or apple slices.

  Choose firm fruit for make-ahead skewers.

• Nut butter boost: Thread a small peanut butter-stuffed date or drizzle almond butter over finished skewers for extra richness.
• Low-sugar: Skip added sweeteners and rely on ripe fruit and vanilla for sweetness.

FAQ

Can I make the pancakes without protein powder?

Yes. Replace the scoop of protein powder with 1/4 cup oat flour and add a little extra milk if needed. You’ll still get protein from eggs and yogurt, just a bit less overall.

How do I keep the pancakes round and even?

Use a tablespoon or small cookie scoop for portioning and keep the batter slightly thick.

Don’t crowd the pan, and wait for bubbles before flipping. A well-heated nonstick surface helps them set cleanly.

What size skewers should I use?

Shorter skewers (6–8 inches) are easiest for mini pancakes. If you only have longer skewers, cut them in half or fill them halfway to keep portions manageable.

Can I meal prep these for the week?

Absolutely.

Cook a batch of mini pancakes and refrigerate or freeze them. Prep fruit the night before and assemble in the morning, or assemble 1–2 days ahead using firm fruit like grapes and blueberries.

What sauce or dip goes well with these?

Try a yogurt-honey dip, warm maple syrup, or a peanut butter and milk drizzle. A chocolate yogurt dip (Greek yogurt, cocoa powder, and a little maple) is great for dessert-style skewers.

Why are my pancakes dry?

They may be overcooked or the batter might be too thick, especially with certain protein powders.

Add a splash more milk, keep heat at medium, and pull pancakes off as soon as they spring back to a light touch.

Can I bake the mini pancakes instead?

Yes. Spoon small circles on a parchment-lined sheet and bake at 375°F (190°C) for 8–10 minutes, flipping once halfway if you want even browning. The texture won’t be as crisp as pan-cooked, but it’s efficient for big batches.

Are these good for kids?

They’re great for kids.

Keep the skewers blunt or use short cocktail picks for safety, and focus on soft fruit and smaller pieces. The fun format can encourage picky eaters to try fruit.

In Conclusion

Protein Pancake Skewers bring together the best parts of breakfast in a playful, portable format. They’re quick to cook, easy to assemble, and endlessly customizable.

Whether you’re packing lunchboxes, planning a brunch board, or grabbing a post-workout bite, these mini pancakes with fruit make a balanced, feel-good option. Keep a stash of mini pancakes on hand, switch up the fruit, and you’ll have a reliable go-to that always hits the spot.