Pancake Stacks With Fresh Blueberries and Strawberries

Save on Pinterest

These mini pancake stacks with fresh blueberries and strawberries are a fun dessert option for a festive brunch or patriotic 4th of July party.

Whether you’re making them fresh or using store-bought mini pancakes, this layered dessert is irresistibly fluffy and totally delicious.

Each stack is layered with a creamy ricotta-yogurt filling, sweetened with honey and paired with vibrant summer fruits like strawberries and blueberries, plus bananas.

They’re cute enough for a party platter but simple enough to whip up on a weekend morning, too.

How To Make These Pancake Stacks With Fresh Blueberries and Strawberries

Ingredients You’ll Need For This Recipe

For the mini pancakes:

1 cup all-purpose flour
2 tablespoons brown sugar or coconut sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cups + 2 tablespoons of milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 small egg

For the ricotta cream:

2/3 cup ricotta cheese
1/3 cup Greek yogurt
1 tablespoon honey

For the fruit topping:

A handful of blueberries
A handful of sliced strawberries
1/2 banana

Step-by-Step Guide

1. Melt the butter in a small pot.

2. In a medium-sized bowl, whisk together flour, brown or coconut sugar, baking powder, baking soda, and salt.

3. Make a well inside the dry mix with a spoon.

4. Add the milk, melted butter, vanilla extract, and egg.

5. Mix thoroughly just until smooth, but make sure not to overmix the batter – some lumps are absolutely fine.

6. Cook the batter into small, 2–3 inch pancakes.

7. Mix ricotta cheese, Greek yogurt, and honey in a medium-sized bowl until smooth and creamy.

8. Chill the batter for 10-15 minutes to give it time to thicken and rise.

9. Meanwhile, wash and dry the berries, and cut the strawberries and bananas into medium-thick slices.

10. Spread a small spoonful of the ricotta mix on top of each mini pancake.

11. Layer six pancakes with blueberries, six pancakes with banana slices, and six pancakes with strawberry slices.

12. To build the stacks, put the strawberry-layered pancakes over the banana-layered ones and the two stacks over the blueberry-layered ones.

13. Secure with a toothpick or plate them individually for a more elegant brunch look.

14. Refrigerate until you’re ready to serve for up to 3 hours.

Important Recipe Notes

Since you’re making mini pancakes, they cook a lot faster than regular ones, so be sure not to burn them! As I was spooning the batter onto the pan, the first cakes were ready by the time the pan was full, and it was already time to flip them. Just keep a close eye on your pancakes!
When using store-bought pancakes, keep in mind you’ll need 3 pancakes for each stack. This recipe makes 6 stacks, so if you have more pancakes, double the filling and fruit quantities.
Keep the pancakes small and even in size, about 2-3 inches each, so the stacks are easier to assemble and serve.
Chill the ricotta filling for 10-15 minutes if you want a firmer consistency and are serving the pancakes immediately after assembling.

Why You’ll Love This Recipe

Adorable & Fun – These pancake stacks are eye-catching and fun to assemble.
Perfect for Patriotic Holidays – The red, white, and blue ingredients make them ideal for 4th of July or Memorial Day.
Quick & Easy – Great for busy mornings or last-minute entertaining.
Customizable – Switch up the fruit, use whipped cream instead of ricotta, or drizzle with maple syrup or jam.
Great for Kids – Let little hands help stack and decorate!

📌 Pancake Stacks With Fresh Blueberries and Strawberries (Recipe Card)

Serves: 2–3
Makes: 6 mini pancake stacks
Prep Time: 20-30 minutes
Cook Time: 15 minutes

Ingredients

Mini Pancakes:

1 cup all-purpose flour
2 tablespoons brown sugar or coconut sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cups + 2 tablespoons of milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 small egg

Ricotta Mix:

2/3 cup ricotta cheese
1/3 cup Greek yogurt
1 tablespoon honey

Fruit Topping:

A handful of blueberries
A handful of sliced strawberries
1/2 banana, sliced

Instructions

Melt the butter in a small pot.
In a medium-sized bowl, whisk together flour, brown or coconut sugar, baking powder, baking soda, and salt.
Make a well inside the dry mix with a spoon.
Add the milk, melted butter, vanilla extract, and egg.
Mix thoroughly just until smooth, but make sure not to overmix the batter – some lumps are absolutely fine.
Cook the batter into small, 2–3 inch pancakes.
In a bowl, mix ricotta, Greek yogurt, and honey until smooth.
Place a mini pancake on the plate.
Add a spoonful of ricotta mix and a few blueberries.
Add a second pancake, ricotta mix, and banana slices.
Top with a third pancake, more ricotta mix, and sliced strawberries.
Repeat to make additional stacks.
Refrigerate for up to 3 hours before serving.