Mini Pancake Stacks

Summer in Sonoma County is the perfect time to host a brunch for your family and friends. This week we’ve rounded up some of our Brunch favorites to help get you inspired, as well as all of the staples you need to host the perfect Brunch including Stonewall Kitchen Farmhouse Pancake & Waffle Mix*. This twist on a classic brunch favorite is a must on your table!

Recipe and image courtesy of Stonewall Kitchen Website

  • Serves: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes


  • 1 large egg
  • 3/4 cup whole milk or buttermilk
  • 1 cup Stonewall Kitchen Farmhouse Pancake & Waffle Mix
  • 1 tablespoon butter, melted
  • 1/4 cup Stonewall Kitchen Lemon Curd
  • 12 raspberries
  • 12 blueberries
  • 24 small mint leaves
  • 24 toothpicks
  • Confectioner’s sugar


  1. Beat egg and milk together in a medium bowl. Add pancake mix and blend well. Stir in melted butter and mix thoroughly.

  2. Heat griddle to 350° F. Spoon 3/4 teaspoon pancake batter onto hot griddle for each mini cake. Cook until golden brown on each side. Pancakes should be about the size of a quarter.

  3. Stack cakes four high. Top with a small dollop of Lemon Curd, a raspberry or blueberry and a small mint leaf. Dust with confectioner’s sugar. Stick a toothpick through the stack to serve.

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