Save Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first made mini pancake cereal for my family last weekend. The kids loved the playful presentation and it turned a simple breakfast into a memorable morning treat!
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Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 2 tbsp (25 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Whole milk: 3/4 cup (180 ml)
- Egg: 1 large
- Unsalted butter, melted: 2 tbsp (28 g) (plus more for cooking)
- Vanilla extract: 1 tsp
- Maple syrup, honey, or milk: To serve
- Fresh berries or sliced banana (optional): To serve
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Instructions
- Whisk Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Mix Batter:
- Pour wet ingredients into the dry ingredients and stir just until combined (do not overmix; a few lumps are fine).
- Prepare to Pipe:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing (or use a teaspoon).
- Heat Skillet:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Dispense Batter:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing them slightly apart.
- Cook and Flip:
- Cook for 1–2 minutes until bubbles form and the edges look set, then flip with a spatula or chopstick and cook another 1 minute until golden.
- Repeat:
- Repeat with remaining batter, greasing the pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for a cereal experience or drizzle with syrup and top with fruit.
Save Sharing this breakfast with my family always sparks laughter at the table as everyone gets creative with their toppings and milk-to-cereal ratio.
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Required Tools
Mixing bowls, whisk, piping bag (or squeeze bottle or teaspoon), nonstick skillet or griddle, spatula or chopstick.
Allergen Information
Contains wheat (gluten), egg, and milk (dairy)—always check ingredient labels for dietary needs.
Nutritional Information
Calories: 215, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g per serving.
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Enjoy creating mini pancake cereal and delighting loved ones each morning. A simple breakfast just got a fun makeover!
Recipe FAQ
- → How do I get crispy edges on mini pancakes?
Use enough butter to lightly grease the skillet and cook over medium heat until golden for crisp edges.
- → Can I make these pancakes dairy-free?
Yes, substitute plant-based milk and vegan butter to create a dairy-free version.
- → What toppings pair well with mini pancake cereal?
Popular options include maple syrup, honey, milk, fresh berries, or sliced bananas.
- → Is it necessary to use a piping bag for batter?
No, you can use a squeeze bottle or drop batter by teaspoon for shaping mini pancakes.
- → How should I reheat leftover mini pancake cereal?
Warm leftovers in a toaster oven to restore crispiness before serving.
- → Can I add extra flavors to the batter?
Yes, stir in mini chocolate chips or cinnamon for added flavor and variety.
