Save Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first tried making mini pancake cereal on a lazy Sunday morning, and my family's reaction was priceless. Watching everyone scoop crispy little pancakes into bowls and add their favorite toppings turned an ordinary breakfast into a special memory.
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
Instructions
- Mix dry ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Combine wet and dry:
- Pour wet ingredients into the dry and stir just until combined. Do not overmix. A few lumps are fine.
- Prepare for piping:
- Transfer batter to a piping bag or squeeze bottle, or use a teaspoon for easy dispensing.
- Cook pancakes:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter. Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing slightly apart. Cook 1–2 minutes, until bubbles form and edges look set.
- Flip and finish:
- Flip with a spatula or chopstick and cook another 1 minute until golden. Repeat with remaining batter, greasing pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for cereal experience or drizzle with syrup and top with fruit.
Save Sharing these tiny pancakes with my kids became a delightful tradition. They love helping pipe the batter and decorating their bowls with fruit and syrup.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains wheat (gluten), egg, and dairy. Read all labels carefully if you have food allergies.
Nutritional Information
Per serving: 215 calories, 7 g fat, 32 g carbohydrates, 6 g protein
Save Try these mini pancake cereal bowls for a playful breakfast. They bring smiles to the table and are perfect for kids and grown-ups alike.
Kitchen Guide
- → Can I make mini pancake cereal dairy-free?
Yes, use plant-based milk and vegan butter to enjoy dairy-free mini pancakes with the same fluffy texture.
- → How do I keep the pancakes crispy?
Serve immediately after cooking for the best crispness. Reheat in a toaster oven to restore their crunchy edges.
- → What are the best toppings for mini pancake cereal?
Milk, maple syrup, fresh berries, or sliced banana pair wonderfully. For extra flavor, add mini chocolate chips or cinnamon.
- → Do I need special equipment?
A squeeze bottle or piping bag helps make uniform mini pancakes, though a teaspoon works as well. Use a nonstick skillet for easy flipping.
- → How do I avoid overmixing the batter?
Stir wet and dry ingredients just until combined; a few lumps are fine. Overmixing can make pancakes dense.
- → Is this suitable for vegetarian diets?
Yes, the ingredients are plant-based and dairy with no meat or fish, making it a vegetarian-friendly breakfast option.