Save A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal—perfect for social media, budget-friendly, and delicious for all ages.
When I first made pancake cereal, it was a huge hit with my family, especially the kids. Watching them scoop tiny pancakes into their bowls and pick their favorite toppings brought so much joy to our morning routine.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/4 tsp
- Salt: 1/4 tsp
- Milk: 3/4 cup (180 ml)
- Egg: 1 large
- Melted unsalted butter: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Maple syrup or honey: for serving
- Fresh berries: optional
- Pat of butter: optional
Instructions
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Mix Batter:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (lumps are okay).
- Prepare for Piping:
- Transfer the batter to a piping bag or a squeeze bottle.
- Heat Skillet:
- Heat a large nonstick skillet over medium-low and lightly grease with butter.
- Pipe Mini Pancakes:
- Pipe small dots of batter (about 1/2 inch wide) onto the skillet, spacing slightly apart.
- Cook First Side:
- Cook for 1–2 minutes, until bubbles form and the bottoms turn golden.
- Flip Pancakes:
- Flip using a spatula or fork and cook for 1 minute until golden brown.
- Repeat Process:
- Transfer mini pancakes to a plate and repeat until batter is used.
- Serve:
- Serve the mini pancakes in a bowl, topped with maple syrup, berries, and a pat of butter if desired.
Save Sharing pancake cereal with my kids reminds me of how simple meals can create special memories. It's quickly become a weekend favorite in our home.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula.
Allergen Information
Contains wheat (gluten), milk, eggs, and butter (dairy). For allergies, use gluten-free flour, plant-based milk, and egg substitutes.
Nutritional Information
Per serving: Calories: 195, Total Fat: 6 g, Carbohydrates: 28 g, Protein: 6 g.
Save Enjoy experimenting with different toppings and share your creations with friends—pancake cereal always makes breakfast more fun!
Kitchen Guide
- → How do I make the bite-sized pancakes?
Use a squeeze bottle or piping bag to dispense small dots of batter onto a hot nonstick skillet, then cook until golden on both sides.
- → What toppings work best with pancake cereal?
Maple syrup, honey, fresh berries, and a pat of butter complement the mini pancakes beautifully.
- → Can I add flavors to the batter?
Yes, stirred-in mini chocolate chips or a sprinkle of cinnamon enhance the flavor without changing the texture.
- → What substitutions are available for dairy or gluten allergies?
Use gluten-free flour, plant-based milk, and egg substitutes like flax egg to accommodate allergies.
- → How should I store leftover mini pancakes?
Store cooled mini pancakes in an airtight container for up to 2 days, and reheat before serving.