Save Adorable, bite-sized pancakes served like breakfast cerealcrispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
The first time I made mini pancake cereal for my family, it was a hit—everyone loved the playful presentation and choosing their own toppings. My kids especially enjoyed flipping the tiny pancakes and eating them by the spoonful just like traditional cereal.
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)
- Large egg: 1
- Unsalted butter, melted (plus more for cooking): 2 tbsp (28 g)
- Vanilla extract: 1 tsp
- Maple syrup, honey, or milk: for serving
- Fresh berries or sliced banana (optional): for serving
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 Batter:
- Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix. A few lumps are fine.
- Prepare for Cooking:
- 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.
- Cook Pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing them slightly apart.
- Flip Pancakes:
- Cook for 12 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 One weekend, we enjoyed mini pancake cereal together while sharing funny breakfast stories. Everyone appreciated how easy it was to customize their bowl, choosing milk, syrup, and berries for their perfect bite.
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, milk (dairy). Always check ingredient labels for allergens.
Nutritional Information
Each serving contains about 215 calories, 7 grams of fat, 32 grams of carbohydrates, and 6 grams of protein.
Save Serve mini pancake cereal immediately for maximum crispiness. Pair with fresh orange juice or light breakfast tea for a delightful morning treat.
Recipe Help & FAQs
- → How do I get mini pancakes evenly sized?
Using a piping bag or squeeze bottle makes dispensing batter easier and helps keep pancake sizes consistent on the skillet.
- → Can I make this dairy-free?
Yes, substitute whole milk and butter with plant-based alternatives like almond milk and vegan butter for a dairy-free option.
- → What toppings work well?
Maple syrup, honey, fresh berries, sliced banana, or even chocolate chips enhance flavor and add variety to each bowl.
- → How do I keep pancakes crispy?
Serve immediately after cooking for best crispiness; reheating in a toaster oven can help retain texture if needed.
- → Are they suitable for meal prep?
Mini pancakes are best enjoyed fresh, but can be made ahead and briefly reheated. Store in an airtight container for short periods.
- → Which breakfast beverages pair well?
Fresh orange juice or light breakfast tea complement the flavors and add brightness to the morning meal.