Fluffy Pancake Cereal Bowl (Print Version)

Mini fluffy pancakes served in bowls with syrup and milk for a fun breakfast treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice)
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract

→ For Cooking & Serving

10 - Butter or oil, for greasing the pan
11 - Maple syrup, for drizzling
12 - Cold milk, for serving

# Step-by-Step Guide:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until fully blended.
03 - Pour wet mixture into dry ingredients and gently whisk until just combined; a few lumps are acceptable.
04 - Transfer batter into a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Preheat a large nonstick skillet or griddle over medium heat; lightly grease with butter or oil.
06 - Squeeze or spoon small dollops of batter, about 1/2 inch diameter, onto the heated surface, leaving space between each.
07 - Cook for 1 to 2 minutes until bubbles form and edges appear set, then flip and cook another 30 to 60 seconds until golden brown.
08 - Transfer cooked mini pancakes to a plate and repeat with remaining batter, greasing pan as necessary.
09 - Place mini pancakes in bowls, drizzle with maple syrup, and pour cold milk over just like cereal. Serve immediately.

# Top Tips:

01 -
  • Kids will actually eat breakfast without complaint when it feels like dessert in disguise.
  • The batter comes together in minutes, and you can make a huge batch while you're still half asleep.
  • Leftovers stay fluffy for days, which means grab-and-go breakfasts that taste homemade.
02 -
  • Don't skip the buttermilk—it makes a real difference in tenderness, and you can easily make it on the spot with milk and lemon juice.
  • Medium heat is crucial; too hot and the outsides burn before the insides cook through, but too cool and they won't develop that golden color.
  • A squeeze bottle transforms this from tedious to joyful, and honestly makes the pancakes more uniform in size.
03 -
  • A squeeze bottle keeps your batter warm longer and gives you precise control—this single tool is worth its weight in gold for mini pancakes.
  • If your pan isn't nonstick or is older, greasing between each batch makes a real difference in preventing sticking and getting golden edges.
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