Pin It Adorable, bite-sized pancakes served like breakfast cereal, these mini pancakes are crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
When I first tried making mini pancake cereal, it became an instant hit in my family—everyone loved the playful twist on classic pancakes, and my kids enjoyed choosing their favorite toppings each time.
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 banana: optional, for topping
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 as a few lumps are fine.
- Prepare for piping:
- Transfer the batter to a piping bag or squeeze bottle, or use a teaspoon for easy dispensing.
- Preheat skillet:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Form mini pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm diameter) onto the skillet, spacing them apart.
- Cook and flip:
- Cook for 1 to 2 minutes until bubbles form and edges set, then flip and cook another 1 minute until golden.
- Repeat process:
- Repeat with remaining batter, greasing the pan as needed.
- Serve:
- Serve warm in a bowl, adding milk for a cereal experience or drizzling with syrup and topping with fruit.
Pin It Every Sunday, my family gathers around the kitchen and makes a batch of these little pancakes, turning breakfast into a fun tradition we all look forward to.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet or griddle, spatula or chopstick are all you need to get started with this recipe.
Allergen Information
Contains wheat (gluten), egg, and milk; always check ingredient labels for allergens if you have dietary restrictions.
Nutritional Information
Each serving provides about 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Pin It Enjoy these tiny pancakes as a fun breakfast or playful snack, and let everyone customize their bowl with favorite toppings.
Recipe FAQs
- → What makes mini pancake cereal unique?
These bite-sized pancakes are enjoyed in a bowl, resembling cereal, allowing playful combinations with milk, syrup, or fruit.
- → Can I prepare mini pancake cereal dairy-free?
Yes! Substitute plant-based milk and vegan butter for a dairy-free option, keeping the pancakes fluffy and tasty.
- → How do I achieve crispy mini pancakes?
Cook the pancakes in a greased nonstick skillet over medium heat until golden on both sides; serve immediately for crispiness.
- → What toppings pair well with mini pancake cereal?
Popular choices include fresh berries, sliced bananas, maple syrup, honey, chocolate chips, or a splash of milk.
- → Do I need special tools to make mini pancake cereal?
A piping bag or squeeze bottle helps portion the batter, but a teaspoon works too. Use a nonstick skillet and spatula or chopstick.
- → Can leftovers be reheated?
Yes, gently reheat in a toaster oven for best texture and crispiness.