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 mini pancake cereal on a lazy Sunday morning, and my family loved pouring milk over the crispy, fluffy bites. It was a joyful, playful way to start the day and everyone enjoyed assembling their own bowls.
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: 2 tbsp (28 g) plus more for cooking
- 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.
- Combine Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Make Batter:
- Pour wet ingredients into the dry ingredients and stir just until combined. A few lumps are fine, do not overmix.
- Prepare for Cooking:
- Transfer the batter to a piping bag or squeeze bottle, or use a teaspoon for dispensing.
- Heat Pan:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook Pancake Dots:
- 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 1 to 2 minutes until bubbles form and the edges look set, then flip and cook another 1 minute until golden.
- Repeat:
- Repeat with the remaining batter, greasing the pan as needed.
- Serve:
- Serve warm in a bowl with milk, syrup, or fruit as desired.
Save Our kids giggle every time we serve mini pancake cereal. Sometimes we make them together in the kitchen, piping tiny pancakes side by side and adding playful toppings like chocolate chips or fruit slices for extra smiles.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle or teaspoon, nonstick skillet or griddle, spatula or chopstick for flipping.
Allergen Information
Contains: Wheat (gluten), egg, milk (dairy). Always check ingredient labels if you have dietary restrictions.
Nutritional Information
Per serving: Calories 215, total fat 7 g, carbohydrates 32 g, protein 6 g.
Save Mini pancake cereal is a playful double-take breakfast. Try tailoring your toppings for a new treat every morning!
Recipe FAQ
- → How do I achieve an even golden color on the mini pancakes?
Cook over medium heat and ensure the skillet is evenly greased. Small rounds promote uniform browning and prevent burning.
- → Can I make these dairy-free?
Yes, substitute plant-based milk and vegan butter to make these mini pancakes dairy-free without compromising flavor or texture.
- → What are some topping ideas?
Try maple syrup, honey, fresh berries, sliced banana, or even a handful of mini chocolate chips for added indulgence.
- → What's the best way to serve mini pancake cereal?
Serve warm in a bowl. Pour in milk for a traditional cereal experience or top with your favorite fruits and syrups.
- → How can I store and reheat leftovers?
Store cooled pancakes in an airtight container. Reheat briefly in a toaster oven for restored crispiness before serving.