Save Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first made mini pancake cereal for a weekend brunch, and it was an instant hit. Everyone loved choosing their own toppings and pouring milk over the tiny pancakes for a playful twist on classic flavors.
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: To serve
- Fresh berries or sliced banana (optional): To serve
Instructions
- Prepare 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:
- Pour wet ingredients into the dry ingredients and stir just until combined (do not overmix, a few lumps are fine).
- Transfer:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing or use a teaspoon.
- Heat Pan:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook Mini Pancakes:
- Pipe or drop small dots of batter, about 1/2 inch (1.5 cm) in diameter, onto the skillet spacing them apart.
- Flip:
- Cook for 1 to 2 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 Sharing these tiny pancakes with family brings a smile every time, especially when kids help pipe them onto the skillet and everyone gets creative with toppings at the table.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet or griddle, and spatula or chopstick make preparing mini pancake cereal easy and fun.
Allergen Information
This recipe contains wheat, egg, and milk. Always check ingredient labels if you have dietary restrictions.
Nutritional Information
Each serving has about 215 calories, 7 g fat, 32 g carbohydrates, and 6 g protein, making it a light and cheerful breakfast option.
Save Try mini pancake cereal for your next breakfast or brunch and savor every delightful spoonful. Toppings and milk make every bite playful and delicious.
Recipe FAQs
- → Can I make mini pancake cereal dairy-free?
Yes, simply substitute plant-based milk and vegan butter for a dairy-free version with the same texture and flavor.
- → What equipment do I need to make mini pancake cereal?
You’ll need mixing bowls, a whisk, a piping bag or teaspoon, a nonstick skillet, and a spatula or chopstick.
- → Can I add extra flavors to the batter?
Mini chocolate chips or cinnamon add delicious flavor twists. Fold them into the batter before cooking for variation.
- → How do I achieve crispy mini pancakes?
Cook the pancakes in a well-heated and lightly greased skillet, and serve immediately for maximum crispiness.
- → What toppings pair well with mini pancake cereal?
Maple syrup, honey, milk, fresh berries, sliced bananas, or extra butter make excellent finishing touches.
- → Can I prepare mini pancake cereal ahead of time?
It's best enjoyed fresh, but pancakes can be reheated in a toaster oven to retain their crisp texture.