Save Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside and fluffy inside, perfect with milk, syrup, or fruit. These mini pancakes turn breakfast into a playful, delicious treat that you can enjoy in a bowl just like cereal.
I first made mini pancake cereal on a weekend morning for the kids, and they loved scooping the tiny pancakes with spoons. It quickly became one of our go-to breakfasts when we want something special but simple. Watching everyone customize their bowls with different toppings is always a great start to the day.
Ingredients
- All-purpose flour: Use 1 cup (125 g) for the base of the pancakes.
- Granulated sugar: 2 tbsp (25 g), for a little sweetness.
- Baking powder: 1 tsp, helps them puff up.
- Baking soda: 1/2 tsp, gives additional lift.
- Salt: 1/4 tsp, balances the flavor.
- Whole milk: 3/4 cup (180 ml) for a rich, creamy batter.
- Large egg: Adds structure and richness.
- Unsalted butter: 2 tbsp (28 g), melted, plus extra for cooking.
- Vanilla extract: 1 tsp, brings flavor.
- Maple syrup, honey, or milk: To serve with pancake cereal.
- Fresh berries or sliced banana (optional): For topping.
Instructions
- Make Dry Mixture:
- 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 fully combined.
- Mix the Batter:
- Pour wet ingredients into the dry mixture and stir just until combined, leaving a few lumps.
- Prepare for Cooking:
- Transfer the batter into a piping bag or squeeze bottle, or use a teaspoon for portioning.
- Heat Pan:
- Heat a large nonstick skillet over medium and lightly grease with butter.
- Cook Mini Pancakes:
- Pipe or drop small dots of batter, about 1/2 inch in diameter, onto the skillet, spacing apart.
- Flip and Finish:
- Cook for about 1 to 2 minutes, until bubbles form and edges set, then flip and cook 1 minute more until golden.
- Repeat:
- Repeat with remaining batter, greasing the pan as needed.
- Serve:
- Serve mini pancakes warm in a bowl, add milk for a cereal experience, drizzle with syrup, and top with fruit as desired.
Save We always laugh together making the tiny pancakes, flipping them one by one. It has become a favorite family breakfast, especially for birthdays or lazy Sunday mornings.
Required Tools
You will need mixing bowls, whisk, a piping bag or teaspoon, nonstick skillet, and a spatula or chopstick. These simple tools make it easy to create perfectly shaped mini pancakes.
Allergen Information
This recipe contains wheat, egg, and milk. Always check product labels for allergens if you have dietary restrictions.
Nutritional Information
Each serving has 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein. It’s a delicious, light start to your day.
Save Enjoy these playful mini pancake cereal bowls for breakfast or brunch anytime. With endless topping options, this meal brings joy to any morning.
Common Questions
- → How do I make the pancakes crispy?
Use enough butter when frying and cook the pancakes until the edges turn golden and set to achieve a crispy texture.
- → Can I make this dairy-free?
Yes, substitute plant-based milk and vegan butter for a dairy-free version without compromising flavor or texture.
- → What toppings work best with mini pancake cereal?
Try milk, maple syrup, honey, fresh berries, or banana slices. Chocolate chips or cinnamon in the batter are also delicious options.
- → Do I need special equipment?
A piping bag or squeeze bottle helps create uniform mini pancakes, but a teaspoon works just as well for dropping batter.
- → How should I store leftovers?
Mini pancakes are best served immediately, but you can store leftovers in the fridge and reheat them in a toaster oven for crispiness.
- → Can I customize the batter?
Add mini chocolate chips, blueberries, or a sprinkle of cinnamon to personalize the taste and add extra flavors.