Pin it Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first tried making mini pancake cereal on a weekend morning when my kids asked for something different. We all loved watching the tiny pancakes cook, and serving them with milk made breakfast extra playful.
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 (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
- Mix dry ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Prepare wet ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Combine and mix:
- Pour wet ingredients into the dry ingredients and stir just until combined (do not overmix—a few lumps are fine).
- Ready for piping:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing (or use a teaspoon).
- Heat and grease skillet:
- Heat a large 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 in diameter) onto the skillet, spacing them slightly apart.
- Cook and flip:
- Cook for 1,2 minutes until bubbles form and edges look set, then flip with a spatula or chopstick and cook another 1 minute until golden.
- Repeat and serve:
- Repeat with remaining batter, greasing the pan as needed. Serve warm in a bowl. Add milk for a cereal experience or drizzle with syrup and top with fruit.
Pin it We love serving these mini pancakes for family brunches. Even picky eaters end up smiling when they see a big bowl of pancake cereal at the table.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle (or a teaspoon), nonstick skillet or griddle, and spatula or chopstick ensure your mini pancake cereal turns out perfect.
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy). Always check labels if you have dietary restrictions.
Nutritional Information
Each serving provides approximately 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Pin it Enjoy your bowl of mini pancake cereal with your favorite fruits or simply a splash of milk for a fun twist. Don't forget a glass of fresh orange juice for the ultimate breakfast.
Recipe FAQs
- → How do I make the pancakes crispy?
Cook the mini pancakes on medium heat with enough butter and serve immediately for a crisp exterior.
- → Can I use plant-based milk?
Yes, substitute whole milk with your preferred plant-based alternative for a dairy-free option.
- → What’s the best way to dispense the batter?
A piping bag or squeeze bottle works best, but a teaspoon can also be used for making even, small pancake dots.
- → How can I make them extra flavorful?
Try adding mini chocolate chips or a pinch of cinnamon directly to the batter before cooking.
- → Can mini pancake cereal be reheated?
Reheat gently in a toaster oven for a few minutes to restore warmth and crispness before serving.
- → What toppings work well with this dish?
Maple syrup, honey, milk, fresh berries, or banana slices all make delicious accompaniments.