Save It Adorable, bite-sized pancakes served like breakfast cereal: crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit. This playful twist on classic pancakes is sure to delight at breakfast.
I first made mini pancake cereal for my niece one weekend, and watching her excitement as she poured syrup over her 'breakfast bowl' was unforgettable. It brought a touch of whimsy to our morning and quickly became a family favorite.
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 sliced banana: Optional
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 well mixed.
- Create batter:
- Pour wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- Prepare for cooking:
- Transfer batter to a piping bag or squeeze bottle, or use a teaspoon for easy portioning.
- Cook pancakes:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Form and flip:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm diameter) onto the skillet, spacing them slightly apart. Cook 1 to 2 minutes until bubbles form and edges set, then flip using a spatula or chopstick; cook another 1 minute until golden.
- Repeat and serve:
- Continue with remaining batter, greasing pan as needed. Serve warm in a bowl with milk, syrup, or topped with fruit.
Save It Making this mini pancake cereal together became a Saturday tradition, and the laughter as we flipped dozens of tiny pancakes is something we always cherish.
Required Tools
Mixing bowls, whisk, piping bag (or squeeze bottle or teaspoon), nonstick skillet or griddle, spatula or chopstick all make preparing this recipe quick and easy.
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy): always confirm your ingredients to suit personal dietary needs.
Nutritional Information
Each serving provides about 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Save It Serve these pancakes in a bowl just like cereal for a delightful morning treat: a playful and delicious twist on breakfast everyone will love.
Recipe FAQs
- → How do you get the pancakes so small?
Use a piping bag, squeeze bottle, or teaspoon to drop tiny amounts of batter onto the skillet for perfect, uniform bites.
- → Can I make this dairy-free?
Yes, substitute plant-based milk and vegan butter to enjoy this dish with no dairy ingredients.
- → What are some serving suggestions?
Enjoy them with milk for a cereal experience, drizzle with syrup, or top with berries and sliced banana for extra flavor.
- → Do I need any special equipment?
Basic kitchen tools suffice—mixing bowls, whisk, and nonstick skillet. A piping bag or squeeze bottle helps shape the pancakes.
- → How do you keep the pancakes crispy?
Serve them immediately after cooking, or reheat in a toaster oven for best texture and flavor.
- → Can I add other mix-ins?
Absolutely! Mini chocolate chips or a sprinkle of cinnamon can be mixed into the batter for extra taste.