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 made these mini pancake cereal bowls for a weekend brunch, and they were an instant hit with my family, bringing smiles and requests for seconds.
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
- 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. Do not overmix. A few lumps are fine.
- Prepare for piping:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing or use a teaspoon.
- Heat skillet:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pipe mini pancakes:
- Pipe or drop small dots of batter (about 1/2 inch or 1.5 cm in diameter) onto the skillet, spacing them slightly apart.
- Cook and flip:
- Cook for 1 to 2 minutes until bubbles form and edges look set. 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.
Pin it Making these mini pancakes together on a slow Sunday morning became a delightful tradition, and everyone loved customizing their bowls with fruit and syrups.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet or griddle, spatula or chopstick are all you need for this cute breakfast.
Nutritional Information
Each serving contains about 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Diet & Allergen Info
Vegetarian and egg-based; for dairy-free, substitute plant-based milk and vegan butter as needed.
Pin it Serve these playful mini pancakes with cold milk or warm syrup for a fun breakfast that both kids and adults will love.
Recipe Questions & Answers
- → How do you achieve crispy mini pancakes?
Make sure your skillet is preheated and lightly greased, then cook the dots of batter until bubbles form before flipping.
- → Can I make these ahead?
They're best enjoyed fresh for crispiness, but can be reheated in a toaster oven if needed.
- → What toppings work well?
Serve with maple syrup, honey, a splash of milk, and fresh berries or sliced bananas for extra flavor.
- → Are there ways to customize the batter?
Add mini chocolate chips or cinnamon to the batter for extra flavor. Plant-based milk and vegan butter can be used for dairy-free options.
- → What tools are recommended for making mini pancakes?
A piping bag or squeeze bottle helps with portioning batter, while a nonstick skillet and spatula make flipping easy.
- → Is this suitable for vegetarians?
Yes, the dish is vegetarian. For vegan versions, substitute dairy and eggs with plant-based alternatives.