Pin it A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal. Perfect for social media, budget-friendly, and delicious for all ages.
I first discovered pancake cereal when searching for creative breakfast ideas. It quickly became a favorite weekend treat, sparking smiles and requests for seconds every time I make it.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/4 tsp
- Salt: 1/4 tsp
- Milk: 3/4 cup (180 ml)
- Large egg: 1
- Melted unsalted butter: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Maple syrup or honey: To serve
- Fresh berries: Optional
- A pat of butter: Optional
Instructions
- Mix dry ingredients:
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
- Combine wet and dry:
- Pour wet mixture into dry ingredients and mix gently until just combined (do not overmix; lumps are okay).
- Dispense batter:
- Transfer batter to a piping bag or squeeze bottle for easy dispensing.
- Preheat skillet:
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
- Pipe mini pancakes:
- Pipe small dots of batter (about 1/2 inch wide) onto the skillet, spacing slightly apart.
- Cook pancakes:
- Cook for 1–2 minutes, until bubbles form and bottoms turn golden. Flip and cook 1 minute more.
- Repeat and serve:
- Transfer mini pancakes to a plate and repeat until all batter is used. Serve in a bowl topped with maple syrup, berries, and a pat of butter if desired.
Pin it This is always a hit on busy mornings and brings everyone around the table together. Sprinkling fresh berries on top reminds me of summer brunches at grandma's house.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula
Allergen Information
Contains wheat (gluten), milk, eggs, and butter (dairy). For allergies, use gluten-free flour, plant-based milk, and egg substitutes.
Nutritional Information
Calories: 195, Total Fat: 6 g, Carbohydrates: 28 g, Protein: 6 g per serving
Pin it Serve these tiny pancakes with your favorite toppings—kids love them and adults do, too! The fun size makes every bowl a treat.
Recipe Questions & Answers
- → How do I make the batter smooth without overmixing?
Whisk wet and dry ingredients separately, then combine gently until just mixed. Some lumps are okay to keep the pancakes tender.
- → What’s the best way to form the mini pancakes?
Use a piping bag or squeeze bottle to dispense small dots of batter onto a greased skillet for consistent, bite-sized pancakes.
- → Can I add flavors to the batter?
Yes, try mixing in mini chocolate chips or a pinch of cinnamon for extra flavor excitement.
- → How do I store and reheat extra mini pancakes?
Keep cooled pancakes in an airtight container for up to two days, then warm them gently in a skillet or microwave before serving.
- → Are there alternatives for dairy or eggs?
Plant-based milk and a flax egg can replace traditional ingredients for a vegan-friendly version, while butter can be swapped with oil.