Save Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first made mini pancake cereal for my family on a lazy Saturday morning and loved watching everyone build their own bowl with milk, syrup, and fresh berries. Each bite is crispy, sweet, and such a fun twist on classic pancakes!
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: 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): To serve
Instructions
- Combine Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Stir Batter:
- Pour wet ingredients into the dry ingredients and stir just until combined (do not overmix; a few lumps are fine).
- Prepare to Pipe:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing (or use a teaspoon).
- Heat Pan:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook 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.
- Flip Pancakes:
- Cook for 1&2 minutes until bubbles form and edges set, then 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.
Save My kids love helping pipe the tiny pancakes onto the skillet, making breakfast a hands-on activity for the family. It's become a weekend tradition that always sparks laughter at the table.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains: Wheat (gluten), Egg, Milk (dairy). Always check ingredient labels if you have dietary restrictions.
Nutritional Information (per serving)
Calories: 215. Total Fat: 7 g. Carbohydrates: 32 g. Protein: 6 g.
Save Try serving mini pancake cereal with a splash of milk for the full cereal experience or drizzle with warm syrup for extra indulgence. Switch up the toppings for a new flavor adventure each time!
Recipe Guide
- → How can I make mini pancakes extra crispy?
Cook on medium heat and serve immediately for maximum crispiness. Grease the pan lightly for golden edges.
- → Is it possible to make this dish dairy-free?
Absolutely! Substitute plant-based milk and vegan butter for a dairy-free option without losing flavor or texture.
- → What toppings pair well with mini pancake cereal?
Top with maple syrup, honey, milk, or add fresh berries and sliced banana for added sweetness and texture.
- → Can I add extra flavors to the batter?
Yes! Mix in mini chocolate chips, cinnamon, or a hint of citrus zest to bring new dimensions to the taste.
- → What’s the best way to reheat leftovers?
Reheat mini pancakes in a toaster oven or skillet for a few minutes to restore their crispiness and warmth.
- → Are mini pancake cereals suitable for kids?
Definitely! The small size and fun presentation make them perfect for children. Customize toppings based on preference.