Pin this Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
The first time I tried serving mini pancake cereal, my family couldn't get enough of the tiny, golden bites. Watching everyone pick their own toppings and eat their pancakes by the spoonful felt playful and delightful.
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
- 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.
- Prepare batter:
- Pour wet ingredients into dry and stir just until combined. Do not overmix; a few lumps are fine.
- Transfer batter:
- Move 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 diameter) on the skillet, spacing them apart.
- Cook and flip:
- Cook for 1 to 2 minutes until bubbles form and edges look set, then flip with a spatula or chopstick. Cook another 1 minute until golden.
- Continue cooking:
- Repeat with remaining batter, greasing pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for a cereal experience or drizzle with syrup and top with fruit.
Pin this Making mini pancake cereal together has become a weekend tradition for us. Letting everyone help pipe out little pancakes turns breakfast into a fun family event.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle (or teaspoon), nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains wheat (gluten), egg, and milk (dairy). If you have dietary restrictions, check all ingredient labels.
Nutritional Information
Per serving: 215 calories, 7 g total fat, 32 g carbohydrates, 6 g protein
Pin this Serve your pancake cereal immediately for maximum crispiness. Try a drizzle of maple syrup or a handful of fresh berries for a perfect morning treat.
Frequently Asked Recipe Questions
- → How do you make mini pancakes crispy?
Cook them on medium heat with a lightly greased skillet, using butter to help the edges turn golden and crunchy.
- → Can I use plant-based milk?
Yes, substitute whole milk with almond, soy, or oat milk to make dairy-free mini pancakes.
- → What toppings pair well with pancake cereal?
Maple syrup, honey, fresh berries, sliced banana, and even a splash of milk complement these bite-sized pancakes.
- → How can I avoid overmixing the batter?
Mix the wet and dry ingredients just until combined—some lumps in the batter ensure fluffy pancakes.
- → Are mini pancakes suitable for reheating?
Yes, reheat them in a toaster oven for best crispiness, though they're tastiest fresh off the skillet.
- → Can I add chocolate chips or spices?
Mini chocolate chips or cinnamon can be mixed into the batter for added flavor and variety.