Save Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I made these mini pancake cereal treats for my family one Sunday morning, and everyone loved the playful twist on classic pancakes. It's simple to make and brings lots of smiles to the breakfast table.
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, for serving
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.
- Make the 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 (1.5 cm) in diameter, onto the skillet, spacing slightly apart.
- Cook and flip:
- Cook for about 1 to 2 minutes until bubbles form and the edges look set, then flip 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 Sharing mini pancake cereal at breakfast brought laughter and fun as everyone scooped little pancakes into their bowls and added their favorite toppings.
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, milk (dairy). Always check ingredient labels if you have dietary restrictions.
Nutritional Information
Calories: 215, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g, per serving.
Save Serve these mini pancakes warm and enjoy how playful breakfast can be. Leftovers reheat well for a second round of morning fun.
Recipe FAQ
- → How do I make perfectly round mini pancakes?
Use a piping bag, squeeze bottle, or teaspoon to drop small, even dots of batter onto the skillet for uniform pancakes.
- → Can I prepare the batter ahead of time?
The batter is best freshly mixed, but you can refrigerate for a few hours. Stir gently before cooking; do not overmix.
- → What toppings pair well with mini pancake cereal?
Fresh berries, sliced bananas, maple syrup, honey, or a splash of milk are excellent choices for serving.
- → How do I prevent the pancakes from sticking?
Grease your nonstick skillet or griddle with butter between each batch to keep the pancakes from sticking and ensure crisp edges.
- → Are there dairy-free options?
Yes, substitute plant-based milk and vegan butter to make these pancakes dairy-free without sacrificing flavor.
- → Is this suitable for vegetarians?
Absolutely—this dish uses vegetarian-friendly ingredients and is ideal for a varied diet. Check labels for allergens if needed.