Save 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 tried pancake cereal for a family brunch, and everyone loved making their own bowls with different syrups and berries. It's a playful way to start the day together.
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)
- Egg: 1 large
- Unsalted butter: 2 tbsp melted, plus more for cooking
- Vanilla extract: 1 tsp
- Maple syrup or honey: To serve
- Fresh berries: Optional, to serve
- Butter: A pat, optional, to serve
Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Blend Batter:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (lumps are okay).
- Prepare for Cooking:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing.
- Cook Mini Pancakes:
- Heat a nonstick skillet over medium-low. Lightly grease with butter. Pipe small dots of batter (about 1/2 inch wide) onto the skillet, spacing apart.
- Flip the Pancakes:
- Cook for 1–2 minutes until bubbles form and the bottoms turn golden. Flip and cook another minute until golden brown.
- Repeat:
- Transfer mini pancakes to a plate and repeat with remaining batter.
- Serve:
- Place mini pancakes in a bowl and top with maple syrup, berries, and a pat of butter if desired.
Save Making pancake cereal together with my kids was a highlight of our weekend breakfast—the tiny pancakes made everyone smile and encouraged creative toppings.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet, spatula
Allergen Information
Contains wheat (gluten), milk, eggs, and butter. For allergies, use gluten-free flour, plant-based milk, and egg substitutes.
Nutritional Information (per serving)
Calories: 195, fat: 6 g, carbohydrates: 28 g, protein: 6 g
Save With a handful of ingredients and a few simple tools, you can surprise your family with a breakfast that's sure to brighten any morning.
Recipe FAQ
- → How do I make pancake cereal batter?
Mix flour, sugar, baking powder, baking soda, and salt with milk, egg, melted butter, and vanilla until just combined, avoiding overmixing.
- → What’s the best method to cook mini pancakes?
Use a nonstick skillet over medium-low heat, piping small dots of batter. Cook until bubbles form, then flip and cook until golden brown.
- → Can I add flavors to the batter?
Yes, try mixing in mini chocolate chips or cinnamon for extra flavor without altering the texture.
- → How should I serve these bite-sized pancakes?
Present them in a bowl topped with maple syrup or honey, fresh berries, and a pat of butter if desired.
- → Are there alternatives for dietary restrictions?
Use gluten-free flour, plant-based milk, flax egg substitutes, and replace butter with oil to accommodate allergies and vegan preferences.