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.
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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
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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.
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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
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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.
