Save Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first tried mini pancake cereal on a Sunday morning with my family, and everyone loved how playful and customizable breakfast became. Making and eating them together sparked laughter and smiles around our table.
Ingredients
- All-purpose flour: 1 cup (125 g), provides structure and fluffiness to the pancakes
- Granulated sugar: 2 tbsp (25 g), adds a touch of sweetness
- Baking powder: 1 tsp, helps pancakes rise
- Baking soda: 1/2 tsp, balances acidity and supports leavening
- Salt: 1/4 tsp, enhances flavor
- Whole milk: 3/4 cup (180 ml), makes batter creamy
- Large egg: 1, binds batter and gives richness
- Unsalted butter, melted: 2 tbsp (28 g) plus more for cooking
- Vanilla extract: 1 tsp, adds aroma and flavor
- Maple syrup, honey, or milk: to serve
- Fresh berries or sliced banana: optional, for topping
Instructions
- Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Make Batter:
- Pour wet ingredients into the dry ingredients and stir just until combined (do not overmix; a few lumps are fine).
- Prepare for Cooking:
- 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 them slightly apart.
- Cook First Side:
- Cook for 1–2 minutes until bubbles form and the edges look set.
- Flip Pancakes:
- Flip with a spatula or chopstick and cook another 1 minute until golden.
- Repeat and Serve:
- Repeat with remaining batter, greasing the pan as needed. Serve warm in a bowl. Add milk for a cereal experience or drizzle with syrup and top with fruit.
Save Making these together with my kids was a highlight of our weekend. They loved squeezing out the tiny pancakes and decorating their bowls with fresh fruit.
Required Tools
Mixing bowls for combining ingredients, whisk for blending, piping bag or squeeze bottle (or teaspoon) for portioning batter, a nonstick skillet or griddle for cooking, and spatula or chopstick for flipping.
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy). If dietary restrictions apply, check all packaged ingredient labels before use.
Nutritional Information
Each serving of mini pancake cereal provides approximately 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Save Enjoy mini pancake cereal for a playful breakfast that's both satisfying and memorable. Customize with milk, syrup, or your favorite fruits to make it your own.
Recipe Questions
- → How do you achieve crispiness in mini pancakes?
Cook the mini pancakes on a well-heated nonstick skillet and avoid overmixing the batter for crisp edges and tender insides.
- → Can I make this breakfast dairy-free?
Yes, substitute plant-based milk and vegan butter for a completely dairy-free option.
- → What toppings work best with this dish?
Popular toppings include maple syrup, honey, milk, fresh berries, and sliced banana for added flavor and texture.
- → How do you form the mini pancake shapes?
Pipe or spoon small dots of batter onto the skillet using a piping bag, squeeze bottle, or teaspoon for uniform circles.
- → Can leftovers be reheated for later?
Yes, reheat leftover mini pancakes in a toaster oven to restore crispiness before serving again.