Save to Pinterest 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 made mini pancake cereal, my kids couldn't stop smiling. Watching them pour milk over their tiny pancakes was pure joy, and it quickly became a breakfast favorite for lazy weekend mornings.
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
- 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 to pipe:
- 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.
- Cook pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing slightly apart.
- Flip minis:
- Cook for 1–2 minutes until bubbles form and edges look set, then flip with a spatula or chopstick and cook another 1 minute until golden.
- Finish batch:
- 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.
Save to Pinterest My family loves creating their own bowls, mixing in berries and swapping syrup for honey. We always end up laughing at who gets the crispiest pancake!
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle (or teaspoon), nonstick skillet or griddle, and a spatula or chopstick help you make pancake cereal with ease.
Nutritional Information
Per serving: 215 calories, 7 g total fat, 32 g carbohydrates, 6 g protein.
Recipe Notes
For dairy-free, substitute plant-based milk and vegan butter. Add mini chocolate chips or cinnamon to the batter for a tasty twist. Pancake cereal tastes best fresh, but leftovers can be reheated in a toaster oven.
Save to Pinterest Serve your mini pancake cereal while it's warm for the best crunch. Top with fresh fruit or a drizzle of maple syrup for extra sweetness!
Recipe FAQs
- → How do I keep mini pancakes crispy?
Serve pancakes immediately after cooking for maximum crispiness. Reheat in a toaster oven if needed.
- → Can I make these dairy-free?
Yes, substitute plant-based milk and vegan butter for a dairy-free twist on these bite-sized pancakes.
- → What toppings work best?
Maple syrup, honey, fresh berries, or sliced banana are excellent choices. Mix and match for added flavor.
- → Can I add extras to the batter?
Try adding mini chocolate chips or cinnamon to the batter for a delicious variation in taste and texture.
- → What tools do I need?
A piping bag or squeeze bottle helps dispense batter. A nonstick skillet and spatula make flipping easy.
- → Is this dish kid-friendly?
The mini pancake format and fun serving options make it popular with children for breakfast or snack.