Save 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 was for a weekend brunch. My kids loved picking out their favorite toppings and pouring milk over their warm pancakes. It quickly became a breakfast tradition in our home for special occasions.
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)
- Large egg: 1
- 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): to serve
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.
- Form 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 pancakes:
- Cook for 1 to 2 minutes until bubbles form and the edges look set. Flip with a spatula or chopstick 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 Serving these bite-sized pancakes in a bowl, just like cereal, always brings smiles to our breakfast table. It is a simple way to make mornings extra special for the whole family.
Required Tools
Mixing bowls are helpful for separating wet from dry ingredients. A piping bag, squeeze bottle, or teaspoon gives you control over the size of each mini pancake. Nonstick skillets and spatulas make flipping and cleanup a breeze.
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy). Always check ingredient packaging if you have food sensitivities.
Nutritional Information
Per serving: Calories: 215, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g.
Save Enjoy your mini pancake cereal with a drizzle of maple syrup or fresh fruit for a fun breakfast treat. They are delicious warm and sure to become a family favorite.
Recipe FAQ
- → How do you achieve crispy mini pancakes?
Cook the pancakes on a nonstick skillet with a touch of melted butter and ensure each piece is small and spaced apart for even crispiness.
- → Can I use plant-based milk instead of regular milk?
Absolutely. Substitute any plant-based milk and vegan butter for a dairy-free breakfast option.
- → What toppings work best?
Maple syrup, honey, milk, fresh berries, sliced bananas, or mini chocolate chips all pair well with mini pancake cereal.
- → Is overmixing the batter a problem?
Yes. Only mix until ingredients are just combined. A few lumps are fine and prevent tough pancakes.
- → How should leftovers be stored?
Store in an airtight container and reheat in a toaster oven for best texture. Consume shortly after reheating for crispiness.