Save Miniature pancakes served as cereal—fluffy, golden bites perfect for a playful and trendy breakfast or brunch. Enjoy with milk, syrup, or your favorite toppings.
I first made pancake cereal on a weekend when my friends were visiting. We all enjoyed creating tiny pancakes together, then topping our bowls with a mix of syrup and berries—it was a hit at brunch that brought smiles and requests for seconds.
Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Milk: 3/4 cup (180 ml)
- Egg: 1 large
- Unsalted butter, melted: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- For serving: Milk, maple syrup, honey, or fresh berries (optional)
Instructions
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract until well combined.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. A few lumps are okay.
- Prepare Batter:
- Transfer the batter to a squeeze bottle, piping bag, or zip-top bag with a small corner snipped off.
- Cook Pancake Bites:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pipe Pancake Dots:
- Pipe small dots of batter (about the size of a nickel) onto the skillet, spacing them slightly apart.
- Flip & Finish:
- Cook for 1-2 minutes, until bubbles form on the surface. Flip and cook for another 30-60 seconds, until golden and cooked through.
- Repeat:
- Transfer cooked pancake bites to a plate and repeat with the remaining batter.
- Serve:
- Serve warm in bowls with your choice of milk, syrup, honey, or fresh berries.
Save When my family first tried pancake cereal, it became an instant favorite that made breakfast feel special. We love gathering around the kitchen table and picking our toppings together.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula
Allergen Information
Contains wheat (gluten), egg, and dairy. Substitute with gluten-free flour, egg replacer, and dairy-free milk/butter if needed. Always check ingredient labels.
Nutritional Information (per serving)
Calories: 220, Total Fat: 7 g, Carbohydrates: 33 g, Protein: 6 g
Save Serve right away for the fluffiest texture and have your favorite toppings ready. This is the kind of breakfast that turns any morning into a celebration.
Recipe FAQ
- → What size should the pancakes be?
Make the pancakes about the size of a nickel to create those delightful bite-sized pieces perfect for serving in a bowl.
- → How do I prevent the batter from spreading too much?
Use a squeeze bottle or piping bag to pipe small dots of batter onto the heated skillet to maintain their mini size and shape.
- → Can I make them dairy-free?
Yes, substitute milk with plant-based milk and butter with vegan butter to accommodate dairy-free needs.
- → How do I know when to flip the pancakes?
Cook until bubbles form on the surface and the edges look set, then flip carefully and cook for another 30-60 seconds until golden.
- → What toppings work best with these miniature pancakes?
Milk, maple syrup, honey, fresh berries, or yogurt are excellent for adding natural sweetness and texture.