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, my family gathered around the skillet, excitedly waiting to flip each little piece. It was so much fun watching the tiny pancakes puff up, and we all agreed they taste even better with fresh fruit and cold milk in the bowl.
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: for serving
- Fresh berries or sliced banana: optional
Instructions
- Mix Dry Ingredients:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- Mix Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Combine:
- Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- Prepare Batter:
- Transfer the batter to a piping bag, squeeze bottle, or use a teaspoon for easy dispensing.
- Heat Skillet:
- Heat a 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 or 1.5 cm in diameter) onto the skillet, spacing slightly apart.
- Flip and Cook:
- Cook 1 to 2 minutes until bubbles form and edges look set, flip with spatula or chopstick, and cook another 1 minute until golden.
- Repeat:
- Repeat with remaining batter, greasing pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for cereal experience or drizzle with syrup and top with fruit.
Save Making these mini pancakes became a weekend tradition in our house, especially on slow Sunday mornings when everyone could join in and even help with the flipping. Now, it's a breakfast we look forward to sharing together for smiles all around.
Required Tools
You'll need mixing bowls, a whisk, piping bag or squeeze bottle or teaspoon, a nonstick skillet or griddle, and a spatula or chopstick for flipping.
Allergen Information
This dish contains wheat (gluten), egg, and milk (dairy). Always check ingredient labels if you have dietary restrictions.
Nutritional Information
Each serving contains about 215 calories, 7 g of total fat, 32 g of carbohydrates, and 6 g of protein.
Save Enjoy these mini pancakes for a cheerful breakfast that makes any morning feel special. Serve warm for a true cereal crunch and top as you wish.
Kitchen Tips & Answers
- → What makes mini pancake cereal different?
Mini pancake cereal features tiny pancakes cooked until golden, served in a bowl, and enjoyed with milk, syrup, or fruit.
- → How do you get the pancakes bite-sized?
Use a piping bag, squeeze bottle, or teaspoon to drop small dots of batter onto a skillet for consistent size.
- → Can I make this dairy-free?
Yes! Substitute plant-based milk and vegan butter in the batter for a dairy-free version.
- → What toppings work well?
Try maple syrup, honey, milk, berries, or sliced banana to enhance flavor and texture.
- → How do I keep pancakes crispy?
Serve immediately after cooking for best crispiness, or reheat briefly in a toaster oven.
- → Are there flavor variations?
Add mini chocolate chips or a sprinkle of cinnamon to the batter for extra taste.