Save A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal—perfect for social media, budget-friendly, and delicious for all ages.
I first made pancake cereal for a weekend brunch, and seeing everyone excited over the mini pancakes was a highlight. It's amazing how playful food brings smiles to any table.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/4 tsp
- Salt: 1/4 tsp
- Milk: 3/4 cup (180 ml)
- Egg: 1 large
- Melted unsalted butter: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Maple syrup or honey: To serve
- Fresh berries: Optional, to serve
- A pat of butter: Optional, to serve
Instructions
- Mix dry ingredients:
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Combine wet ingredients:
- Whisk the milk, egg, melted butter, and vanilla extract until smooth in a separate bowl.
- Make batter:
- Pour wet mixture into dry ingredients and mix gently until just combined. Lumps are okay.
- Prepare to pipe:
- Transfer the batter into a piping bag or squeeze bottle for easy dispensing.
- Heat skillet:
- Warm a nonstick skillet or griddle over medium-low heat. Lightly grease with butter.
- Pipe pancake dots:
- Pipe small dots of batter about 1/2 inch wide onto the skillet, spacing slightly apart.
- Cook first side:
- Cook for 1 to 2 minutes until bubbles form and bottoms are golden.
- Flip and finish:
- Flip using a spatula or fork and cook 1 minute more until golden brown.
- Repeat and serve:
- Transfer mini pancakes to a plate and repeat with remaining batter. Serve in a bowl with maple syrup, berries, and a pat of butter if desired.
Save Making these together with kids is always such fun. Seeing everyone excited to spoon up the little pancakes brings a special start to any morning.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula.
Allergen Information
Contains wheat (gluten), milk, eggs, and butter (dairy). For allergies, substitute gluten-free flour, plant-based milk, and egg alternatives.
Nutritional Information
Per serving: 195 calories, 6 g total fat, 28 g carbohydrates, 6 g protein.
Save With just a few simple ingredients, pancake cereal turns an ordinary breakfast into a playful treat. Give it a try and let your creativity shine.
Recipe FAQs
- → How do I make the tiny pancake pieces evenly sized?
Use a piping bag or squeeze bottle to dispense batter in small, uniform dots about 1/2 inch wide on a heated nonstick skillet for consistent sizing.
- → What toppings work well with pancake cereal?
Maple syrup, honey, fresh berries, and a small pat of butter complement these mini pancakes beautifully.
- → Can I add flavors to the batter?
Yes, incorporating cinnamon or mini chocolate chips into the batter adds delicious variety.
- → How do I make a vegan version?
Substitute regular milk with plant-based milk, replace the egg with a flaxseed egg, and use oil instead of butter.
- → How should leftover mini pancakes be stored?
Keep cooled mini pancakes in an airtight container in the fridge up to two days and reheat gently before serving.