Pin Adorable, bite-sized pancakes served like breakfast cereal, these mini pancake cereals are crispy on the outside, fluffy inside, and can be enjoyed with milk, syrup, or fruit for a unique breakfast treat.
I first made mini pancake cereal on a relaxed Saturday morning, and the whole family was delighted by this playful twist on classic pancakes. It quickly became our go-to for when we wanted something special but simple.
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: For serving
- 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.
- Mix Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Combine Batters:
- Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- Prepare Batter for Cooking:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Heat and Grease Pan:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook Pancake Dots:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm diameter) onto the skillet, spacing them apart.
- Flip and Cook:
- 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.
- Repeat Process:
- 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.
Pin Making this recipe together became a weekend tradition—the kids especially love piping the tiny pancakes onto the griddle and picking different toppings.
Required Tools
Mixing bowls, whisk, piping bag or teaspoon, nonstick skillet or griddle, spatula or chopstick.
Allergen Information
Contains wheat (gluten), egg, milk. Always check ingredient labels if you have dietary restrictions.
Nutritional Information (per serving)
Calories: 215, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g
Pin Enjoy these cheerful mini pancakes for breakfast or brunch—they are a sure way to start your day with a smile!
Recipe FAQ
- → How are mini pancakes served?
They're enjoyed in a bowl with milk, or topped with syrup and fruit like berries or banana.
- → Can I make these dairy-free?
Use plant-based milk and vegan butter to create a dairy-free version.
- → What tools are needed for preparation?
You'll need mixing bowls, a whisk, a piping bag or teaspoon, a nonstick skillet or griddle, and a spatula or chopstick.
- → How do I ensure crispy pancakes?
Use fresh batter and serve immediately after cooking to preserve their crispy texture.
- → Can I customize the pancake flavor?
Add mini chocolate chips or cinnamon to the batter for extra flavor.
- → What is the nutritional content per serving?
Each serving has about 215 calories, 7g fat, 32g carbs, and 6g protein.