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 kids were thrilled to see breakfast in their bowls looking just like their favorite treat. These tiny pancakes brought lots of smiles and quickly became a regular request on weekend mornings.
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 & Stir:
- Pour wet ingredients into the dry ingredients and stir just until combined (do not overmix; a few lumps are fine).
- Prepare to Dispense:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing (or use a teaspoon).
- Heat & Grease:
- 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 in diameter) onto the skillet, spacing slightly apart.
- Flip & Finish:
- Cook for 1 to 2 minutes until bubbles form and edges look set, then 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 Mini pancake cereal mornings always turn into a family activity, with everyone getting creative with toppings and enjoying the playful twist on classic pancakes.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle (or teaspoon), nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains wheat (gluten), egg, and milk (dairy). Check all ingredient labels for allergens if you have dietary restrictions.
Nutritional Information
Per serving: Calories 215, Total Fat 7 g, Carbohydrates 32 g, Protein 6 g
Save Dig in while the mini pancakes are still warm and crisp for the best cereal vibe; top them your way and make breakfast a little more magical.
Recipe FAQ
- → How do you achieve a crisp exterior on mini pancakes?
Use a hot, well-greased nonstick skillet and avoid overcrowding. Flip pancakes once bubbles form and edges set.
- → Can I make the batter ahead of time?
It's best to prepare the batter fresh, but you can mix the dry and wet ingredients separately and combine just before cooking.
- → Do I need special equipment to make the mini size?
A piping bag or squeeze bottle helps dispense small rounds of batter, but a teaspoon also works well.
- → What toppings pair well with mini pancake cereal?
Maple syrup, honey, milk, fresh berries, and sliced banana all complement the mini pancakes perfectly.
- → Is it possible to make a dairy-free version?
Substitute plant-based milk and vegan butter to create a dairy-free batch that's just as tasty.
- → How can I keep leftover mini pancakes crispy?
Reheat leftovers in a toaster oven or skillet to revive crispness before serving.