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 for my family, everyone was delighted by the tiny, golden pieces and the playful way you can eat them with a spoon. It’s now a weekend favorite!
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
- To Serve: Maple syrup, honey, or milk
- Fresh berries or sliced banana: optional
Instructions
- Mix dry ingredients
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Make pancake batter
- Pour wet ingredients into the dry ingredients and stir just until combined (do not overmix, a few lumps are fine).
- Prepare for piping
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Heat skillet
- Heat a large 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/1.5 cm in diameter) onto the skillet, spacing them slightly apart.
- Flip and finish
- Cook for 1–2 minutes until bubbles form and the edges look set, then flip with a spatula or chopstick and cook another 1 minute until golden.
- Repeat cooking
- 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 Sharing mini pancake cereal with kids is always a joyful moment. Everyone loves picking their favorite toppings and pouring on a splash of milk or syrup together.
Required Tools
Mixing bowls, whisk, piping bag (or squeeze bottle, teaspoon), nonstick skillet or griddle, spatula or chopstick.
Allergen Information
Contains wheat (gluten), egg, milk (dairy). Check all ingredient labels if you have dietary restrictions.
Nutritional Information
Calories: 215, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g (per serving).
Save Serve your mini pancake cereal fresh and enjoy a playful, delicious breakfast everyone will love.
Recipe FAQ
- → How do you keep mini pancakes crispy?
Serve immediately after cooking and avoid covering tightly. Reheat in a toaster oven for extra crispness.
- → What toppings work best with mini pancake cereal?
Maple syrup, honey, milk, fresh berries, or sliced bananas offer tasty variations. Chocolate chips and cinnamon can be added to the batter.
- → Can I make mini pancake cereal dairy-free?
Absolutely! Use your favorite plant-based milk and vegan butter for a dairy-free version.
- → What’s the ideal pan temperature for cooking?
Medium heat works best. Preheat the skillet and lightly grease with butter for golden pancakes.
- → How do I dispense the batter for tiny pancakes?
A piping bag, squeeze bottle, or even a teaspoon helps drop small, even circles onto the skillet.
- → Can I prepare mini pancake cereal ahead?
Mini pancakes are best fresh, but leftovers can be reheated briefly in a toaster oven for texture.