Pin it Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first made these mini pancakes for a weekend brunch with my family—watching everyone pour milk over their tiny pancakes brought so much laughter to our table!
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: to serve
- Fresh berries or sliced banana: optional, for topping
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.
- Form the batter:
- Pour wet ingredients into the dry ingredients and stir just until combined (do not overmix, a few lumps are fine).
- Prep for cooking:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing or use a teaspoon.
- Cook pancakes:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Dispense batter:
- Pipe or drop small dots of batter (about 1/2 inch or 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 and serve:
- Repeat with remaining batter, greasing the pan as needed. Serve warm in a bowl with milk for a cereal experience or drizzle with syrup and top with fruit.
Pin it Kids always love making and eating these mini pancakes together. It’s become a playful Saturday morning tradition in our home!
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet or griddle, spatula or chopstick.
Allergen Information
Contains: wheat (gluten), egg, milk. Check ingredient labels if you have dietary restrictions!
Nutritional Information
Per serving: 215 calories, 7 g fat, 32 g carbohydrates, 6 g protein.
Pin it Enjoy the crunch and fun of cereal pancakes right from your bowl. Experiment with your favorite toppings for a unique treat every time!
Recipe FAQs
- → What makes mini pancake cereal unique?
These pancakes are cooked in tiny portions and served like cereal, offering a playful breakfast twist with crispy edges and fluffy texture.
- → Can I make them dairy-free or vegan?
Yes! Substitute plant-based milk and vegan butter to make them dairy-free. Use an egg replacer for a vegan option.
- → How do I keep the pancakes crispy?
Mini pancakes are best served immediately after cooking for maximum crispiness. You can reheat leftovers in a toaster oven for a crispy finish.
- → What toppings go well with mini pancake cereal?
Classic choices include maple syrup, honey, fresh berries, sliced banana, or a splash of milk for a cereal-style breakfast.
- → How do I achieve uniform pancake sizes?
Use a piping bag or squeeze bottle to portion batter evenly onto the skillet. A teaspoon also works for consistent dots.
- → Are there allergy considerations?
The dish contains wheat (gluten), egg, and milk. Check all ingredient labels if you have specific dietary restrictions.