Mini Pancake Cereal Breakfast (Print version)
Tiny pancakes served like cereal, crispy and fluffy, perfect with syrup, fruit, or milk for breakfast.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted, plus additional for cooking
09 - 1 teaspoon vanilla extract
→ To Serve
10 - Maple syrup, honey, or milk
11 - Fresh berries or sliced banana (optional)
# How to Make:
01 - Whisk flour, granulated sugar, baking powder, baking soda, and salt together in a large mixing bowl.
02 - In a separate bowl, whisk together whole milk, egg, melted butter, and vanilla extract until thoroughly mixed.
03 - Pour wet mixture into dry ingredients and gently stir until just combined. Do not overmix; some lumps are acceptable.
04 - Transfer batter to a piping bag, squeeze bottle, or use a teaspoon for portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pipe or drop small dots of batter, approximately 1/2 inch in diameter, onto skillet, ensuring space between each.
07 - Allow pancakes to cook for 1 to 2 minutes until bubbles appear and edges firm up.
08 - Flip using a spatula or chopstick and cook for another 1 minute, until golden brown.
09 - Continue cooking remaining batter, re-greasing the pan as necessary.
10 - Transfer mini pancakes to bowls and serve warm. Pour milk over for a cereal-style dish or drizzle with maple syrup and add fruit.
# Expert tips:
01 -
- Fun twist on classic breakfast
- Quick and easy to make
02 -
- This recipe contains wheat (gluten), egg, and milk (dairy).
- Substitute plant-based milk and butter for a dairy-free version.
03 -
- Add mini chocolate chips or a pinch of cinnamon for extra flavor.
- Reheat leftovers in a toaster oven to restore crispiness.