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 tried mini pancake cereal, I couldn't believe how delightful it was to eat pancakes with a spoon! It's become a favorite weekend breakfast at our house, especially when everyone gets to add their own toppings.
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, to serve
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 Batter:
- Pour wet ingredients into dry ingredients and stir just until combined (do not overmix. A few lumps are fine).
- Prepare for Cooking:
- Transfer batter to a piping bag or squeeze bottle for easy dispensing (or use a teaspoon).
- Heat and Grease Skillet:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Form Mini Pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing them slightly apart.
- Cook and Flip:
- 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 as Needed:
- 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 Making these together for Sunday breakfast brought everyone to the kitchen—even our sleepy teenager couldn't resist joining in to flip pancakes and add their favorite toppings.
Serving Ideas
Serve mini pancake cereal with a splash of milk for a true cereal feel, or pile on fruit and a drizzle of maple syrup for a nutritious breakfast treat.
Storing & Reheating
Keep leftovers in an airtight container in the fridge for up to 2 days. To regain crispiness, reheat briefly in a toaster oven before serving.
Customization Tips
Mix in mini chocolate chips, or try a dash of cinnamon or lemon zest in the batter for extra flavor. Let everyone build their own bowl for added fun.
Save Give this playful breakfast trend a try for the most charming start to your morning. Every spoonful is sure to bring smiles to the table!
Recipe FAQ Section
- → How do you keep mini pancakes crispy?
Serve them immediately after cooking for maximum crispiness. Reheat in a toaster oven for best results.
- → Can I make these dairy-free?
Yes, simply use plant-based milk and vegan butter to achieve similar flavor and texture.
- → What is the best way to serve mini pancake cereal?
Enjoy warm in a bowl with milk, or drizzle with syrup and top with fresh fruit for breakfast fun.
- → Can I add flavor variations?
Mix-ins like mini chocolate chips or a pinch of cinnamon can be added for an extra tasty twist.
- → What tools make these easy to prepare?
A squeeze bottle or piping bag helps create evenly sized mini pancakes; a nonstick pan ensures even cooking.
- → Is this suitable for vegetarians?
Yes, the ingredient list is fully vegetarian, and can be adapted for other dietary needs if required.