Save to Pinterest Miniature pancakes served as cereal fluffy, golden bites perfect for a playful and trendy breakfast or brunch. Enjoy with milk, syrup, or your favorite toppings.
I first made pancake cereal for a weekend brunch, and it was an instant hit with both kids and adults. Watching everyone eagerly scoop up tiny pancakes with their favorite toppings added a cheerful twist to our morning.
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Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Milk: 3/4 cup (180 ml)
- Egg: 1 large
- Unsalted butter, melted: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Milk, maple syrup, honey, or fresh berries: For serving (optional)
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Instructions
- Mix dry ingredients:
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients:
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract until well combined.
- Make batter:
- Pour wet ingredients into dry ingredients and whisk until just combined. Do not overmix. A few lumps are okay.
- Prepare for piping:
- Transfer batter to a squeeze bottle, piping bag, or zip-top bag with a small corner snipped off.
- Heat skillet:
- Heat nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pipe pancakes:
- Pipe small dots of batter (about the size of a nickel) onto skillet, spacing them apart.
- Cook first side:
- Cook 1-2 minutes, until bubbles form and edges look set.
- Flip and finish:
- Flip and cook another 30-60 seconds, until golden and cooked through.
- Serve:
- Transfer cooked pancake bites to plate and repeat with remaining batter. Serve warm in bowls with milk, syrup, honey, or berries.
Save to Pinterest My family loves creating their own pancake cereal bowls, choosing toppings and enjoying the novelty of tiny pancakes in milk. It's now a fun tradition for our lazy weekend mornings.
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Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula for flipping.
Allergen Information
This recipe contains wheat, egg, and dairy. Substitute gluten-free flour, egg replacer, and plant milk or vegan butter to suit dietary needs.
Nutritional Information
Per serving: 220 calories, 7 g total fat, 33 g carbohydrates, 6 g protein.
Save to Pinterest 
Serve pancake cereal immediately for best texture. Customize with toppings and enjoy a bright start to your day.
Common Recipe Questions
- → What size should the pancake bites be?
The batter should be piped into small dots about the size of a nickel to ensure even cooking and a fun bite-sized appearance.
- → Can I use plant-based milk for this dish?
Yes, substituting dairy milk with plant-based milk works well and can make this suitable for dairy-free diets.
- → How do I prevent the batter from overmixing?
Whisk the wet and dry ingredients until just combined; a few lumps in the batter are fine and help maintain fluffiness.
- → What toppings complement these mini pancakes?
Popular toppings include maple syrup, honey, fresh berries, or a splash of milk to enhance flavor and texture.
- → Can I add flavors to the batter?
Absolutely, small additions like mini chocolate chips or cinnamon can add extra flavor and variety.
