Save to Pinterest A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal, perfect for social media, budget-friendly, and delicious for all ages.
I first made pancake cereal for my family on a weekend morning. Watching everyone scoop up tiny pancakes with a spoon made breakfast extra cheerful and memorable.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/4 tsp
- Salt: 1/4 tsp
- Milk: 3/4 cup (180 ml)
- Egg: 1 large
- Melted unsalted butter: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Maple syrup or honey: To serve
- Fresh berries: Optional, to serve
- Pat of butter: Optional, to serve
Instructions
- Combine dry ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Blend wet and dry:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix, lumps are okay).
- Prep for piping:
- Transfer the batter to a piping bag or a squeeze bottle for easy dispensing.
- Heat skillet:
- Heat a large nonstick skillet or griddle over medium-low heat and lightly grease with butter.
- Pipe mini pancakes:
- Pipe small dots of batter (about 1/2 inch wide) onto the skillet, spacing slightly apart.
- Cook first side:
- Cook for 1–2 minutes, until bubbles form and bottoms turn golden.
- Flip and finish:
- Flip with a spatula or fork and cook an additional 1 minute until golden brown.
- Transfer and repeat:
- Transfer mini pancakes to a plate and repeat until all batter is used.
- Serve:
- Serve mini pancakes in a bowl, topped with maple syrup, berries, and a pat of butter if desired. Enjoy with a spoon!
Save to Pinterest The kids always ask for pancake cereal on lazy weekend mornings. It has quickly become a favorite request, especially when everyone can add their own toppings.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula.
Allergen Information
Contains wheat (gluten), milk, eggs, and butter (dairy). Suitable swaps include gluten-free flour, plant-based milk, and egg substitutes.
Nutritional Information
Per serving: 195 calories, 6 g total fat, 28 g carbohydrates, 6 g protein.
Save to Pinterest Serve each bowl fresh with toppings of your choice. This creative breakfast is sure to bring smiles and delight to your table.
Common Recipe Questions
- → How do I achieve evenly sized pancakes?
Using a squeeze bottle or piping bag helps dispense uniform small dots of batter, ensuring even cooking and size.
- → Can I add flavors to the batter?
Yes, ingredients like mini chocolate chips or a pinch of cinnamon can be added to enhance the taste.
- → What is the best way to cook these pancakes?
Cook over medium-low heat on a greased nonstick skillet, flipping when bubbles form and bottoms turn golden.
- → Are there alternatives for dairy or eggs?
Plant-based milk and flax eggs can replace milk and egg for vegan-friendly options, with oils as a butter substitute.
- → How should leftovers be stored?
Store cooled mini pancakes in an airtight container for up to two days. Warm them before serving to retain freshness.