Save Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
Mini pancake cereal was an instant hit in my house. The first time I made them, everyone loved scooping tiny pancakes with a spoon, just like real cereal. It turns a simple morning into something special.
Ingredients
- All-purpose flour (1 cup, 125 g): Provides the base and structure.
- Granulated sugar (2 tbsp, 25 g): Adds sweet flavor.
- Baking powder (1 tsp): Helps pancakes rise and become fluffy.
- Baking soda (1/2 tsp): Assists with browning.
- Salt (1/4 tsp): Balances flavor.
- Whole milk (3/4 cup, 180 ml): Adds richness and moisture.
- Large egg: Binds ingredients together.
- Unsalted butter, melted (2 tbsp, 28 g, plus more for cooking): Adds flavor and helps browning.
- Vanilla extract (1 tsp): Provides a comforting aroma.
- Maple syrup, honey, or milk: For serving.
- Fresh berries or sliced banana: Optional topping.
Instructions
- Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Combine:
- Pour wet ingredients into dry, stir just until combined. Do not overmix. Some lumps are fine.
- Prepare for Dispensing:
- Transfer the batter to a piping bag, squeeze bottle, or use a teaspoon.
- Heat Pan:
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
- Cook:
- Pipe or drop small dots of batter (about 1/2 inch, 1.5 cm), spaced apart. Cook 1–2 minutes until bubbles form and edges set.
- Flip:
- Flip each pancake with a spatula or chopstick. Cook another 1 minute, until golden.
- Repeat:
- Continue with remaining batter, greasing pan as needed.
- Serve:
- Serve warm in a bowl. Pour milk for a cereal experience or drizzle with syrup. Top with fruit if desired.
Save My kids always ask for mini pancake cereal on the weekend. Watching them scoop up each tiny pancake and add their own toppings has become a fun family ritual we all look forward to.
Required Tools
Mixing bowls, whisk, piping bag or teaspoon, nonstick skillet, spatula or chopstick are all you need for mini pancake cereal success.
Allergen Information
This recipe contains wheat (gluten), egg, and dairy. Substitute plant-based milk and vegan butter for a dairy-free version.
Nutritional Information
Each serving offers about 215 calories, 7 g fat, 32 g carbohydrates, and 6 g protein—making it a lighter breakfast choice for busy mornings.
Save Serve your mini pancake cereal warm and fresh for maximum fun. Enjoy with your favorite toppings and start the day with a smile.
Recipe FAQ
- → How do I make the mini pancakes evenly sized?
Use a piping bag, squeeze bottle, or teaspoon to portion out small, uniform dots of batter on the skillet.
- → Can I substitute ingredients for a dairy-free option?
Yes! Use plant-based milk and vegan butter instead of dairy for a delicious result.
- → What toppings pair best with mini pancake cereal?
Favorite toppings include maple syrup, honey, milk, fresh berries, and sliced bananas for extra flavor.
- → How do I keep the pancakes crispy?
Serve immediately after cooking or reheat briefly in a toaster oven to preserve their crispy texture.
- → Is it possible to add flavors to the batter?
Try mixing mini chocolate chips or a sprinkle of cinnamon into the batter for variety and enhanced taste.
- → Are special tools needed to make mini pancake cereal?
Basic kitchen tools like mixing bowls, a whisk, and a nonstick skillet are sufficient. Use a piping bag for easy dispensing.