Save A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal, pancake cereal is perfect for social media, budget-friendly, and delicious for all ages.
The first time I made pancake cereal, my family was amazed at how enjoyable classic pancakes could be in miniature form. It quickly became a weekend favorite and brought lots of smiles around the breakfast table.
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
- Unsalted butter (melted): 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Maple syrup or honey: to serve
- Fresh berries: optional
- Butter (pat): optional
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 batter:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (lumps are fine).
- Prepare for cooking:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing.
- Heat skillet:
- Heat a nonstick skillet or griddle over medium-low and lightly grease with butter.
- Pipe mini pancakes:
- Pipe small dots of batter (about 1/2 inch wide) onto the skillet, spaced apart.
- Cook and flip:
- Cook for about 1 to 2 minutes until bubbles form and bottoms are golden. Flip and cook another 1 minute.
- Repeat:
- Transfer finished pancakes to a plate and repeat with remaining batter.
- Serve:
- Place mini pancakes in a bowl, top with syrup, berries, and a pat of butter if desired.
Save We love making pancake cereal for birthdays and weekend brunches. Everyone can choose their own favorite toppings and eat breakfast with a spoon, which is always fun.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula make it easy to create perfect mini pancakes for cereal.
Allergen Information
This recipe contains wheat, milk, eggs, and butter. You can swap for gluten-free flour, plant-based milk, and egg substitutes for allergy-friendly options.
Nutritional Information
Each serving has about 195 calories, 6 g total fat, 28 g carbohydrates, and 6 g protein.
Save Enjoy your pancake cereal fresh and warm for best texture. Add your favorite toppings for the ultimate breakfast treat!
Recipe Guide
- → How do I make the pancakes bite-sized?
Use a piping bag or squeeze bottle to drop small dots of batter onto the skillet, about half an inch wide, ensuring uniform mini pancakes.
- → What texture should I expect for these mini pancakes?
They turn golden and slightly crisp on the outside while remaining soft and fluffy inside, perfect for pairing with syrup and berries.
- → Can I customize the batter for different flavors?
Yes, try adding mini chocolate chips or a pinch of cinnamon to the batter for extra flavor variations.
- → Are there vegan alternatives for this dish?
Substitute dairy milk with plant-based milk, replace the egg with a flax egg, and use oil instead of butter for a vegan-friendly version.
- → How should I store leftover mini pancakes?
Keep cooled pancakes in an airtight container for up to 2 days and reheat them gently before serving to retain softness.