Save Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first made mini pancake cereal for a weekend brunch and it instantly became a hit with family and friends. Kids especially love pouring milk over these tiny pancakes and eating them with a spoon.
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, for topping
Instructions
- Combine 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.
- Create batter:
- Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are fine; do not overmix).
- Transfer batter:
- Scoop or pour batter into a piping bag, squeeze bottle, or use a teaspoon for portioning.
- Cook pancakes:
- Heat a nonstick skillet or griddle over medium heat and grease lightly with butter. Pipe or drop small dots of batter about 1/2 inch (1.5 cm) wide, spaced apart, onto skillet. Cook 1–2 minutes until bubbles form and edges set.
- Flip and finish:
- Flip pancakes with spatula or chopstick and cook 1 minute more until golden. Repeat with remaining batter, greasing pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for the cereal effect or drizzle with syrup and top with fruit.
Save Making these pancakes together has become a Sunday breakfast tradition in our home, especially when everyone gathers around the skillet to flip and taste them hot from the pan.
Required Tools
Mixing bowls, whisk, piping bag (or squeeze bottle or teaspoon), nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains: Wheat (gluten), Egg, Milk (dairy). Always check ingredient labels for any sensitivities.
Nutritional Information
Per serving: 215 calories, 7 g total fat, 32 g carbohydrates, 6 g protein.
Save Pair your bowl of mini pancake cereal with fresh fruit or your favorite breakfast drink. Enjoy this playful start to your morning!
Recipe Guide
- → How do I achieve crisp mini pancakes?
Use a well-heated nonstick skillet and lightly coat with melted butter before cooking. Serve promptly for the crispiest texture.
- → Can I use plant-based alternatives for dairy?
Yes, substitute plant-based milk and vegan butter to make the dish dairy-free while still achieving delicious results.
- → Best way to pipe mini pancake batter?
A piping bag or squeeze bottle provides the most control. Alternatively, use a teaspoon to drop small portions onto the skillet.
- → What toppings go well with mini pancake cereal?
Maple syrup, honey, milk, and fresh berries or sliced banana complement the flavors. Experiment with different fruits for variety.
- → Can leftover pancakes be reheated?
Yes, they can be reheated in a toaster oven for renewed crispiness. Serve immediately for best texture and flavor.
- → How do I make the pancakes extra flavorful?
Mix in mini chocolate chips or a pinch of cinnamon to the batter for a fun twist and richer taste.