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.
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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
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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.
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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.
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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.
