Save Adorable, bite-sized pancakes served like breakfast cereal crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
The first time I made mini pancake cereal, my family loved watching the tiny pancakes puff up in the pan and eagerly tried them with strawberries and a splash of cold milk. It quickly turned our ordinary morning routine into something special.
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)
- Egg: 1 large
- Unsalted butter, melted: 2 tbsp (28 g) plus more for cooking
- Vanilla extract: 1 tsp
- To Serve: Maple syrup, honey, or milk; Fresh berries or sliced banana (optional)
Instructions
- Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Form Batter:
- Pour wet ingredients into the dry ingredients and stir just until combined (do not overmix a few lumps are fine).
- Prepare for Cooking:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing or use a teaspoon.
- Heat Pan:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook Mini Pancakes:
- Pipe or drop small dots of batter about 1/2 inch (1.5 cm) in diameter onto the skillet, spacing them slightly apart.
- Flip and Finish:
- Cook for 1,2 minutes until bubbles form and edges look set, then flip with a spatula or chopstick and cook another 1 minute until golden.
- Repeat:
- Repeat with remaining batter, greasing the pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for a cereal experience or drizzle with syrup and top with fruit.
Save Sharing mini pancake cereal around the breakfast table always brings lots of smiles, and everyone loves customizing their bowl with their favorite toppings.
Required Tools
Mixing bowls, whisk, piping bag or teaspoon, nonstick skillet or griddle, spatula or chopstick.
Allergen Information
Contains wheat (gluten), egg, and milk (dairy). Always check your ingredient labels if you have dietary restrictions.
Nutritional Information
Each serving has about 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Save Enjoy these adorable pancakes fresh and warm for that irresistibly crispy bite, or pour cold milk over them to turn breakfast into an experience.
Kitchen Guide
- → How do I achieve crispy mini pancakes?
Use medium heat and lightly grease the pan with butter. Tiny pancakes cook quickly—flip when bubbles appear and the edges set for a crisp exterior.
- → Can I add flavors or mix-ins?
Yes! Try mixing in mini chocolate chips, cinnamon, or fresh fruit pieces. These additions enhance taste and variety.
- → What is the best way to serve them?
Serve warm in a bowl with a splash of cold milk or drizzle with maple syrup. Top with berries or banana slices for added freshness.
- → Are mini pancake cereal suitable for vegetarians?
Yes, the batter uses vegetarian ingredients. For dairy-free options, substitute plant-based milk and vegan butter as needed.
- → Can I prepare them ahead of time?
For the best texture, serve immediately. If making ahead, reheat mini pancakes in a toaster oven to restore their crispiness.
- → What tools make preparation easier?
Using a piping bag or squeeze bottle makes pouring the batter easy and ensures even, bite-sized results on the skillet.