Save to Pinterest A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal, perfect for social media, budget-friendly, and delicious for all ages.
I first tried pancake cereal as a weekend treat and instantly loved how easy and playful it was to prepare. Making a bowl full of mini pancakes became a delightful way to start the morning with family.
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
- Melted unsalted butter: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Maple syrup or honey: for serving
- Fresh berries: optional for topping
- A pat of butter: optional for serving
Instructions
- Mix dry ingredients:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- Combine wet ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
- Combine mixtures:
- Pour wet ingredients into dry and mix gently until just combined (lumps are okay).
- Prepare for piping:
- Transfer batter to a piping bag or squeeze bottle.
- Heat skillet:
- Warm a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
- Pipe and cook mini pancakes:
- Pipe 1/2 inch wide dots, spacing slightly apart. Cook 1–2 minutes until bubbles form and bottoms are golden.
- Flip and finish cooking:
- Flip with spatula or fork. Cook additional 1 minute until golden brown.
- Repeat:
- Transfer mini pancakes to a plate and repeat until batter is used.
- Serve:
- Serve mini pancakes in a bowl topped with maple syrup, berries, and a pat of butter if desired. Enjoy by the spoonful!
Save to Pinterest Sharing pancake cereal brought extra smiles to our brunch table, especially when everyone sprinkled on favorite toppings.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula
Allergen Information
Contains gluten, milk, eggs, and butter. For allergies, use gluten-free flour, plant-based milk, and egg substitutes.
Nutritional Information
Each serving has about 195 calories, 6 g total fat, 28 g carbohydrates, and 6 g protein.
Save to Pinterest The playful look makes pancake cereal a breakfast favorite even outside weekends. Everyone loves customizing their own bowl!
Common Recipe Questions
- → How do I make the pancakes bite-sized?
Use a piping bag or squeeze bottle to place small dots of batter about 1/2 inch wide onto the griddle for uniform mini pancakes.
- → What can I use instead of butter for cooking?
Nonstick spray or oil are good alternatives if avoiding butter while cooking the mini pancakes.
- → Can I add flavors to the batter?
Yes, incorporating mini chocolate chips or cinnamon into the batter adds delicious variations to the mini pancakes.
- → How should I store leftover mini pancakes?
Store cooled mini pancakes in an airtight container for up to two days and reheat gently before serving.
- → Are there vegan alternatives for this dish?
Use plant-based milk, a flaxseed egg substitute, and oil instead of butter to make the batter vegan-friendly.
- → What toppings work best with these mini pancakes?
Maple syrup, honey, fresh berries, and a pat of butter complement the mini pancakes wonderfully for added flavor and texture.