Save Adorable, bite-sized pancakes served like breakfast cereal, these mini pancakes are crispy on the outside, fluffy inside, and perfect enjoyed with milk, syrup, or fruit. It's a whimsical twist on traditional breakfast that kids and adults love.
When I first tried making mini pancake cereal, I was amazed at how quickly the whole family gathered around to help flip and taste test the tiny pancakes. It's now our go-to for weekend mornings or special occasions because it brings so much joy to the table.
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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 serving
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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, leaving a few lumps.
- Prepare to Pipe:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Cook Pancakes:
- Heat a large nonstick skillet over medium heat and lightly grease with butter. Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing them slightly apart.
- Flip Pancakes:
- Cook for 1–2 minutes until bubbles form and the edges look set. Flip each mini pancake and cook another 1 minute until golden.
- Finish Batch:
- Repeat with remaining batter, greasing the pan as needed.
- Serve:
- Place the mini pancakes in a bowl. Pour over milk for pancake cereal or drizzle with syrup and top with fruit.
Save Our favorite moment is passing the piping bag around and watching everyone create their own little pancakes. It's a hands-on breakfast that sparks laughter in the kitchen.
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Required Tools
You'll need mixing bowls, a whisk, a piping bag or squeeze bottle (or a teaspoon), a nonstick skillet or griddle, and a spatula or chopstick for flipping.
Allergen Information
This recipe contains wheat (gluten), egg, and milk. Always check all ingredient labels if you have dietary restrictions.
Nutritional Information
Per serving: 215 calories, 7 g total fat, 32 g carbohydrates, 6 g protein.
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Serve the mini pancake cereal warm and let everyone customize their bowl. Enjoy experimenting with different toppings and savoring every bite-sized piece.
Recipe Questions & Answers
- → How do I achieve crispy mini pancakes?
Use a nonstick skillet, cook on medium heat, and lightly grease the pan between batches for maximum crispiness.
- → Can I make these dairy-free?
Yes, substitute whole milk with plant-based milk and use vegan butter for a dairy-free result.
- → What is the best way to serve mini pancake cereal?
Serve warm in a bowl, pour milk over them, or drizzle with syrup and add fresh fruit on top.
- → How can I enhance the flavor?
Add mini chocolate chips, cinnamon, or vanilla extract to the batter for extra taste and aroma.
- → Can mini pancake cereal be made ahead?
Best enjoyed immediately for crispness; however, leftovers can be gently reheated in a toaster oven.
- → Is this suitable for vegetarians?
Yes, the ingredients and preparation are vegetarian-friendly. Substitute for vegan as preferred.
