Save Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first tried making mini pancake cereal for a weekend brunch and the whole family loved the novelty of eating pancakes by the spoonful! It's especially fun for kids and a great way to enjoy pancakes in a new way.
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
- Maple syrup, honey, or milk: to serve
- Fresh berries or sliced banana: optional, for serving
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.
- Make pancake batter:
- Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- Prepare for dispensing:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Heat skillet:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook 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 pancakes:
- Cook for 1–2 minutes until bubbles form and the edges look set, then flip with a spatula or chopstick. Cook another 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 Our favorite family memory is gathering around the kitchen, each person using their own spoon to taste the first batch fresh off the griddle, laughing over bite-sized creations.
Required Tools
Mixing bowls and a whisk are essential. Use a piping bag, squeeze bottle, or teaspoon to shape the pancakes, along with a nonstick skillet or griddle and a spatula or chopstick for flipping.
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy). Always check ingredient labels if you have dietary restrictions.
Nutritional Information
Each serving contains approximately 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Save Enjoy your mini pancake cereal fresh and warm, and don't forget to top with your favorite fruits or sweet drizzle for a cheerful start to your day!
Recipe Guide
- → How do I make the pancakes crisp?
Cook in a well-greased skillet over medium heat and serve immediately for crispy results.
- → Can I substitute dairy ingredients?
Yes, use plant-based milk and vegan butter to make the dish dairy-free.
- → What toppings go well with mini pancake cereal?
Try maple syrup, honey, milk, or fresh fruit like berries and sliced banana.
- → Can I add flavor variations to the batter?
Mix in mini chocolate chips or cinnamon for a custom touch and extra flavor.
- → Which tools help with piping tiny pancakes?
A piping bag, squeeze bottle, or even a teaspoon works well for shaping bite-sized pancakes.
- → How should leftovers be stored and reheated?
Store in an airtight container and reheat briefly in a toaster oven for restored crispiness.