Save Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I was inspired to make mini pancake cereal when my kids wanted something playful yet familiar for breakfast. Watching the little pancakes puff up and crisp in the pan always brings excitement to our kitchen.
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: For serving
- Fresh berries or sliced banana (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 blended.
- Make Batter:
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- Fill Piping Bag:
- Transfer batter to a piping bag or squeeze bottle for easy dispensing (or use a teaspoon).
- Heat Pan:
- Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook Pancake Dots:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm diameter) onto the skillet, spacing them apart.
- Flip and Finish:
- Cook for 1–2 minutes until bubbles form and edges are set, then flip with a spatula or chopstick. Cook another 1 minute until golden.
- Repeat:
- Continue with remaining batter, greasing pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for cereal experience or drizzle syrup and top with fruit.
Save Sharing mini pancake cereal at the table has become a weekend tradition in our home. My youngest loves pouring milk over hers, while my older kid goes for extra syrup and fruit.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle (or teaspoon), nonstick skillet or griddle, and a spatula or chopstick will make preparation easier.
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy). If you have dietary restrictions, check all ingredient labels carefully.
Nutritional Information
Per serving: Calories 215, Total Fat 7 g, Carbohydrates 32 g, Protein 6 g.
Save This adorable cereal brings joy to any breakfast table and makes mornings special for both kids and grownups.
Recipe Guide
- → What makes these pancakes crispy and fluffy?
Careful mixing and small batter drops ensure a balance between a crisp exterior and a soft, fluffy inside.
- → Can I use non-dairy milk or vegan butter?
Yes, plant-based milk and vegan butter work well for a dairy-free option while keeping texture tender.
- → How should I serve mini pancake cereal?
Pour them into a bowl and add milk for a fun cereal experience, or drizzle syrup and top with fresh fruit.
- → How do I cook the tiny pancakes evenly?
Pipe or spoon small dots onto a greased skillet, cook until bubbles form, flip gently, and cook until golden.
- → Can I add flavors like chocolate chips?
Mini chocolate chips or cinnamon can be mixed into the batter for extra flavor and variety.
- → What’s the best way to reheat the leftovers?
Use a toaster oven to restore some crispiness, serving immediately for best results.