Fluffy Pancake Cereal (Printer-Friendly)

Adorable mini pancakes served in a bowl with maple syrup and milk for a fun breakfast twist.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice)
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract

→ For Cooking & Serving

10 - Butter or oil, for greasing the pan
11 - Maple syrup, for drizzling
12 - Cold milk, for serving

# Steps:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well incorporated.
03 - Pour the wet ingredients into the dry mixture and gently whisk until just combined, leaving a few lumps intact to avoid overmixing.
04 - Transfer the batter to a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small batter dots approximately 1/2 inch in diameter onto the skillet, keeping space between each. Cook for 1 to 2 minutes until bubbles appear and edges are set, then flip and cook for an additional 30 to 60 seconds until golden.
07 - Transfer cooked mini pancakes to a plate and repeat with the remaining batter, greasing the pan as needed.
08 - Place the mini pancakes in serving bowls, drizzle with maple syrup, pour cold milk as for cereal, and enjoy immediately.

# Expert Suggestions:

01 -
  • They're ready in 30 minutes, which means weekend breakfast doesn't have to feel like a project.
  • Kids will actually eat breakfast without negotiation when it looks this fun and tastes this fluffy.
  • The batter works perfectly in a squeeze bottle, turning cooking into something almost meditative.
02 -
  • Don't overmix the batter—I learned this the hard way when my second batch came out dense and rubbery; lumps are completely normal and lead to fluffier pancakes.
  • The squeeze bottle is genuinely transformative; without it, you'll spend twice as long dropping batter with a spoon and your pancakes will be wildly different sizes.
03 -
  • If your pan isn't nonstick, you'll need a bit more butter between batches; these tiny pancakes can stick if the surface isn't properly greased.
  • Cold milk straight from the fridge makes the perfect counterpoint to warm pancakes—room temperature milk just isn't the same.
Return