Save A fun and trendy breakfast twist featuring bite-size pancakes served as cereal, perfect for social media, budget-friendly, and delicious for all ages.
When I first tried pancake cereal, I was surprised how these tiny pancakes turned breakfast into such a playful experience. Everyone at home loved mixing in their favorite toppings for a customized bowl.
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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
- Unsalted butter: 2 tbsp melted (plus extra for cooking)
- Vanilla extract: 1 tsp
- To serve: Maple syrup or honey
- Fresh berries: Optional
- Butter: Optional pat
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Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- Whisk milk, egg, melted butter, and vanilla extract until smooth in another bowl.
- Blend Batter:
- Pour the wet ingredients into the dry and mix gently, leaving some lumps.
- Prepare to Pipe:
- Transfer batter to a piping bag or squeeze bottle for easy dotting.
- Heat Pan:
- Heat a large nonstick skillet or griddle over medium-low heat and grease lightly with butter.
- Cook Mini Pancakes:
- Pipe small dots of batter, about 1/2 inch wide, spacing them out.
- Flip Pancakes:
- Cook for 1–2 minutes, flip when bubbles form and bottoms are golden, then cook another minute.
- Repeat and Serve:
- Transfer to a plate, repeat with remaining batter, then serve in a bowl with syrup, berries, or butter if desired.
Save Making these mini pancakes became a weekend ritual for our family. The kids enjoy helping pipe the batter and decorating their bowls with colorful fruit.
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Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula.
Nutritional Information
Per serving: 195 calories, 6 g fat, 28 g carbohydrates, 6 g protein.
Notes
For extra flavor, add chocolate chips or cinnamon. Make ahead: Store cooled mini pancakes in an airtight container for up to 2 days and reheat before serving.
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Enjoy pancake cereal as a lighthearted start to any morning, and don't forget to get creative with mix-ins.
Cooking Questions & Answers
- → How do I make the pancakes bite-sized?
Use a piping bag or squeeze bottle to pipe small dots of batter about half an inch wide onto the skillet, ensuring evenly sized mini pancakes.
- → Can I add flavors to the batter?
Yes, adding mini chocolate chips or cinnamon enhances flavor and creates delicious variations.
- → What alternatives exist for dairy ingredients?
Plant-based milk and oil can replace milk and butter, and a flax egg can substitute the egg for a vegan option.
- → How should I serve these mini pancakes?
Top with maple syrup or honey, fresh berries, and a pat of butter for a delightful combination.
- → Can I store and reheat leftovers?
Store cooled mini pancakes in an airtight container for up to two days and reheat before serving for best taste.
- → What cooking tools are needed?
A nonstick skillet or griddle, piping bag or squeeze bottle, whisk, and spatula are recommended for best results.
