Save to Pinterest Adorable, bite-sized pancakes served like breakfast cereal are crispy on the outside, fluffy inside, and perfect paired with milk, syrup, or fruit.
I made these mini pancake cereal bowls for my family on a weekend, and everyone loved customizing their own with fruit and syrup. The playful format makes breakfast extra special.
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): to serve
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.
- Make Batter:
- Pour wet ingredients into the dry and stir just until combined. Do not overmix; a few lumps are fine.
- Prep for Cooking:
- 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.
- Dispense Batter:
- Pipe or drop small dots of batter (about 1/2 inch or 1.5 cm in diameter) onto the skillet, spacing them apart.
- Flip and Cook:
- Cook for 1 to 2 minutes until bubbles form and edges look set, then flip and 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 to Pinterest Sharing this recipe with my kids brought so many smiles to our breakfast table. It quickly became a morning favorite we make together.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet, spatula or chopstick for flipping.
Allergen Information
Contains: Wheat (gluten), Egg, Milk. Review all ingredient packaging carefully if adhering to dietary restrictions.
Nutritional Information
Per serving: 215 calories, 7 g fat, 32 g carbohydrates, 6 g protein.
Save to Pinterest Dig in quickly and enjoy your tiny pancakes while they are warm and crispy. This cheerful breakfast is the perfect way to start any day.
Ask About This Recipe
- → How do I keep mini pancakes crispy?
Serve immediately for best crispiness. Reheat gently in a toaster oven if preparing ahead.
- → Can I make these dairy-free?
Yes, use your favorite plant-based milk and vegan butter for a dairy-free option.
- → What is the best way to pipe the batter?
Transfer batter to a squeeze bottle or piping bag, or use a teaspoon for easy dotting on the skillet.
- → What toppings work well with mini pancake cereal?
Top with milk, maple syrup, honey, fresh berries, or sliced bananas for a variety of flavors.
- → How do I avoid overmixing the batter?
Mix until just combined; a few small lumps are fine and help keep pancakes tender.
- → Can I add extra flavors to the batter?
Mini chocolate chips or ground cinnamon are excellent additions for extra taste.