Fluffy Mini Pancake Cereal (Print)

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

# Components:

→ 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

# Directions:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients. Gently whisk until just combined; some lumps are acceptable.
04 - Transfer the batter to a squeeze bottle, piping bag, or use a teaspoon for dolloping.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small dots of batter about 1/2 inch in diameter onto the skillet, spacing evenly.
07 - Cook for 1-2 minutes until bubbles form on the surface and edges appear set.
08 - Flip each mini pancake and cook for another 30-60 seconds until golden brown.
09 - Transfer the mini pancakes to a bowl. Drizzle with maple syrup and pour cold milk over as you would cereal. Serve immediately.

# Expert Advice:

01 -
  • Mini pancakes are more fun to eat than full-size ones, and there's something about that milk-soaked bottom that tastes like pure indulgence.
  • It's foolproof enough for a weekday breakfast but impressive enough to serve at brunch when friends show up unexpectedly.
02 -
  • A squeeze bottle changes everything—uniform mini pancakes cook at the same speed and look restaurant-quality, but honestly a teaspoon works just fine if you're patient.
  • The cold milk is crucial; it needs to be refrigerator-cold to create that perfect contrast with the warm pancakes, otherwise the whole thing tastes flat and sad.
03 -
  • Make a double batch and freeze the extras in a zip-top bag; they reheat beautifully in the toaster or microwave and make mornings easier when you're running late.
  • If your squeeze bottle clogs, thin the batter slightly with a splash of milk—it should be thin enough to flow but thick enough to hold its shape once it hits the pan.
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