Pin Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
When I first made mini pancake cereal for my family, the kids were instantly captivated by the tiny, golden bites floating in milk. It added excitement to our morning routine and quickly became requested on weekends.
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:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Combine Batter:
- Pour wet ingredients into the dry ingredients and stir just until combined (a few lumps are fine).
- Prepare to Pipe:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing or use a teaspoon.
- Heat Pan:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook Mini Pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing them slightly apart.
- Flip and Cook:
- Cook for 1–2 minutes until bubbles form and edges look set, then flip with a spatula or chopstick and cook another 1 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.
Pin Gathering everyone to the breakfast table to try this pancake cereal became a favorite family moment, especially when we let the kids pick their favorite toppings.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle (or teaspoon), nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains: Wheat (gluten), egg, milk (dairy). Always check ingredient labels for potential allergens.
Nutritional Information
Each serving: 215 calories, 7 g total fat, 32 g carbohydrates, 6 g protein
Pin This mini pancake cereal will start your day with smiles and is best eaten fresh. Try experimenting with different toppings for a fun breakfast twist.
Recipe Q&A
- → How do I make the pancakes bite-sized?
Use a piping bag, squeeze bottle, or teaspoon to drop small dots, about 1/2 inch wide, onto the skillet.
- → What toppings work best with mini pancakes?
Try milk for a cereal feel, or drizzle maple syrup and garnish with fresh berries or banana for extra flavor.
- → Can I make a dairy-free version?
Yes, substitute plant-based milk and vegan butter in the batter for a dairy-free alternative.
- → How should I serve these pancakes?
Serve warm in a bowl, enjoy with milk for cereal-style breakfast, or add your favorite fruit and syrup.
- → What kitchen tools do I need?
You’ll need mixing bowls, whisk, piping bag or spoon, a nonstick skillet, and spatula or chopstick.
- → Can I store and reheat leftover pancakes?
They're best fresh, but can be reheated in a toaster oven to regain their crispness.