Save to Pinterest Miniature pancakes served as cereal create a playful, trendy breakfast or brunch with fluffy, golden bites ready for milk, syrup, or your favorite toppings.
I first tried making pancake cereal as a weekend breakfast surprise for my family, and it instantly became a favorite for its charming presentation and customizable toppings.
Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Milk: 3/4 cup (180 ml)
- Egg: 1 large
- Unsalted butter, melted: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- For serving: Milk, maple syrup, honey, or fresh berries (optional)
Instructions
- Combine dry ingredients:
- In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
- Make batter:
- Pour wet mixture into dry ingredients and whisk just until combined; some lumps are fine.
- Prep to pipe:
- Transfer batter into a squeeze bottle, piping bag, or zip-top bag with a small corner snipped.
- Heat skillet:
- Warm nonstick skillet or griddle on medium and grease lightly with butter.
- Pipe pancakes:
- Pipe nickel-sized dots of batter onto the skillet, spacing apart.
- Cook first side:
- Cook for 1-2 minutes until bubbles form and edges appear set.
- Flip and finish:
- Flip and cook for 30-60 seconds more, until golden and cooked through.
- Serve:
- Transfer pancake bites to a plate and repeat with remaining batter; serve warm in bowls with desired toppings.
Save to Pinterest We love sharing a bowl of pancake cereal while reminiscing about our favorite brunch traditions together.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula
Allergen Information
This recipe contains wheat and dairy & egg but can be adapted for allergies using substitutions like gluten-free flour or dairy-free milk and butter.
Nutritional Information
Each serving provides 220 calories, 7 g fat, 33 g carbohydrates, and 6 g protein.
Save to Pinterest Enjoy your pancake cereal fresh and warm topped with fruit or syrup for a delightfully trendy breakfast treat.
Recipe FAQs
- → What batter consistency is best for mini pancakes?
A slightly thick batter that holds its shape when piped works best. Avoid overmixing to keep it light and fluffy.
- → Which tools help shape these tiny pancakes?
Using a squeeze bottle, piping bag, or a zip-top bag with a snipped corner allows precise control for small, uniform pancake bites.
- → How can I make these suitable for dairy-free diets?
Substitute milk and butter with your preferred plant-based alternatives such as almond milk and vegan butter.
- → What toppings complement mini pancake bites?
Classic options include milk, maple syrup, honey, fresh berries, or even Greek yogurt for added protein.
- → Can I add flavors to the batter?
Yes, adding mini chocolate chips or a pinch of cinnamon enhances flavor without changing the texture.