Save to Pinterest A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal, this recipe is perfect for social media, budget-friendly, and delicious for all ages.
I first tried pancake cereal on a lazy weekend morning with my family, and it was a delightful surprise! Everyone loved the tiny pancakes and the endless topping possibilities.
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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
- Melted unsalted butter: 2 tbsp plus more for cooking
- Vanilla extract: 1 tsp
- Maple syrup or honey: To serve
- Fresh berries: Optional
- A pat of butter: Optional
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Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Form Batter:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix, lumps are okay).
- Dispense Batter:
- Transfer the batter to a piping bag or a squeeze bottle for easy dispensing.
- Preheat Skillet:
- Heat a large nonstick skillet or griddle over medium-low heat and lightly grease with butter.
- Pipe Pancake Dots:
- Pipe small dots of batter (about 1/2 inch wide) onto the skillet, spacing slightly apart.
- Cook and Flip:
- Cook for 1–2 minutes, or until bubbles form and the bottoms are golden. Flip with a spatula or fork and cook for another 1 minute until golden brown.
- Finish Cooking:
- Transfer mini pancakes to a plate and repeat until all batter is used.
- Serve:
- Serve the mini pancakes in a bowl, topped with maple syrup, berries, and a pat of butter if desired. Enjoy with a spoon!
Save to Pinterest Our kids giggled at the tiny pancakes, and now pancake cereal mornings are a much-loved tradition in our home.
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Required Tools
You'll need mixing bowls, a whisk, a squeeze bottle or piping bag, a nonstick skillet or griddle, and a spatula.
Allergen Information
This recipe contains wheat (gluten), milk, eggs, and butter (dairy). Use gluten-free flour, plant-based milk, and egg substitutes for allergies.
Nutritional Information
Each serving contains approximately: 195 calories, 6 g total fat, 28 g carbohydrates, and 6 g protein.
Save to Pinterest 
Enjoy your bowl of pancake cereal with your favorite toppings and savor every bite! This breakfast is sure to put a smile on anyone's morning.
Recipe FAQs
- → What batter consistency works best for tiny pancakes?
A gently mixed batter with some lumps ensures these bite-sized pancakes hold their shape while staying tender and fluffy.
- → How do you cook pancake cereal evenly?
Use a nonstick skillet over medium-low heat and pipe small, evenly spaced dots of batter. Cook until bubbles form and flip carefully.
- → Can I customize flavors in the batter?
Yes, adding mini chocolate chips or a pinch of cinnamon enhances flavor without changing the easy preparation.
- → What are good serving options for these pancakes?
Maple syrup, honey, fresh berries, or a pat of butter complement the mini pancakes beautifully for varied taste experiences.
- → Are there alternatives for dairy or eggs?
Plant-based milk, flax eggs, and oils can replace dairy ingredients to accommodate vegan or allergy-friendly preferences.
