Save to Pinterest Miniature pancakes served as cereal—fluffy, golden bites perfect for a playful and trendy breakfast or brunch. Enjoy with milk, syrup, or your favorite toppings.
I first tried pancake cereal after seeing it trending online, and it instantly became a family favorite for weekend breakfasts. Making tiny pancakes is a delightful activity, and everyone loves choosing their own 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)
- Large egg: 1
- Unsalted butter, melted: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- For serving: Milk, maple syrup, honey, or fresh berries (optional)
Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract until well combined.
- Combine Batter:
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. A few lumps are okay.
- Prepare for Piping:
- Transfer the batter to a squeeze bottle, piping bag, or zip-top bag with a small corner snipped off.
- Heat Skillet:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pipe Pancake Dots:
- Pipe small dots of batter (about the size of a nickel) onto the skillet, spacing them slightly apart.
- Cook Pancake Cereal:
- Cook for 1-2 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 30-60 seconds, until golden and cooked through.
- Repeat:
- Transfer cooked pancake bites to a plate and repeat with the remaining batter.
- Serve:
- Serve warm in bowls with your choice of milk, syrup, honey, or fresh berries.
Save to Pinterest Making these mini pancakes together became a fun Sunday tradition in our house. The kids love piping the batter and mixing up toppings, turning an ordinary breakfast into a special memory.
Required Tools
You will need mixing bowls, a whisk, a squeeze bottle or piping bag, a nonstick skillet or griddle, and a spatula to create perfect, tiny pancake bites.
Allergen Information
This recipe contains wheat (gluten), egg, and dairy (milk, butter). For allergies, substitute with gluten-free flour, egg replacer, and dairy-free milk or butter as needed. Always check ingredient labels.
Nutritional Information
Per serving: Calories 220, Total Fat 7 g, Carbohydrates 33 g, Protein 6 g.
Save to Pinterest Enjoy your playful pancake cereal fresh and warm for the best texture. Don’t forget to get creative with your toppings!
Answers to Recipe Questions
- → How do I make the mini pancakes evenly sized?
Use a squeeze bottle or piping bag to pipe small, uniform dots of batter onto a greased skillet, ensuring consistent size and shape.
- → Can I make this dairy-free?
Yes, substitute cow’s milk and butter with plant-based milk and vegan butter to keep the batter dairy-free without compromising texture.
- → What toppings work best with these pancake bites?
Serve with milk, maple syrup, honey, fresh berries, or Greek yogurt for added creaminess and flavor contrast.
- → How do I know when to flip the mini pancakes?
Flip when bubbles form on the surface and edges look set, cooking for another 30-60 seconds until golden.
- → Can I add flavors to the batter?
Yes, try mixing in mini chocolate chips, a dash of cinnamon, or vanilla extract for extra flavor nuances.