Save Adorable, bite-sized pancakes served like breakfast cereal, these mini pancakes are crispy on the outside and fluffy inside. They are perfect enjoyed with milk, syrup, or fruit for a fun and delicious breakfast.
I first made mini pancake cereal as a surprise weekend treat for my family and was amazed by how quickly everyone fell in love with the tiny pancakes. The playful, cereal-style serving makes breakfast extra joyful.
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: to serve
- Fresh berries or sliced banana (optional): to serve
Instructions
- Mix dry ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Make batter:
- Pour wet ingredients into the dry ingredients and stir just until combined (a few lumps are fine, do not overmix).
- Prepare for dispensing:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Preheat cooking surface:
- 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 finish cooking:
- Cook for 1 to 2 minutes until bubbles form and the edges look set, then flip with a spatula or chopstick and cook another 1 minute until golden.
- Repeat and serve:
- Repeat with remaining batter, greasing the pan as needed. Serve warm in a bowl, adding milk for a cereal experience or drizzle with syrup and top with fruit.
Save My kids love mixing their favorite berries into the mini pancake cereal, turning breakfast time into a creative and happy family moment.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet or griddle, spatula or chopstick.
Allergen Information
This breakfast contains wheat (gluten), egg, and milk (dairy).
Nutritional Information
Per serving: 215 calories, 7 g total fat, 32 g carbohydrates, 6 g protein.
Save Enjoy mini pancake cereal warm for the best texture and flavor. Try pairing with your favorite fruit or a glass of fresh orange juice.
Kitchen Help
- → How do you keep mini pancakes crispy?
Serve immediately or reheat in a toaster oven to maintain crispiness. Avoid stacking while hot to prevent steam.
- → Can plant-based substitutes be used?
Yes, replace regular milk with almond or oat milk and use vegan butter for a dairy-free version.
- → What toppings work well?
Maple syrup, honey, milk, fresh berries, or sliced bananas make excellent toppings. Try mini chocolate chips for variety.
- → What is the best way to cook small pancakes?
Use a piping bag or squeeze bottle for small, round shapes. Flip with a spatula or chopstick when edges are set.
- → How can I add more flavor?
Mix cinnamon, vanilla, or mini chocolate chips into the batter for extra taste.
- → What equipment is needed?
Mixing bowls, whisk, piping bag or teaspoon, nonstick skillet, and spatula or chopstick are recommended.