Save Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first made mini pancake cereal for a weekend breakfast, and it instantly became a family favorite. Everyone loved adding their own toppings and pouring milk or syrup over the warm pancake bites.
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
- To Serve: Maple syrup, honey, or milk; fresh berries or sliced banana (optional)
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).
- Prepare for cooking:
- Transfer the batter to a piping bag or squeeze bottle, or use a teaspoon.
- Cook pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Form pancake cereal:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing them apart.
- Flip and cook:
- Cook for 1–2 minutes until bubbles form and edges look set, then flip and cook another 1 minute until golden.
- Repeat:
- Continue with remaining batter, greasing pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for a cereal experience or drizzle with syrup and top with fruit.
Save This recipe brings everyone to the table for a playful breakfast moment. Watching kids mix and match toppings makes morning meals extra special.
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). Check ingredient labels for allergies if you have dietary restrictions.
Nutritional Information (per serving)
Calories: 215, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g
Save Serve these mini pancake bites fresh for the best crispiness. They're a delightful way to start your day with flavor and fun.
Recipe FAQ
- → How do I make the pancakes bite-sized?
Use a piping bag, squeeze bottle, or spoon to drop small dots of batter onto the skillet, about 1/2 inch across.
- → What toppings go well with mini pancake cereal?
Try milk, maple syrup, honey, fresh berries, or sliced bananas for delicious flavor options.
- → Can I make this dish dairy-free?
Yes, substitute with plant-based milk and vegan butter for a dairy-free variation.
- → How can I keep the pancakes crispy?
Serve immediately after cooking. If reheating, use a toaster oven to maintain crispiness.
- → What is the best way to flip the mini pancakes?
Use a small spatula or chopstick to carefully turn each pancake once bubbles form and edges set.
- → Can I add extra flavors to the batter?
Yes, try mini chocolate chips or a dash of cinnamon mixed into the batter for variety.