Save Miniature pancake cereal features bite-sized, fluffy pancakes served in a bowl like cereal, making breakfast both fun and delicious. Perfect for kids and adults alike, this playful meal brings a twist to traditional pancakes.
I first tried pancake cereal on a weekend brunch and it instantly became a family favorite because everyone enjoyed building their own bowls and adding toppings.
Ingredients
- All-purpose flour: 1 cup (125 g), provides structure
- Granulated sugar: 2 tbsp, adds sweetness
- Baking powder: 1 tsp, for fluffiness
- Baking soda: 1/2 tsp, aids rising
- Salt: 1/4 tsp, enhances flavor
- Milk: 3/4 cup (180 ml), for moisture
- Egg: 1 large, binds ingredients
- Unsalted butter, melted: 2 tbsp, adds richness (plus extra for cooking)
- Vanilla extract: 1 tsp, for flavor
- For serving: Milk, maple syrup, honey, or fresh berries (optional)
Instructions
- Mix dry ingredients:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Combine wet ingredients:
- Whisk milk, egg, melted butter, and vanilla extract in another bowl until smooth.
- Make the batter:
- Pour wet ingredients into dry and whisk until just combined. Leave some lumps. Do not overmix.
- Prepare for piping:
- Transfer batter to a squeeze bottle, piping bag, or zip-top bag with a snipped corner.
- Cook the pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pipe and cook:
- Pipe small dots of batter (nickel-size) onto skillet, spacing slightly apart.
- Flip and finish:
- Cook for 1-2 minutes until bubbles form and edges set. Flip and cook for 30-60 seconds until golden.
- Repeat:
- Transfer pancake bites to a plate and repeat with remaining batter.
- Serve:
- Enjoy warm in bowls with milk, syrup, honey, or fresh berries.
Save Making pancake cereal quickly became a weekend tradition for my family—everyone loves piping the batter and choosing unique toppings together.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, and spatula make preparing pancake cereal simple and fun.
Allergen Information
This recipe includes wheat (gluten), egg, and dairy. Try swaps like gluten-free flour and dairy-free milk if you have sensitivities—always check product labels.
Nutritional Information
Per serving: Calories: 220, Total Fat: 7 g, Carbohydrates: 33 g, Protein: 6 g.
Save Tiny pancakes make breakfast more exciting for everyone. Enjoy them warm, and personalize each bowl with tasty toppings.
Recipe FAQ
- → How do I make the batter for mini pancakes?
Whisk dry ingredients separately from wet ingredients, then combine gently. Avoid overmixing to keep the batter slightly lumpy for tender bites.
- → What’s the best way to cook these tiny pancakes?
Use a nonstick skillet over medium heat and pipe small dots of batter. Cook until bubbles appear, then flip and cook briefly until golden.
- → Can I use alternative milk for a dairy-free version?
Yes, plant-based milk and vegan butter can substitute regular milk and butter to accommodate dietary preferences.
- → What toppings pair well with these mini pancakes?
Maple syrup, honey, fresh berries, or Greek yogurt complement the delicate flavors and add variety to each bite.
- → How can I add extra flavor to the batter?
Try mixing in mini chocolate chips or a dash of cinnamon for a hint of sweetness and warmth.