Pin Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first tried making mini pancake cereal for a family brunch, and everyone loved building their own bowl with milk and berries. The kids especially enjoyed the crispy edges and choosing their favorite toppings.
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 (plus more for cooking): 2 tbsp (28 g)
- 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 the batter:
- Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix. A few lumps are fine.
- Prepare for piping:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Heat skillet:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm diameter) onto the skillet, spacing apart. Cook for 1 to 2 minutes until bubbles form and the edges are set.
- Flip and finish:
- Flip with a spatula or chopstick and cook another 1 minute until golden. Repeat with remaining batter, greasing as needed.
- Serve:
- Serve warm in a bowl. Add milk for a cereal experience or drizzle with syrup and top with fruit.
Pin We now make mini pancake cereal for birthdays and sleepovers. It has become a fun breakfast tradition in our house and everyone gets creative with their favorite toppings.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet or griddle, spatula or chopstick
Allergen Information
This recipe contains wheat (gluten), egg, and dairy. Always check ingredient labels if you have dietary restrictions.
Nutritional Information
Each serving has approximately 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Pin Serve mini pancake cereal while still warm for the best texture: it will be both crispy and fluffy, making breakfast memorable.
Recipe FAQ
- → How do you keep mini pancakes crispy?
Cook on medium heat, avoid overcrowding the skillet, and serve immediately for maximum crispiness.
- → Can I use plant-based milk?
Yes, substitute with any plant-based milk and vegan butter for a dairy-free version.
- → Do I need a piping bag?
No, you can use a squeeze bottle or simply drop batter with a teaspoon.
- → What toppings go well with mini pancake cereal?
Try fresh berries, bananas, maple syrup, honey, or a splash of milk for a cereal-style experience.
- → Can I make this ahead of time?
It's best eaten fresh for crispiness but you can reheat leftovers in a toaster oven.
- → How do I prevent overmixing the batter?
Stir the wet and dry ingredients just until combined; a few lumps in the batter are fine.