Pin 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 when it went viral online with my kids. The bite-sized pancakes make breakfast feel special and get everyone excited, whether for a cozy weekend morning or a playful brunch.
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)
- Egg: 1 large
- Unsalted butter, melted: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Milk, maple syrup, honey, or fresh berries: for serving (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 Batter for Piping:
- Transfer the batter to a squeeze bottle, piping bag, or zip-top bag with a small corner snipped off.
- Cook Pancake Dots:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pipe small dots of batter (about the size of a nickel) onto the skillet, spacing them slightly apart.
- Flip & Finish:
- 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 & Serve:
- Transfer cooked pancake bites to a plate and repeat with the remaining batter. Serve warm in bowls with your choice of milk, syrup, honey, or fresh berries.
Pin These tiny pancakes have become a favorite weekend tradition in our house. Kids love helping pipe the batter and choose toppings, making breakfast a fun family project.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, and spatula are needed for perfect mini pancakes.
Allergen Information
Contains wheat, egg, and dairy. For allergies, substitute with gluten-free flour, egg replacer, and dairy-free milk/butter as needed. Always check ingredient labels.
Nutritional Information
Each serving is approximately 220 calories with 7 g fat, 33 g carbohydrates, and 6 g protein. Nutritional values may vary based on choice of toppings.
Pin Serve immediately for maximum fluffiness and let everyone add their favorite toppings for a breakfast that's as fun to make as it is to eat.
Recipe FAQ
- → What batter consistency is best for making mini pancake cereal?
A slightly thick batter that holds shape when piped is ideal, allowing the mini pancakes to cook evenly and stay fluffy.
- → Can I use a piping bag substitute for shaping the mini pancakes?
Yes, a squeeze bottle or a zip-top bag with a small cut in the corner can be used effectively to pipe the batter.
- → How can I make this dish dairy-free?
Substitute regular milk with plant-based milk and use vegan butter or oil for melting to keep the dish dairy-free.
- → What toppings complement the mini pancake cereal bites?
Milk, maple syrup, honey, fresh berries, or even a sprinkle of mini chocolate chips enhance the flavor and texture.
- → How long does it take to cook the mini pancakes?
Cook each batch for about 1-2 minutes on one side until bubbles form, then flip and cook for another 30-60 seconds until golden.
- → Can I prepare the batter in advance?
Yes, the batter can be mixed ahead and stored refrigerated for a short period, but piping is best done fresh for optimal texture.