Save Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit. Enjoy them for a fun breakfast that brings smiles to everyone at the table.
I first tried these mini pancake cereal bites on a weekend brunch with family and everyone was delighted by the playful presentation. They make ordinary pancakes feel so much more exciting, especially for kids and the young at heart.
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)
- Egg: 1 large
- Unsalted butter, melted: 2 tbsp (28 g) plus more for cooking
- Vanilla extract: 1 tsp
- For serving: Maple syrup, honey, or milk and optional fresh berries or sliced banana
Instructions
- Combine dry ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract until well combined.
- Make pancake batter:
- Pour the wet ingredients into the dry mixture and stir just until a batter forms. Some lumps are fine so do not overmix.
- Prepare for piping:
- Transfer the batter into a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Heat skillet:
- Warm a 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 or 1.5 cm in diameter) onto the skillet, leaving a little space between each dot.
- Flip and finish:
- Cook for 1 to 2 minutes until bubbles appear and edges look set, then flip with a spatula or chopstick and cook another 1 minute until golden.
- Repeat:
- Continue with the rest of the batter, greasing the pan as needed for each batch.
- Serve:
- Place warm pancake cereal in a bowl and top with milk for a cereal effect, or drizzle with syrup and add fruit as desired.
Save Sharing a bowl of mini pancake cereal is now a fun morning ritual in our family, and it never fails to spark laughter—especially when someone pours milk over their pancakes like real cereal.
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, and milk (dairy). Always check your ingredient labels if you have any dietary restrictions.
Nutritional Information
Per serving: Calories 215, total fat 7 g, carbohydrates 32 g, protein 6 g
Save Get creative with toppings and try mixing in mini chocolate chips or a sprinkle of cinnamon to make each bowl unique.
Kitchen Questions
- → What makes these pancakes crispy and fluffy?
The combination of baking powder and baking soda helps achieve a light, fluffy texture inside while cooking them in small dots with butter creates a crisp exterior.
- → How do you dispense the batter for mini pancakes?
Use a piping bag, squeeze bottle, or a teaspoon to drop small amounts of batter onto a heated skillet or griddle.
- → Can this breakfast be made dairy-free?
Absolutely! Substitute plant-based milk and vegan butter for a dairy-free version of mini pancake cereal.
- → What toppings go well with mini pancake cereal?
Maple syrup, honey, fresh berries, sliced banana, or even a splash of milk all make delicious topping options.
- → Is it possible to add flavors to the batter?
Yes. Add mini chocolate chips or a dash of cinnamon for extra flavor in your tiny breakfast pancakes.
- → How can you keep the pancakes crispy?
Serve immediately after cooking. Reheat leftovers in a toaster oven for a crisp texture. Avoid covering tightly, as steam softens them.