Save to Pinterest My daughter called them "cereal pancakes" the first time I made them, and suddenly our weekend breakfast felt like an adventure. I'd been scrolling through her requests one Saturday morning when she asked if pancakes could be tiny enough to float in milk like cornflakes. The idea stuck with me for weeks until I finally stopped overthinking it and just started squeezing small dots of batter onto the griddle. What emerged was something unexpectedly magical—a bowl of warm, pillowy mini pancakes swimming in cold milk, sticky with maple syrup, that made her forget all about the sugary cereals she'd been eyeing at the grocery store.
I remember standing at the stove on a quiet Tuesday morning, watching the batter puff up in tiny golden bubbles, when my partner wandered in asking what smelled so good. By the time I'd finished cooking, we were both sitting at the kitchen table in our pajamas, passing the bowl back and forth, debating whether this counted as breakfast or dessert. We never did decide, but we made it again the next morning anyway.
Ingredients
- All-purpose flour (1 cup): The backbone of fluffy pancakes; it gives structure without being heavy, so your mini versions will be tender rather than dense.
- Granulated sugar (2 tbsp): Just enough to give gentle sweetness and help the edges brown; too much and they'll burn before the inside cooks.
- Baking powder (1 tsp): The secret to that cloud-like texture; don't skip it or you'll end up with flat, sad pancakes.
- Baking soda (1/2 tsp): Works with the buttermilk to create lift and a subtle tang that balances the sweetness.
- Salt (1/4 tsp): A tiny pinch that makes everything else taste brighter and more alive.
- Buttermilk (3/4 cup): The difference between rubbery and tender; if you don't have it, whole milk with a splash of lemon juice works in a pinch.
- Egg (1 large): Binds everything together and adds richness that makes the pancakes feel special.
- Unsalted butter, melted and cooled (2 tbsp): Keep it cool so it doesn't scramble the egg; this is where the flavor and tender crumb come from.
- Vanilla extract (1 tsp): A small addition that somehow makes the whole thing taste like home.
- Butter or oil for the pan: Fresh grease between batches keeps them from sticking and creates those crispy, golden edges.
- Maple syrup and cold milk for serving: The whole point of the bowl format; drizzle generously and pour the milk like you mean it.
Instructions
- Whisk the dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Take a moment to make sure there are no lumps of baking soda hiding in the corners; they'll taste bitter if they don't dissolve.
- Mix the wet ingredients:
- In a separate bowl, whisk buttermilk, egg, cooled melted butter, and vanilla until completely combined and smooth. This is where you're building the richness and moisture that makes these pancakes so fluffy.
- Combine wet and dry gently:
- Pour the wet mixture into the dry ingredients and whisk until just combined. Stop as soon as you don't see streaks of flour; lumps are your friends here, and overmixing makes tough pancakes.
- Transfer to a squeeze bottle:
- Pour the batter into a squeeze bottle, piping bag, or just use a small spoon. A squeeze bottle gives you the most control and the most uniform, adorable mini pancakes.
- Heat the pan:
- Set a large nonstick skillet or griddle over medium heat and let it warm for a minute. Lightly grease with butter or oil; you want just enough so they don't stick, not so much that they become greasy.
- Squeeze small dots:
- Working in batches, squeeze or spoon tiny dots of batter (about 1/2 inch in diameter) onto the hot pan, leaving space between each one. They'll puff up a little as they cook, so give them room.
- Wait for the bubbles:
- Cook for 1 to 2 minutes until bubbles form on the surface and the edges look set and slightly golden. This is the moment you know they're ready to flip.
- Flip and finish:
- Use a small spatula to carefully flip each one and cook for another 30 to 60 seconds until the other side is golden brown and cooked through. They cook fast because they're so small.
- Keep them warm:
- Transfer cooked pancakes to a plate and keep them in a warm spot while you work through the rest of the batter. Repeat until you've used all the batter, greasing the pan as needed between batches.
- Serve in a bowl:
- Pile the warm mini pancakes into bowls, drizzle generously with maple syrup, and pour cold milk over them like you would with cereal. Eat immediately while the pancakes are still warm and the milk is still cold.
Save to Pinterest I served this to my niece for her birthday breakfast, and she insisted on pouring the milk herself, soaking half the pancakes before tasting anything. Watching her eyes light up as she took that first spoonful made me realize this recipe works because it hits a nerve from childhood—the fun of eating cereal, the comfort of pancakes, and the small magic of something familiar made new again.
Why This Works as Cereal
The shape and size are everything here; mini pancakes have more surface area to soak up milk and maple syrup, and they're small enough to fit on a spoon without falling apart. Regular pancakes would get soggy and dense sitting in milk, but these stay tender because they're cooked through completely and the smaller volume means they absorb the liquid slowly and evenly. The batter recipe is also slightly thicker than traditional pancake batter, which prevents them from spreading thin and cooking too fast.
Smart Variations and Add-Ins
Once you master the basic recipe, the door opens to endless experiments. I've folded mini chocolate chips into the batter on chocolate craving mornings, stirred in blueberries or mashed banana for a subtle fruit flavor, and even tried a cinnamon-sugar swirl stirred into the dry ingredients. Some people drizzle honey instead of maple syrup or use fruit compote for a more grown-up breakfast. The batter stays stable with these additions as long as you don't overload it.
Making It Work for Different Diets
If dairy is off the table, swap the buttermilk for unsweetened plant-based milk mixed with a teaspoon of lemon juice or vinegar to get that tang, use melted coconut oil instead of butter, and pour dairy-free milk over them at the end. I've done this version several times and honestly can't taste a difference; the pancakes are still fluffy and delicious. For a gluten-free version, a one-to-one gluten-free flour blend works, though you may need slightly less liquid since some blends absorb differently.
- Cold milk is non-negotiable; it makes the contrast between warm pancakes and cold liquid part of the magic.
- Prep your batter up to an hour ahead; it actually rests better and cooks more evenly.
- This recipe doubles easily if you're feeding a crowd or want leftovers to reheat.
Save to Pinterest There's something about turning an ordinary breakfast into a ritual that makes mornings feel less rushed. This recipe reminds me that the best meals aren't complicated; they're just ones that make people smile and come back for seconds.