Fluffy Pancake Cereal Fun (Printable Version)

Bite-sized fluffy pancakes served in bowls with maple syrup and milk, perfect for a fun breakfast twist.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice)
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract

→ For Cooking & Serving

10 - Butter or oil, for greasing the pan
11 - Maple syrup, for drizzling
12 - Cold milk, for serving

# Steps to Follow:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly blended.
02 - In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth and homogenous.
03 - Pour wet ingredients into the dry mixture; gently whisk until just combined, leaving some lumps to maintain fluffiness.
04 - Transfer batter into a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small dollops of batter approximately 1/2 inch in diameter onto the skillet, spacing them evenly.
07 - Cook for 1 to 2 minutes until bubbles form on the surface and edges appear set.
08 - Flip each mini pancake using a spatula and cook for an additional 30 to 60 seconds until golden brown.
09 - Transfer cooked mini pancakes to a plate; repeat the process with remaining batter, lightly greasing the pan as needed.
10 - Place mini pancakes in bowls, drizzle with maple syrup, and pour cold milk over as with cereal. Serve immediately.

# Additional Tips::

01 -
  • It turns a beloved breakfast into something playful and nostalgic in a way that feels completely new.
  • The mini pancakes stay fluffy and tender, never dense or rubbery, because the small size means they cook through perfectly.
  • You can prep the batter in under five minutes and have hot breakfast on the table faster than you'd think.
  • Kids light up when you serve them in a bowl like cereal, and honestly, adults do too.
02 -
  • Do not overmix the batter; it's the number one reason pancakes come out tough instead of cloud-like, so stop stirring the moment you can't see dry flour.
  • Medium heat is crucial; too hot and the outside browns before the inside cooks, too cool and they'll be pale and dense instead of golden and fluffy.
  • The batter is thicker than regular pancake batter by design, so it holds its shape in tiny dots instead of spreading into a puddle.
03 -
  • A squeeze bottle transforms this from "cute idea" to "actually easy," and you'll find yourself making this more often because it takes the guesswork out of portion size.
  • Let the melted butter cool completely before whisking it into the wet ingredients, or it'll start cooking the egg and you'll end up with tiny scrambled bits in your batter.
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