Save to Pinterest 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 made pancake cereal for my family on a lazy weekend and was amazed at how much everyone enjoyed the whimsical twist on classic pancakes. Kids love the tiny bites and adults appreciate the quick cooking time.
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 (plus more for cooking): 2 tbsp
- Vanilla extract: 1 tsp
- For Serving: Milk, maple syrup, honey, or fresh berries (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 for Piping:
- Transfer the batter to a squeeze bottle, piping bag, or zip-top bag with a small corner snipped off.
- Heat Skillet:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pipe Pancake Dots:
- Pipe small dots of batter (about the size of a nickel) onto the skillet, spacing them slightly apart.
- Cook Bites:
- Cook for 1, 2 minutes, until bubbles form on the surface and edges look set. Flip and cook for another 30, 60 seconds, until golden and cooked through.
- Repeat:
- Transfer cooked pancake bites to a plate and repeat with the remaining batter.
- Serve:
- Serve warm in bowls with your choice of milk, syrup, honey, or fresh berries.
Save to Pinterest This recipe quickly became a family favorite, especially on days when we all gather around the table and pour milk over our warm pancake bites.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula
Allergen Information
Contains wheat (gluten), egg, and dairy (milk, butter). Substitute with gluten-free flour and dairy-free options as needed.
Nutritional Information (per serving)
Calories: 220, Total Fat: 7 g, Carbohydrates: 33 g, Protein: 6 g
Save to Pinterest Try pancake cereal with a splash of cold milk or maple syrup for a breakfast that feels both nostalgic and new.
Common Recipe Questions
- → How do I make perfectly small pancakes?
Use a squeeze bottle or piping bag to control batter size, cooking on medium heat until edges set and bubbles appear, then flip carefully.
- → Can I customize the flavor of the batter?
Yes, add cinnamon, mini chocolate chips, or vanilla extract for extra flavor variations.
- → What toppings pair well with these mini pancakes?
Try maple syrup, honey, fresh berries, or a dollop of Greek yogurt for complementary tastes.
- → Are there dairy-free options?
Substitute plant-based milk and vegan butter to create a dairy-free version without sacrificing taste.
- → How long does preparation take?
The entire process, including mixing and cooking, takes about 30 minutes for 4 servings.