Pin A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal, perfect for social media, budget-friendly, and delicious for all ages.
We first tried pancake cereal during a weekend breakfast challenge at home, and it instantly became a favorite—especially with my kids who love topping theirs with extra butter and berries.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/4 tsp
- Salt: 1/4 tsp
- Milk: 3/4 cup (180 ml)
- Egg: 1 large
- Melted unsalted butter: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Maple syrup or honey: To serve
- Fresh berries: Optional, to serve
- A pat of butter: Optional, to serve
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Instructions
- Combine dry ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Make batter:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix, lumps are okay.
- Prepare for piping:
- Transfer the batter to a piping bag or a squeeze bottle for easy dispensing.
- Cook pancake dots:
- Heat a nonstick skillet over medium-low heat and lightly grease with butter. Pipe small dots of batter (about 1/2 inch wide) onto the skillet, spacing slightly apart.
- Flip and finish cooking:
- Cook for 1 to 2 minutes until bubbles form and bottoms are golden. Flip and cook 1 more minute until golden brown.
- Serve:
- Transfer mini pancakes to a plate and repeat with all batter. Serve in a bowl, topped with maple syrup, berries, and a pat of butter if desired. Enjoy with a spoon.
Pin Making pancake cereal together was a special treat for my family, sparking creativity as everyone picked their favorite toppings and enjoyed breakfast with a twist.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet, spatula
Allergen Information
Contains wheat (gluten), milk, eggs, and butter (dairy). For allergies, substitute with gluten-free flour, plant-based milk, or egg alternatives.
Nutritional Information
Calories per serving: 195. Total fat: 6 g. Carbohydrates: 28 g. Protein: 6 g.
Pin Enjoy this playful breakfast as a weekend treat or a special morning surprise. It's sure to put smiles on everyone’s faces!
Recipe FAQ
- → How do I make the mini pancakes evenly sized?
Using a piping bag or squeeze bottle helps dispense uniform small dots of batter, ensuring even cooking and consistent size.
- → Can I substitute any ingredients for dietary restrictions?
Yes, plant-based milk and flax eggs can replace dairy and eggs, while gluten-free flour works for wheat allergies.
- → What is the best way to cook the mini pancakes?
Cook on a medium-low heat griddle or nonstick skillet, flipping once bubbles appear and edges turn golden for perfect texture.
- → How can I store leftovers?
Store cooled mini pancakes in an airtight container for up to two days and reheat before serving.
- → What toppings complement these mini pancakes?
Maple syrup, honey, fresh berries, and a pat of butter enhance flavor and add texture to the dish.
