Pin Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit. These mini pancakes turn an ordinary breakfast into a cheerful treat everyone will love.
I first made mini pancake cereal when my kids wanted something playful for breakfast. Watching tiny pancakes puff up and crisp in the skillet became one of our favorite weekend rituals.
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
- Maple syrup, honey, or milk: For serving
- Fresh berries or sliced banana: Optional, for topping
Instructions
- Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Make Batter:
- Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix, a few lumps are fine.
- Prepare to Pipe:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Cook Pancakes:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Form Mini Pancakes:
- Pipe or drop small dots of batter about 1/2 inch (1.5 cm) in diameter onto the skillet, spacing them apart.
- Flip and Finish:
- Cook for 1 to 2 minutes until bubbles form and edges look set, then flip and cook another 1 minute until golden.
- Repeat:
- Repeat with remaining batter, greasing the pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for cereal experience, drizzle with syrup, or top with fresh fruit.
Pin My whole family loves gathering on Sunday mornings to make and eat these mini pancakes together, laughing as we flip them and create a delicious breakfast bowl everyone can customize.
Required Tools
Mixing bowls, whisk, piping bag, squeeze bottle, or teaspoon, nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains wheat (gluten), egg, and milk. Always check ingredient labels if you have dietary restrictions.
Nutritional Information
Each serving has approximately 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Pin Your breakfast will never be boring with mini pancake cereal. Enjoy every bite and try new toppings each time.
Recipe Q&A
- → Can I make the pancakes dairy-free?
Yes, use plant-based milk and vegan butter to make them dairy-free without sacrificing flavor or texture.
- → How do I keep the pancakes crisp?
Serve immediately after cooking for maximum crispiness, or reheat briefly in a toaster oven to refresh their texture.
- → What toppings pair well?
Maple syrup, honey, sliced bananas, and fresh berries make excellent toppings. Try chocolate chips or cinnamon in the batter for variety.
- → Can I use whole wheat flour?
Switching to whole wheat flour is possible, but the pancakes may be slightly denser and less fluffy.
- → Do I need a piping bag?
A piping bag, squeeze bottle, or even a teaspoon works to portion the batter; choose whichever method is easiest for you.
- → How should I serve these for a cereal experience?
Spoon the warm pancakes into a bowl and pour over cold milk for a fun breakfast twist reminiscent of classic cereal.