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 made pancake cereal for weekend brunch and everyone loved building their own bowls with various toppings. The bite-sized pancakes add excitement to a classic tradition.
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: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- For serving: Milk, maple syrup, honey, or fresh berries (optional)
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 together milk, egg, melted butter, and vanilla extract until well combined.
- Make batter:
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
- Transfer batter:
- Spoon the batter into a squeeze bottle, piping bag, or zip-top bag with a small corner snipped off.
- Prepare skillet:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pipe pancakes:
- Pipe small dots of batter (about the size of a nickel) onto the skillet, spacing them slightly apart.
- Cook pancakes:
- Cook for 1-2 minutes, or until bubbles form on the surface and edges look set. Flip and cook for another 30-60 seconds, until golden and cooked through.
- Serve:
- Transfer cooked pancake bites to a plate and repeat with remaining batter. Serve warm in bowls with milk, syrup, honey, or fresh berries.
Save to Pinterest Mini pancakes quickly became a weekend ritual for us—kids love picking their own toppings and it feels like a special treat.
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, egg replacer, and dairy-free alternatives as needed.
Nutritional Information
Each serving has: 220 calories, 7 g total fat, 33 g carbohydrates, 6 g protein
Save to Pinterest Pancake cereal is all about creativity—experiment with toppings for a different breakfast experience each time.