Save Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
The first time I made mini pancake cereal was for a surprise breakfast for my niece. She loved the tiny pancakes and giggled as she poured milk over them just like real cereal. Since then, it's become a quirky brunch favorite in our home!
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)
- Large egg: 1
- 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 serving
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Combine dry ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract until blended.
- Make batter:
- Pour wet mix into dry and stir just until combined. Do not overmix; lumps are fine.
- Prepare to cook:
- Transfer batter to piping bag or squeeze bottle, or use a teaspoon.
- Cook pancakes:
- Heat a nonstick skillet over medium heat, grease lightly with butter, and pipe or drop small dots of batter (about 1/2 inch/1.5 cm apart).
- Flip and finish:
- Cook 1–2 minutes until bubbles form and edges look set, flip, then cook another 1 minute until golden. Repeat with remaining batter.
- Serve:
- Enjoy warm in a bowl. Add milk for cereal experience, or drizzle with syrup and top with fruit.
Save My family always asks for mini pancake cereal on weekend mornings. Everyone gathers in the kitchen to flip the pancakes together, making breakfast a memorable, cheerful event!
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains: Wheat (gluten), Egg, Milk (dairy). Check all ingredient labels for allergens if you have dietary restrictions.
Nutritional Information
Calories: 215. Total Fat: 7 g. Carbohydrates: 32 g. Protein: 6 g per serving.
Save Serve mini pancake cereal right away for the crispiest bite. Kids and adults alike will have fun creating their favorite flavor combos!
Kitchen Q&A
- → How do I keep mini pancakes crisp?
Serve them immediately after cooking. Reheat briefly in a toaster oven to regain their crispy texture if needed.
- → Can I make these dairy-free?
Use plant-based milk and vegan butter for a dairy-free version. The result is deliciously golden and fluffy.
- → Which toppings pair best?
Maple syrup, honey, fresh berries, and banana slices create delicious combinations. Get creative with your favorite fruits.
- → Do I need special tools to shape the pancakes?
Piping bags or squeeze bottles make it easy, but a teaspoon works well for dropping batter onto the skillet.
- → How small should I make each pancake?
A diameter of about 1/2 inch provides the best cereal-like experience—small enough for spoonfuls, with crisp edges.
- → Can I add mix-ins to the batter?
Mini chocolate chips or cinnamon add extra flavor and fun to each bite. Stir gently into the batter before cooking.
