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 these mini pancake cereal bites, my family couldn't stop smiling. They loved pouring milk over a bowl of golden pancakes and topping them with berries.
It's become a fun weekend breakfast ritual!
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: To serve
- 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 the batter:
- Pour wet ingredients into the dry ingredients and stir just until combined (a few lumps are fine).
- Prepare for cooking:
- 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. Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing them slightly apart.
- Flip pancakes:
- Cook for 1 to 2 minutes until bubbles form and the 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 a cereal experience or drizzle with syrup and top with fruit.
Save My kids get so excited making tiny pancakes together, flipping them and filling their bowls. It's a breakfast that brings the whole family to the table with smiles!
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet or griddle, and a spatula or chopstick make this recipe a breeze.
Gather everything so you're ready for pancake fun!
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy). Always check ingredient labels for allergens if you have dietary restrictions.
Nutritional Information
Per serving: 215 calories, 7 g total fat, 32 g carbohydrates, 6 g protein. Enjoy a balanced breakfast treat!
Save Enjoy mini pancake cereal fresh and warm for the best crispy fluffiness. Try with seasonal fruit for a delightful bite!
Recipe Guide
- → How do you make tiny pancakes even and round?
Use a piping bag, squeeze bottle, or a teaspoon to drop small, consistent amounts of batter onto a hot, greased skillet. Keep each pancake about 1/2 inch in diameter and space them for even cooking.
- → What toppings pair well with mini pancake cereal?
Popular toppings include maple syrup, honey, milk, fresh berries, and sliced bananas. Experiment with chocolate chips or a sprinkle of cinnamon for extra flavor.
- → Can the batter be made dairy-free?
Absolutely! Substitute plant-based milk and vegan butter to create a dairy-free version that retains the same fluffy texture.
- → Is it better to serve mini pancakes hot or cold?
They're best enjoyed warm for crispiness, but leftovers can be reheated in a toaster oven without losing much flavor or texture.
- → What tools are essential for making mini pancake cereal?
You'll need mixing bowls, a whisk, and a piping bag, squeeze bottle, or teaspoon for dispensing the batter. A nonstick skillet and a spatula or chopstick help with cooking and flipping.
- → How do I avoid overmixing the pancake batter?
Mix the wet and dry ingredients just until combined; it's okay if the batter still has a few lumps for fluffier pancakes.