Save Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside, fluffy inside, perfect with milk, syrup, or fruit. This playful breakfast treat is sure to brighten up your mornings.
I first made mini pancake cereal for a weekend brunch with my family, and everyone loved scooping up the tiny pancakes with a spoon. It has since become a requested favorite, especially when we want something fun and different to start the day.
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, to serve
Instructions
- Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Combine Batter:
- Pour wet ingredients into the dry ingredients and stir just until combined (a few lumps are fine, do not overmix).
- Transfer Batter:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Prepare Pan:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook Pancake Dots:
- Pipe or drop small dots of batter, about 1/2 inch (1.5 cm) in diameter, onto the skillet, spacing slightly apart.
- Flip Pancakes:
- Cook for 1&2 minutes until bubbles form and edges look set, then flip and cook another 1 minute until golden.
- Repeat:
- Repeat with remaining batter, greasing pan as needed.
- Serve:
- Serve warm in a bowl with milk for a cereal experience, or drizzle with syrup and top with fruit.
Save Our favorite family moment is watching everyone try to catch the little pancakes with their spoons and laugh at how fun it is to eat breakfast like cereal.
Required Tools
Mixing bowls, whisk, piping bag, squeeze bottle or teaspoon, nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains wheat (gluten), egg, 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
Save Make breakfast special with these mini pancakes served like cereal. Enjoy them plain, with fruit, or your favorite syrup for a delightful morning.
Recipe FAQ
- → What makes mini pancake cereal so crispy?
The bite-sized pancakes develop crispy edges by cooking quickly at medium heat and serving immediately after flipping.
- → Can I prepare this breakfast dairy-free?
Yes, substitute the milk and butter with plant-based alternatives for a dairy-free version with similar texture.
- → What toppings work well with mini pancake cereal?
Classic choices include maple syrup, honey, milk, fresh berries, or sliced banana for added sweetness and flavor.
- → How do I pipe the batter neatly?
Use a piping bag, squeeze bottle, or a teaspoon to drop uniform dots onto the skillet for evenly cooked pancakes.
- → Can I reheat leftovers?
For best results, briefly reheat mini pancake pieces in a toaster oven to restore their crisp texture.
- → Is this dish suitable for children?
Absolutely! Kids love the fun appearance and customizable toppings—great for family breakfasts.