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, my kids were instantly obsessed. Watching them scoop tiny pancakes into a bowl, drizzle syrup, and sprinkle berries made our breakfast so much more joyful and interactive.
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.
- Combine wet ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Make pancake batter:
- Pour wet ingredients into the dry ingredients and stir just until combined (do not overmix, a few lumps are fine).
- Prepare for piping:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing (or use a teaspoon).
- Heat skillet:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing them slightly apart.
- Flip and finish:
- Cook for 1–2 minutes until bubbles form and the edges look set, then flip with a spatula or chopstick 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 Making these together always brings us to the table with a smile—everyone loves personalizing their breakfast bowl and making new fruit combos.
Required Tools
Mixing bowls, whisk, piping bag or teaspoon, nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains wheat (gluten), egg, and milk (dairy), so check labels carefully if you have dietary restrictions.
Nutritional Information
Per serving: Calories: 215, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g
Save Enjoy your whimsical breakfast treat as cereal or pancakes—either way brings fun and flavor to your mornings.
Recipe Questions
- → What type of milk works best?
Whole milk produces the fluffiest texture, but plant-based options also work well for dairy-free requests.
- → How do I avoid overmixing the batter?
Mix gently until ingredients are just combined—small lumps are okay and help maintain tenderness.
- → Can these pancakes be made ahead?
They are best served immediately, but leftovers can be reheated in a toaster oven for crispiness.
- → What toppings pair well with mini pancake cereal?
Milk, maple syrup, honey, fresh berries, or sliced bananas all complement the pancakes' flavor.
- → Is this suitable for a vegetarian diet?
Yes, the ingredients are vegetarian. For dairy-free needs, use plant-based milk and vegan butter.
- → Can I add flavors to the batter?
Mini chocolate chips or cinnamon bring extra flair to the pancakes—just mix them in before cooking.