Pin It Adorable, bite-sized pancakes served like breakfast cereal: crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first made mini pancake cereal when my niece visited one weekend: she absolutely loved creating her own bowl with maple syrup and fresh berries.
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
- To serve: Maple syrup, honey, or milk
- Fresh berries or sliced banana: Optional
Instructions
- Prepare 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).
- Transfer batter:
- Use a piping bag or squeeze bottle for easy dispensing (or use a teaspoon).
- Heat skillet:
- Heat a 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 to 2 minutes until bubbles form and edges set. Flip and cook another 1 minute until golden.
- Repeat:
- Continue with remaining batter, greasing as needed.
- Serve:
- Serve warm in a bowl. Add milk for cereal or drizzle with syrup and fruit.
Pin It On lazy Sunday mornings, these pancakes bring everyone together around the kitchen counter, each person pouring their favorite topping over a bowlful.
Required Tools
Mixing bowls, whisk, piping bag or teaspoon, nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains: wheat (gluten), egg, milk: please check all 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
Pin It Enjoy this playful breakfast as a treat any day: it is sure to bring a smile and lots of requests for seconds.
Recipe Questions & Answers
- → How do I get mini pancakes crispy?
Use a hot, lightly greased nonstick skillet and avoid overcrowding. Serve immediately for peak crispiness.
- → Can I make this dairy-free?
Yes, substitute plant-based milk and vegan butter. The pancakes will still cook up beautifully.
- → What’s the best way to serve them?
Pour mini pancakes into a bowl, add milk for a cereal feel, or drizzle with syrup and top with fresh fruit.
- → Should the batter have lumps?
A few lumps are fine—avoid overmixing to keep pancakes fluffy and light.
- → Can I add flavors or mix-ins?
Try mini chocolate chips or a sprinkle of cinnamon in the batter for more variety and taste.
- → What tools help with shaping?
A piping bag or squeeze bottle works best for tiny dots, but a teaspoon can also work if needed.