Save Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit. These mini pancakes transform traditional breakfast into a playful experience for both kids and adults.
I first made this pancake cereal on a rainy weekend morning when my niece wanted something 'tiny and cute' for breakfast. She loved pouring milk over the mini pancakes and topping her bowl with berries, making it more interactive and fun than our usual pancake routine.
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)
- Egg: 1 large
- 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
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.
- Form Batter:
- Pour wet ingredients into dry and stir just until combined. Do not overmix. A few lumps are fine.
- Prepare for Piping:
- Transfer batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Cook Pancake Dots:
- Heat a large nonstick skillet or griddle over medium heat and grease lightly with butter.
- Dispense Batter:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter), spacing slightly apart.
- Flip Pancakes:
- Cook for 1–2 minutes until bubbles form and edges look set, then flip and cook another minute until golden.
- Repeat:
- Continue with remaining batter, greasing pan as needed.
- Serve:
- Enjoy in a bowl. Add milk for cereal style or drizzle syrup and top with fruit.
Save My family now asks for mini pancake cereal every weekend, and it has quickly become our go-to breakfast treat for special mornings. Kids love customizing their bowl with different fruits, while grown-ups enjoy it with a cup of tea.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle (or use a teaspoon), nonstick skillet or griddle, spatula or chopstick.
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy). If you follow specific dietary needs, check all ingredient packaging to confirm safety.
Nutritional Information (per serving)
Calories: 215, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g.
Save These mini pancake morsels are sure to brighten up your mornings, especially when served warm and topped with colorful fruit. Enjoy experimenting with different toppings to make every bowl unique!
Cooking Questions
- → How do I make the pancakes crisp on the outside?
Use a hot nonstick skillet lightly greased with butter, and pipe small, evenly sized dots of batter. Quick cooking ensures crisp edges while keeping the insides tender.
- → Can I use plant-based milk or vegan butter?
Absolutely! Substitute your favorite plant milk and vegan butter for a dairy-free, vegetarian version. Check labels for allergens.
- → What toppings pair well with mini pancakes?
Maple syrup, honey, fresh berries, sliced banana, or even a splash of milk all complement these pancakes beautifully.
- → How do I prevent overmixing the batter?
Stir the wet and dry ingredients together just until combined. A few lumps are perfect—overmixing can make the pancakes tough.
- → Can I add flavors like chocolate chips or cinnamon?
Definitely! Gently fold mini chocolate chips or a pinch of ground cinnamon into the batter for added taste and variety.
- → What's the best way to serve mini pancake cereal?
Serve them warm in a bowl. Pour cold milk for a cereal-like feel or drizzle with syrup and top with fruit for a more classic approach.