Mini Pancake Cereal Breakfast

Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit. This Mini Pancake Cereal is a fun twist on a breakfast classic, bringing smiles to the morning table.

When I first made mini pancake cereal, my family loved piling the tiny golden pancakes in bowls and pouring milk or drizzling syrup for a playful breakfast. Each batch is a delight to assemble and even more fun to eat together.

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 (plus more for cooking): 2 tbsp (28 g)
• Vanilla extract: 1 tsp
• Maple syrup, honey, or milk: for serving
• Fresh berries or sliced banana (optional): to top

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. Do not overmix, a few lumps are fine.

Transfer batter:

Spoon batter into a piping bag or squeeze bottle for dispensing, or use a teaspoon.

Preheat pan:

Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.

Cook mini pancakes:

Pipe or drop small dots of batter, about 1/2 inch (1.5 cm) diameter, onto the skillet, spacing slightly apart.

Flip and finish:

Cook 1 to 2 minutes until bubbles form and edges set, then flip and cook another 1 minute until golden.

Repeat and serve:

Repeat with remaining batter, greasing pan as needed. Serve warm in a bowl with milk, syrup, and fruit.

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Every weekend, my youngest insists on helping pipe the little pancake dots. Turning breakfast into a creative family moment makes this recipe extra special for us all.

Required Tools

Mixing bowls, whisk, piping bag or squeeze bottle (or teaspoon), nonstick skillet or griddle, spatula or chopstick.

Allergen Information

Contains wheat (gluten), egg, and milk (dairy). Always check ingredient labels if you have allergy concerns.

Nutritional Information

Each serving contains approximately 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.

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Try this mini pancake cereal for your next breakfast and create delicious memories. These little pancakes are fun, tasty, and sure to brighten your day.

Recipe FAQ

→ How do I keep the mini pancakes crispy?

Serve immediately after cooking for best crispiness. Reheat in a toaster oven if needed to restore texture.

→ Can I use alternative milk or butter?

Yes, plant-based milk and vegan butter work well for a dairy-free version, with no major changes needed.

→ Can I add flavors to the batter?

Add-ins like mini chocolate chips or a touch of cinnamon can enhance the batter for extra flavor.

→ What is the best way to dispense the batter?

Use a piping bag, squeeze bottle, or even a small teaspoon to create uniform, bite-sized pancake dots.

→ What topping options work well?

Maple syrup, honey, milk, fresh berries, or sliced banana make excellent toppings for serving these pancakes.

→ Is this suitable for vegetarians?

Yes, all listed ingredients are vegetarian-friendly, making it a great choice for a meat-free breakfast.