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 family was immediately smitten. Each batch gets eaten up so quickly that now it's our go-to Sunday breakfast when we want a little something special without much fuss.
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
- Combine dry ingredients:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- Mix wet ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract.
- Make the batter:
- Pour wet ingredients into dry ingredients and stir gently. Do not overmix so pancakes stay tender.
- Prepare for dispensing:
- Transfer batter to a piping bag or squeeze bottle, or use a teaspoon.
- Heat pan:
- Set 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) onto the heated skillet, spacing apart.
- Flip and finish:
- Cook 1–2 minutes until bubbles form and edges set. 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, or fruit.
Save Sharing a big bowl of these mini pancakes always turns breakfast into a fun family moment. Kids love flipping the tiny pancakes and choosing their favorite toppings together.
Required Tools
Mixing bowls, whisk, piping bag or teaspoon, nonstick skillet or griddle, spatula or chopstick make this recipe simple to prepare.
Allergen Information
Contains wheat (gluten), egg, and milk (dairy). Check all ingredient labels for allergens if you have dietary restrictions.
Nutritional Information
Each serving has about 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Save Enjoy this playful breakfast with warm syrup or cold milk for the ultimate treat. Leftovers can be crisped up in a toaster oven for later snacking.
Recipe FAQ
- → How do I get mini pancakes crispy outside yet fluffy inside?
Use a hot nonstick skillet, avoid overcrowding, and cook the pancakes until bubbles form before flipping. This ensures crisp edges and fluffy centers.
- → Can I make these dairy-free?
Yes, substitute plant-based milk and vegan butter for a dairy-free result. Verify all labels for allergen safety if needed.
- → What’s the best way to serve mini pancakes?
Serve in a bowl, adding milk for a cereal effect or drizzle with syrup and top with fresh fruit for a flavorful breakfast.
- → Can I add flavors to the batter?
Try mini chocolate chips or a pinch of cinnamon in your batter for extra sweetness and warmth. Get creative with toppings too!
- → How can I reheat leftover mini pancakes?
Spread out on a baking sheet and warm in a toaster oven to restore crispiness before serving.
- → Do I need a piping bag to make these?
No, while a piping bag makes shaping easier, you can use a squeeze bottle or drop batter with a teaspoon for similar results.