Save Miniature pancakes served as cereal are fluffy, golden bites perfect for a playful and trendy breakfast or brunch. Enjoy them with milk, syrup, or your favorite toppings for a unique twist on a morning classic.
The first time I tried pancake cereal, my kids absolutely loved scooping the tiny pancakes into their bowls and pouring over syrup. It was instantly a hit for our weekend breakfast routine.
Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Milk: 3/4 cup (180 ml)
- Egg: 1 large
- Unsalted butter, melted: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Milk, maple syrup, honey, or fresh berries: For serving (optional)
Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract until well combined.
- Combine Wet and Dry:
- Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are okay, do not overmix.
- Prepare Batter for Piping:
- Transfer the batter to a squeeze bottle, piping bag, or zip-top bag with a small corner snipped off.
- Heat Skillet:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pipe Pancakes:
- Pipe small dots of batter (about the size of a nickel) onto the skillet, spacing slightly apart.
- Cook Pancakes:
- Cook for 1-2 minutes, or until bubbles form and edges look set. Flip and cook another 30-60 seconds, until golden and cooked through.
- Repeat:
- Transfer cooked pancake bites to a plate and repeat with remaining batter.
- Serve:
- Serve warm in bowls with milk, syrup, honey, or fresh berries.
Save 
Save This recipe brings back the joy of Saturday mornings when my family gathered for breakfast and kids giggled over their tiny pancake bowls. Pancake cereal turned our kitchen into a breakfast party.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula.
Allergen Information
Contains gluten, egg, and dairy. Use substitutions as needed and always check ingredient labels for allergens.
Nutritional Information
Each serving provides about 220 calories, 7 g fat, 33 g carbohydrates, and 6 g protein.
Save 
Save Make breakfast especially memorable with pancake cereal—these bite-sized treats are sure to inspire smiles. Enjoy experimenting with different toppings for endless fun and flavor.
Recipe FAQs
- → How do you make the batter for mini pancakes?
Mix dry ingredients like flour, sugar, baking powder, baking soda, and salt in one bowl. Whisk wet ingredients including milk, egg, melted butter, and vanilla separately, then combine gently without overmixing.
- → What’s the best way to cook these miniature pancake bites?
Use a nonstick skillet or griddle heated over medium. Pipe tiny dots of batter onto the surface and cook until bubbles form, then flip and cook briefly until golden.
- → Can I substitute ingredients for dietary needs?
Yes, plant-based milk and vegan butter can replace dairy, and gluten-free flour can be used to accommodate allergies. Adjust as needed for personal preference.
- → What toppings pair well with mini pancakes?
Milk, maple syrup, honey, fresh berries, or Greek yogurt are excellent choices to complement the light texture and flavor.
- → How long does preparation and cooking take?
Preparation takes about 15 minutes, with an additional 15 minutes for cooking, making a total time of 30 minutes.