Save to Pinterest Miniature pancakes served as cereal—fluffy, golden bites perfect for a playful and trendy breakfast or brunch. Enjoy with milk, syrup, or your favorite toppings.
When I first tried pancake cereal, my kids were thrilled to wake up to tiny pancakes in their breakfast bowl. It’s a recipe that always brings smiles to our weekend mornings!
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: 2 tbsp, melted (plus more for cooking)
- Vanilla extract: 1 tsp
- For Serving: Milk, maple syrup, honey, or fresh berries (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.
- Make pancake batter:
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. A few lumps are okay.
- Prepare for piping:
- Transfer the batter to a squeeze bottle, piping bag, or zip-top bag with a small corner snipped off.
- Cook pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pipe and cook:
- Pipe small dots of batter (about the size of a nickel) onto the skillet, spacing them slightly apart.
- Flip and finish:
- Cook for 1 to 2 minutes, until bubbles form and edges look set. Flip and cook 30 to 60 seconds more, 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 to Pinterest The first time we made pancake cereal, everyone gathered in the kitchen to help pipe the tiny pancakes. It turned into a wonderful family activity that ended in delicious laughter at the breakfast table.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula
Allergen Information
Contains wheat (gluten), egg, and dairy. Use gluten-free flour, egg replacer, and dairy-free milk or butter for allergy-friendly pancakes. Always check ingredient labels.
Nutritional Information (per serving)
Calories: 220, Total Fat: 7 g, Carbohydrates: 33 g, Protein: 6 g
Save to Pinterest Pancake cereal is best enjoyed fresh and warm—don’t forget your favorite toppings for a fun breakfast treat!
Recipe Questions & Answers
- → What tools are best for shaping pancake bites?
Using a squeeze bottle or piping bag helps create uniform, small pancake dots easily on the skillet.
- → Can I make this dairy-free?
Yes, substitute regular milk with plant-based milk and use vegan butter to keep the batter dairy-free.
- → How should I cook the miniature pancakes?
Cook on medium heat, forming small dots and cooking for 1-2 minutes until bubbles form, then flip and cook another 30-60 seconds until golden.
- → What toppings complement these pancake bites?
Popular options include maple syrup, honey, fresh berries, or a splash of milk for a cozy breakfast.
- → Is it possible to add flavors to the batter?
Yes, mini chocolate chips or a pinch of cinnamon can add delightful variations to these pancakes.