Save Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
When I made these mini pancake cereals for my family, the kids were absolutely delighted. Watching them carefully scoop up little pancakes with milk was a breakfast moment I'll never forget.
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: To serve
- Fresh berries or sliced banana (optional): To serve
Instructions
- Make the dry mix:
- 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.
- Mix batter:
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- Pipe pancakes:
- Transfer batter to a piping bag or squeeze bottle (or use a teaspoon) for easy dispensing.
- Cook pancakes:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Form cereal dots:
- Pipe or drop small dots of batter, about 1/2 inch (1.5 cm) wide, onto skillet, spacing slightly apart.
- Flip pancakes:
- Cook 1–2 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, then serve warm in a bowl. Add milk for cereal style or drizzle with syrup and fruit.
Save This recipe quickly became our go-to for weekend breakfasts. My youngest now requests mini pancake cereal every Saturday!
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 labels for possible cross-contamination if sensitive.
Nutritional Information
Per serving: 215 calories, 7 g total fat, 32 g carbohydrates, 6 g protein.
Save Whip up this cute breakfast for a fun twist on pancakes that everyone will love. Make it your own with your favorite toppings!
Kitchen Guide
- → How do I keep mini pancakes crisp?
Serve immediately after cooking for maximum crispiness. Reheat in a toaster oven to help retain texture if made ahead.
- → Can I make the batter dairy-free?
Yes, swap whole milk for plant-based milk and use vegan butter for an easy dairy-free variation.
- → What toppings pair well?
Fresh berries, sliced banana, maple syrup, honey, and milk all complement the pancakes beautifully.
- → Is it possible to add flavors?
Mix mini chocolate chips or cinnamon into the batter before cooking for delicious flavor twists.
- → Do I need special equipment?
No special tools required—a squeeze bottle, piping bag, or simple teaspoon works for portioning the batter.
- → How long does it take to prepare?
Total time is around 30 minutes, including preparation and cooking for four servings.
- → Are these suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly and can be adapted for most dietary preferences.