Save Adorable, bite-sized pancakes served like breakfast cereal—crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first made mini pancake cereal for a weekend breakfast surprise, and it was an instant hit with my family. The process is playful and rewarding when you see a bowl filled with tiny golden pancakes.
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
- Mix Dry Ingredients:
- 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.
- Make Batter:
- Pour wet ingredients into dry ingredients and stir just until combined (do not overmix; a few lumps are fine).
- Transfer Batter:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Heat and Grease 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 in diameter) onto the skillet, spacing them slightly apart.
- Flip and Finish Cooking:
- Cook for 1–2 minutes until bubbles form and edges look set, then flip and cook another 1 minute until golden.
- Repeat:
- Repeat with remaining batter, greasing the pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for a cereal experience or drizzle with syrup and top with fruit.
Save One morning, my daughter helped pipe the batter onto the griddle and giggled with delight at every tiny pancake we flipped together. It quickly became a favorite weekend tradition.
Required Tools
You will need mixing bowls, a whisk, a piping bag or squeeze bottle (or teaspoon), a nonstick skillet or griddle, and a spatula or chopstick for flipping the pancakes.
Allergen Information
The recipe contains wheat (gluten), egg, and milk (dairy). Always check ingredient labels if you have allergies or dietary restrictions.
Nutritional Information (per serving)
Calories: 215 Protein: 6 g Fat: 7 g Carbohydrates: 32 g
Save Enjoy these mini pancakes fresh for maximum crispiness. They pair perfectly with cold milk or a drizzle of maple syrup.
Recipe FAQ
- → How do I keep pancake cereal crisp?
Serve immediately after cooking and avoid covering or stacking to preserve the crispy texture.
- → Can I make this dairy-free?
Yes, substitute plant-based milk and vegan butter; flavor and texture remain deliciously light.
- → What toppings work best?
Maple syrup, honey, fresh berries, sliced banana, or a splash of milk create tasty combinations.
- → Is it possible to prepare ahead?
For best results, enjoy fresh. To reheat, use a toaster oven—avoid microwaving to maintain crispiness.
- → How small should the pancakes be?
Each should be about 1/2 inch (1.5 cm) in diameter for the authentic cereal effect.
- → What flour can be used?
Standard all-purpose flour works best, but gluten-free blends can be substituted if needed.