Pin Adorable, bite-sized pancakes served like breakfast cereal, these mini treats are crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit. A fun twist on traditional pancakes that makes breakfast even more delightful.
When I first made mini pancake cereal for my family, I loved seeing their reaction to these tiny pancakes. It instantly became a weekend favorite, especially when everyone could add their own toppings and pour milk over them.
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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, for topping
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Instructions
- Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Combine:
- Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are fine.
- Prepare for Cooking:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Heat Skillet:
- 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:
- Cook for 1 to 2 minutes until bubbles form and the edges look set, then flip with a spatula or chopstick 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.
Pin My kids love making their own bowls of mini pancake cereal and creating fun designs with berries on top. It makes breakfast a playful and memorable start to the day for all of us.
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Required Tools
You'll need mixing bowls, a whisk, a piping bag, squeeze bottle or teaspoon, a nonstick skillet or griddle, and a spatula or chopstick.
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy). Be sure to check ingredient labels if you have dietary restrictions.
Nutritional Information (per serving)
Each serving provides about 215 calories, 7 g total fat, 32 g carbohydrates, and 6 g protein.
Pin 
Serve your mini pancake cereal with a glass of orange juice or a light tea for a cheerful morning. Enjoy the fun and flavors in every bite!
Recipe Q&A
- → How do I make sure pancakes stay crispy?
Serve immediately after cooking for the crispiest bite. If needed, briefly reheat in a toaster oven to restore crispiness before serving.
- → Can I use plant-based milk?
Yes, substitute your favorite plant-based milk and vegan butter for a dairy-free version. The texture and flavor remain delicious.
- → How do I dispense small pancake dots?
Use a piping bag, squeeze bottle, or spoon (about 1/2 inch diameter) to create evenly sized mini pancakes on the skillet.
- → What toppings work well for serving?
Classic toppings include maple syrup, honey, milk, fresh berries, or sliced bananas. You can get creative with chocolate chips or cinnamon.
- → Can I make ahead for busy mornings?
Prepare and chill the batter overnight for quick morning cooking. Cooked pancakes reheat well in a toaster oven to regain crispness.
