Save A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal—perfect for social media, budget-friendly, and delicious for all ages.
I first tried pancake cereal when I saw it going viral online, and it instantly became a cheerful weekend tradition at home. Kids love spooning up these mini pancakes, and adults enjoy customizing the toppings.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/4 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
- Maple syrup or honey: to serve
- Fresh berries: optional, to serve
- A pat of butter: optional, to serve
Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
- Combine:
- Pour wet ingredients into dry ingredients and mix gently until just combined. Lumps are okay.
- Prepare for Cooking:
- Transfer batter to a piping bag or squeeze bottle for easy dispensing.
- Heat Pan:
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter.
- Pipe Mini Pancakes:
- Pipe small dots of batter, about 1/2 inch wide, onto the skillet, spacing slightly apart.
- Cook and Flip:
- Cook for 1 to 2 minutes until bubbles form and bottoms are golden. Flip and cook 1 minute more.
- Repeat:
- Transfer mini pancakes to a plate and repeat until all batter is used.
- Serve:
- Serve mini pancakes in a bowl, topped with maple syrup, berries, and a pat of butter if desired. Enjoy with a spoon.
Save This recipe is a new family favorite. Everyone gathers in the kitchen, making tiny pancakes together and laughing over creative toppings.
Required Tools
You'll need mixing bowls, a whisk, squeeze bottle or piping bag, nonstick skillet or griddle, and a spatula for this recipe.
Allergen Information
Contains wheat (gluten), milk, eggs, and butter (dairy). Use gluten-free flour and egg alternatives for allergies.
Nutritional Information
Each serving has about 195 calories, 6 g total fat, 28 g carbohydrates, and 6 g protein.
Save 
Enjoy experimenting with different toppings — pancake cereal makes mornings more exciting for everyone.
Cooking Guide
- → What batter consistency is best for small pancake bites?
A slightly thick but pourable batter ensures the mini pancakes hold shape without spreading too thinly.
- → How do I prevent mini pancakes from sticking to the pan?
Lightly grease a nonstick skillet or griddle with butter and maintain medium-low heat to avoid sticking and burning.
- → Can I prepare these mini pancakes in advance?
Yes, cooled mini pancakes can be stored in an airtight container for up to 2 days and gently reheated before serving.
- → What toppings enhance the flavor of these mini pancakes?
Traditional maple syrup, honey, fresh berries, or a pat of butter complement the light, fluffy bites perfectly.
- → Are there variations for dietary restrictions?
Use plant-based milks and flax eggs for a vegan version, and consider gluten-free flours to accommodate allergies.