Save Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit. Enjoy a playful twist on a classic breakfast that brings smiles with every spoonful.
I first made mini pancake cereal for a family brunch, and watching everyone scoop up little pancakes with their spoons was pure delight. Testing out different toppings turned breakfast into a mini tasting party.
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: 2 tbsp (28 g) plus more for cooking
- Vanilla extract: 1 tsp
- Maple syrup, honey, or milk: For serving
- Fresh berries or sliced banana: Optional, for topping
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 batter:
- Pour wet ingredients into 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.
- Cook pancakes:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Form mini pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing slightly apart.
- Flip and cook:
- Cook for 1–2 minutes until bubbles form and edges look set, flip with a spatula or chopstick, then cook another 1 minute until golden.
- Repeat:
- Repeat with remaining batter, greasing pan as needed.
- Serve:
- Serve warm in a bowl, add milk for a cereal experience or drizzle with syrup and top with fruit.
Save Little hands love scooping these pancakes into their bowls, and sharing them with my kids has made breakfast extra special. Every time we make this recipe, it becomes a fun moment to invent new tasty combinations together.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle (or teaspoon), nonstick skillet or griddle, spatula or chopstick.
Allergen Information
Contains gluten, egg, and dairy. Always check product labels for those with allergies.
Nutritional Information
Per serving: 215 calories, 7 g total fat, 32 g carbohydrates, 6 g protein.
Save Give your breakfast a cheerful upgrade with mini pancake cereal. Enjoy the crunch and fluff in every bite, and mix up your toppings for something new.
Recipe Questions & Answers
- → How can I achieve crispier mini pancakes?
Cook pancakes over medium heat in a lightly greased skillet and serve immediately for best crispiness.
- → Can I make the batter ahead of time?
It's best to prepare and cook the batter fresh. If needed, store in the fridge for a few hours and stir before use.
- → What toppings pair well with mini pancakes?
Maple syrup, honey, milk, fresh berries, or sliced banana all pair wonderfully, adding flavor and variety.
- → Is it possible to make dairy-free mini pancakes?
Yes, substitute plant-based milk and vegan butter to make the batter dairy-free while keeping the texture light.
- → What’s the best way to flip mini pancakes?
Use a small spatula or chopstick to gently flip each pancake once bubbles form and edges set.