Mini Pancake Cereal Breakfast Recipe
Introduction
Mini pancake cereal turns a classic breakfast favorite into a fun and bite-sized treat. These tiny pancakes are perfect for serving in a bowl and enjoying like cereal, topped with syrup, milk, and fresh fruit.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus additional for cooking
- 1 teaspoon vanilla extract
- Maple syrup, honey, or milk (for serving)
- Fresh berries or sliced banana (optional, for serving)
Instructions
- Step 1: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Step 2: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Step 3: Gently stir the wet ingredients into the dry ingredients until just combined; some small lumps are fine—do not overmix.
- Step 4: Transfer the batter to a piping bag, squeeze bottle, or prepare to use a teaspoon for portioning.
- Step 5: Heat a large nonstick skillet or griddle over medium heat and lightly grease it with butter.
- Step 6: Pipe or drop small dollops of batter, about 1/2 inch in diameter, onto the hot surface, spacing them apart.
- Step 7: Cook the mini pancakes 1 to 2 minutes, until small bubbles form and edges look set. Flip carefully and cook another minute until golden brown.
- Step 8: Repeat with remaining batter, adding more butter to the pan as needed.
- Step 9: Serve the warm mini pancakes in a bowl. Enjoy them with cold milk for a cereal-like experience, or drizzle with syrup and top with fresh fruit.
Tips & Variations
- Use a squeeze bottle for easy and uniform mini pancakes.
- Swap whole milk for a dairy-free alternative to make the recipe vegan-friendly (use flax egg and plant-based butter).
- Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
- Top with chocolate chips or chopped nuts for added texture and flavor.
Storage
Store leftover mini pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them briefly in a toaster oven or in a skillet over low heat to maintain crisp edges.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 1 hour in advance. Keep it covered in the refrigerator and stir gently before cooking.
What if I don’t have a piping bag or squeeze bottle?
No problem! Use a teaspoon to scoop and drop small amounts of batter onto the skillet to form the mini pancakes.
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Mini Pancake Cereal Breakfast Recipe
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
Description
Enjoy a fun and delightful twist on traditional breakfast with this Mini Pancake Cereal recipe. Small, bite-sized pancakes cooked to golden perfection and served with milk or syrup make for a playful, comforting morning treat that’s perfect for all ages.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus additional for cooking
- 1 teaspoon vanilla extract
Serving Suggestions
- Maple syrup, honey, or milk
- Fresh berries or sliced banana
Instructions
- Combine Dry Components: In a mixing bowl, thoroughly whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed to ensure proper leavening and balanced sweetness.
- Blend Wet Elements: In a separate bowl, whisk whole milk, egg, melted unsalted butter, and vanilla extract until the mixture is smooth and homogenous, providing the moisture and flavor base for the batter.
- Integrate Wet and Dry Mixtures: Gently incorporate the wet mixture into the dry ingredients, stirring just until combined. Leave some small lumps in the batter to keep it light and avoid overmixing, which can make the pancakes tough.
- Prepare for Dispensing: Transfer the pancake batter into a piping bag, squeeze bottle, or prepare to use a teaspoon for portioning to enable making evenly sized mini pancakes.
- Heat Cooking Surface: Heat a large nonstick skillet or griddle over medium heat and lightly grease it with unsalted butter to prevent sticking and add flavor.
- Portion Pancake Batter: Pipe or drop small dollops of batter about 1/2 inch in diameter onto the heated surface, spacing them apart to allow easy flipping and even cooking.
- Cook Mini Pancakes: Let the pancakes cook undisturbed for 1 to 2 minutes until small bubbles form on the surface and the edges set. Flip each pancake carefully with a spatula or chopstick and cook for another minute until golden brown.
- Repeat Cooking and Greasing: Continue cooking the remaining batter in batches, reapplying butter to the skillet as needed to maintain a nonstick surface and optimal flavor.
- Assemble and Serve: Serve the warm mini pancakes in a bowl for a cereal-like presentation. Enjoy with cold milk for a playful twist or drizzle with maple syrup and add fresh berries or banana slices to enhance flavor and texture.
Notes
- Do not overmix the batter; some lumps are okay for fluffier pancakes.
- Adjust heat as necessary to avoid burning the pancakes while ensuring they cook through.
- Use a nonstick skillet or griddle for easiest flipping and consistent browning.
- To keep cooked mini pancakes warm, place them on a baking sheet in a low oven while finishing the rest.
- Feel free to customize toppings with your favorite fruits, nuts, or syrups.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: mini pancake cereal, bite-sized pancakes, breakfast recipe, easy pancakes, fun breakfast ideas
