Save A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal, this recipe is perfect for social media, budget-friendly, and delicious for all ages.
I first tried pancake cereal during a weekend at home and was amazed by how cheerful and fun breakfast felt. Watching the mini pancakes puff up and flipping them brought smiles all around.
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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)
- Large egg: 1
- Melted unsalted butter: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Maple syrup or honey: to serve
- Fresh berries: optional
- A pat of butter: optional
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Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Prepare Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
- Combine:
- Pour the wet mixture into the dry and gently mix just until combined. Lumps are fine.
- Fill Dispenser:
- Transfer the batter to a piping bag or squeeze bottle.
- Cook:
- Heat a nonstick skillet or griddle over medium-low, lightly grease with butter, and pipe small dots of batter (about 1/2 inch wide) spaced apart.
- Flip:
- Cook for 1 to 2 minutes until bubbles form and bottoms are golden, flip and cook another minute.
- Repeat:
- Transfer pancakes to a plate and continue until all batter is used.
- Serve:
- Place mini pancakes in a bowl, top with syrup, berries, and a pat of butter.
Save My little cousin could not stop asking for more bites when I made these for our family brunch. Pancake cereal has become a favorite expectation for Sunday mornings in our home.
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Required Tools
To make pancake cereal, gather mixing bowls, a whisk, a squeeze bottle or piping bag, a nonstick skillet or griddle, and a spatula.
Allergen Information
This dish contains wheat, milk, eggs, and butter. For allergies, use gluten-free flour, plant-based milk, and an egg substitute.
Nutritional Information (per serving)
Each serving has about 195 calories, 6 g total fat, 28 g carbohydrates, and 6 g protein.
Save 
Pancake cereal makes breakfast playful and memorable. Serve right away for best texture and flavor!
Recipe Questions
- → What is the best way to cook the mini pancakes?
Use a nonstick skillet over medium-low heat and pipe small dots of batter. Cook until bubbles form and the bottom is golden, then flip and cook an additional minute.
- → Can I add flavors to the batter?
Yes, adding mini chocolate chips or cinnamon enhances the flavor and adds variety to the mini pancakes.
- → How can I make this dish vegan-friendly?
Substitute milk with plant-based milk, replace the egg with a flax egg, and use oil instead of butter for cooking.
- → How should I store leftover mini pancakes?
Store cooled pancakes in an airtight container for up to two days and reheat before serving for best taste.
- → What toppings pair well with these mini pancakes?
Maple syrup, honey, fresh berries, and a small pat of butter complement the pancakes beautifully.
