Save Miniature pancakes served as cereal—fluffy, golden bites perfect for a playful and trendy breakfast or brunch. Enjoy with milk, syrup, or your favorite toppings.
I made pancake cereal for my family one lazy weekend morning and it was an instant hit. Everyone loved creating their own bowl with different toppings, and the tiny pancakes were just as delightful to eat as they were to make.
Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/2 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
- For Serving: Milk, maple syrup, honey, or fresh berries (optional)
Instructions
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract until well combined.
- Make Pancake Batter:
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. A few lumps are okay.
- Transfer to Squeeze Bottle:
- Transfer the batter to a squeeze bottle, piping bag, or zip-top bag with a small corner snipped off.
- Heat and Grease Skillet:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pipe Batter:
- Pipe small dots of batter (about the size of a nickel) onto the skillet, spacing them slightly apart.
- Cook Pancakes:
- Cook for 1-2 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 30-60 seconds until golden and cooked through.
- Repeat:
- Transfer cooked pancake bites to a plate and repeat with the remaining batter.
- Serve:
- Serve warm in bowls with your choice of milk, syrup, honey, or fresh berries.
Save My kids loved helping squeeze out the tiny pancake dots onto the griddle. It turned breakfast into a fun activity and gave us plenty to laugh about around the table.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle and spatula
Nutritional Information
Each serving has around 220 calories, 7 g total fat, 33 g carbohydrates, and 6 g protein.
Variations
Try adding mini chocolate chips or a dash of cinnamon to the batter. For more protein, serve with Greek yogurt and fruit.
Save Start your morning with this playful breakfast—pancake cereal is sure to bring smiles to the table. Enjoy experimenting with toppings and flavors.
Recipe Guide
- → What pan is best for cooking these miniature pancakes?
A nonstick skillet or griddle heated over medium heat works best to cook the tiny pancakes evenly and prevent sticking.
- → Can I make the batter ahead of time?
Yes, prepare the batter a few hours ahead and keep it refrigerated. Give it a gentle stir before piping to maintain consistency.
- → How do I make the pancake bites perfectly round?
Use a squeeze bottle or piping bag to pipe small, uniform dots of batter onto the heated surface, ensuring even shapes.
- → What are some tasty serving options?
Serve with milk, maple syrup, honey, or fresh berries to complement the light, fluffy pancake bites with natural sweetness.
- → Can this be made dairy-free?
Substitute plant-based milk and vegan butter for dairy ingredients to enjoy a dairy-free version without sacrificing flavor.