Mini Pancake Cereal Bowl (Print)

Mini pancakes in a bowl with syrup, fruits, or milk make breakfast fun and delightful for everyone.

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup whole milk
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted, plus more for cooking
09 - 1 teaspoon pure vanilla extract

→ Optional Toppings

10 - Maple syrup
11 - Fresh berries
12 - Sliced banana
13 - Chocolate chips
14 - Cold milk

# Directions:

01 - In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
02 - In a separate bowl, whisk together the whole milk, large egg, melted unsalted butter, and pure vanilla extract until smooth and homogeneous.
03 - Add the wet mixture to the bowl with the dry ingredients and stir gently, mixing just until incorporated. A few small lumps may remain; do not overmix.
04 - Transfer the batter to a squeeze bottle, piping bag, or zip-top bag with a snipped corner for precise portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and apply a thin coating of unsalted butter.
06 - Pipe dime-sized amounts of batter onto the skillet, ensuring adequate spacing between each.
07 - Cook for 1 to 2 minutes, or until bubbles appear on the surface and the edges begin to set. Flip with a spatula or fork and cook an additional 30 to 60 seconds until golden.
08 - Transfer cooked pancakes to a plate and repeat with remaining batter, greasing the skillet as necessary.
09 - Serve mini pancakes in a bowl. Garnish with maple syrup, fresh fruit, or pour cold milk over top for a cereal-style presentation.

# Expert Advice:

01 -
  • Uses pantry staples so you can whip it up anytime
  • Ready in just half an hour for easy mornings
  • Adaptable for a crowd or a solo treat
  • Kid-approved and adult-adored for weekend brunches or special occasions
02 -
  • High fiber when topped with fruit
  • Freezes beautifully for quick weekday breakfasts
  • Great for experimenting with add-ins like chocolate chips or colored sprinkles
03 -
  • Always let your batter rest for five minutes before cooking for lighter pancakes
  • Do not overcrowd the skillet both for even cooking and easy flipping
  • If your pancakes are browning too fast lower the heat and wipe out any burnt butter between batches

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