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 first made pancake cereal for a weekend brunch with friends, and everyone was delighted by the tiny, bite-sized pancakes. It became an instant hit, especially when served with fresh berries and a drizzle of maple syrup.
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)
- Large egg: 1
- Unsalted butter, melted: 2 tbsp (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.
- Mix wet ingredients:
- In another bowl, whisk together milk, egg, melted butter, and vanilla extract until well combined.
- Combine mixtures:
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix. A few lumps are okay.
- Prepare batter for piping:
- Transfer the batter to a squeeze bottle, piping bag, or zip-top bag with a small corner snipped off.
- Heat and grease pan:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pipe pancake dots:
- Pipe small dots of batter (about the size of a nickel) onto the skillet, spacing them slightly apart.
- Cook and flip:
- Cook for 1-2 minutes, or until bubbles form and the edges look set. Flip and cook for another 30-60 seconds, until golden and cooked through.
- Serve:
- Transfer cooked pancake bites to a plate and repeat with remaining batter. Serve warm in bowls with your choice of milk, syrup, honey, or fresh berries.
Save 
Save Making pancake cereal together has become a special Saturday tradition for my family, with everyone helping to pipe the tiny pancakes and picking their favorite toppings.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula
Allergen Information
Contains wheat (gluten), egg, and dairy. For allergies, substitute with gluten-free flour, egg replacer, and dairy-free milk or butter as needed. Always check ingredient labels.
Nutritional Information
Calories: 220, Total Fat: 7 g, Carbohydrates: 33 g, Protein: 6 g (per serving)
Save 
Save Try serving pancake cereal with Greek yogurt and fruit for an even more energizing breakfast—the kids will love it and adults can get creative too!
Recipe FAQs
- → How do you make mini pancakes evenly sized?
Using a squeeze bottle or piping bag helps control the batter flow, allowing you to create uniform, small pancake dots on the skillet.
- → What toppings work best with miniature pancakes?
Classic toppings like maple syrup, honey, fresh berries, or milk complement the light texture and enhance the flavors.
- → Can these pancakes be made dairy-free?
Yes, substitute milk with plant-based alternatives and use vegan butter to keep them dairy-free without sacrificing taste.
- → How long should mini pancakes be cooked?
Cook for 1-2 minutes until bubbles appear and edges set, then flip and cook 30-60 seconds until golden.
- → What is the best way to store leftover mini pancakes?
Store cooled pancakes in an airtight container in the refrigerator for up to two days; reheat gently before serving.