Save Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I first tried mini pancake cereal when experimenting for a family brunch and everyone loved scooping up tiny pancakes with fresh berries. The playful look makes any morning feel special.
Ingredients
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 2 tbsp (25 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Whole milk: 3/4 cup (180 ml)
- Large egg: 1
- Unsalted butter, melted: 2 tbsp (28 g), plus more for cooking
- Vanilla extract: 1 tsp
- Maple syrup, honey, or milk: To serve
- Fresh berries or sliced banana: Optional, to serve
Instructions
- Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Make Batter:
- Pour wet ingredients into dry and stir just until combined. Do not overmix, a few lumps are fine.
- Prepare for Cooking:
- Transfer batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Heat Pan:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook Pancake Dots:
- Pipe or drop small dots of batter, about 1/2 inch (1.5 cm) diameter, spacing them slightly apart.
- Flip and Finish:
- Cook for 1 to 2 minutes until bubbles form and edges look set, then flip and cook another 1 minute until golden.
- Repeat:
- Repeat with remaining batter, greasing the pan as needed.
- Serve:
- Serve warm in a bowl, adding milk for cereal or topping with syrup and fruit.
Save We love making these together on weekends, letting everyone pipe their own mini pancakes onto the skillet. It always results in laughter and a table full of smiles.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle, nonstick skillet or griddle, spatula or chopstick
Allergen Information
Contains: Wheat (gluten), Egg, Milk. Always check ingredient labels for allergens.
Nutritional Information
Per serving: Calories 215, Total Fat 7 g, Carbohydrates 32 g, Protein 6 g
Save Enjoy these mini pancake bites fresh for the best texture. They make breakfast fun and memorable, and pair perfectly with your favorite toppings.
Recipe FAQ
- → How do you achieve crispy edges?
Use a hot, lightly greased skillet and avoid overcrowding. Flip when bubbles form for a golden, crisp finish.
- → Can I make dairy-free versions?
Yes, substitute plant-based milk and vegan butter for a dairy-free alternative. Texture remains soft and fluffy.
- → What toppings work best?
Maple syrup, honey, milk, fresh berries, or sliced banana add flavor and texture. Chocolate chips work too.
- → How do you serve mini pancakes?
Serve in a bowl with milk for a cereal vibe or drizzle with syrup and fruit for a sweet, vibrant breakfast.
- → What tools make this easier?
A piping bag or squeeze bottle helps portion batter, and a nonstick skillet ensures easy flipping and even browning.
- → Can these be made in advance?
They taste best fresh, but can be reheated in a toaster oven for a quick snack without losing much texture.