Pin It Adorable, bite-sized pancakes served like breakfast cereal, these mini treats are crispy on the outside and fluffy inside. They are perfect served with milk, syrup, or fruit, making breakfast a fun and delicious experience.
I first made mini pancake cereal for a weekend brunch and was amazed how much everyone enjoyed the playful twist. Watching the pancakes puff up and flipping each tiny one brings extra joy to breakfast prep.
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 for topping
Instructions
- Mix dry ingredients:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- Mix wet ingredients:
- Whisk milk, egg, melted butter, and vanilla extract in a separate bowl until combined.
- Combine batter:
- Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
- Prep for piping:
- Transfer batter into a piping bag or squeeze bottle (or use a teaspoon).
- Heat skillet:
- Set a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm diameter) onto skillet, spacing apart.
- Flip:
- Cook 1–2 minutes until bubbles form and edges are set, then flip and cook another minute until golden.
- Repeat:
- Continue with remaining batter, greasing the pan as needed.
- Serve:
- Enjoy warm in a bowl, add milk for cereal style or drizzle with syrup and fruit.
Pin It 
Making these mini pancakes is a family favorite, especially on weekends. Watching kids scoop tiny pancakes with a spoon and add their favorite toppings makes breakfast more memorable.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle or teaspoon, nonstick skillet or griddle, spatula or chopstick
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy). Always check all ingredients for potential allergens if you have dietary restrictions.
Nutritional Information (per serving)
Calories: 215, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g
Pin It 
Serve these adorable pancakes with a glass of orange juice or light breakfast tea for a fun morning treat. They're sure to delight everyone at the table.
Recipe Questions & Answers
- → What makes mini pancake cereal different?
Mini pancake cereal uses small pancakes, cooked until crispy and served in a bowl, mimicking traditional breakfast cereal but with pancakes.
- → Can plant-based milk be used?
Yes, substitute dairy milk for your favorite plant-based milk and use vegan butter to make a dairy-free version.
- → What is the best way to serve these pancakes?
Serve warm in a bowl with milk for a cereal effect, or top with syrup, honey, and fresh fruit for added flavor.
- → How do I get perfectly sized mini pancakes?
Use a piping bag, squeeze bottle, or a teaspoon to drop small amounts of batter onto the pan for consistent, tiny pancakes.
- → Can these mini pancakes be reheated?
Yes, they can be reheated in a toaster oven, but are best enjoyed immediately for maximum crispiness.
- → How can I enhance the flavor?
Add mini chocolate chips, cinnamon, or fruit to the batter for a delicious twist.