Save It A fun and trendy breakfast twist featuring bite-sized pancakes served as cereal—a delicious option for all ages that is Instagram-worthy and easy on the budget.
I first tried pancake cereal after seeing it trending online and it quickly became my go-to weekend breakfast treat for family and friends.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1/4 tsp
- Salt: 1/4 tsp
- Milk: 3/4 cup (180 ml)
- Large egg: 1
- Melted unsalted butter: 2 tbsp (plus more for cooking)
- Vanilla extract: 1 tsp
- Maple syrup or honey: To serve
- Fresh berries: Optional, to serve
- A pat of butter: Optional, to serve
Instructions
- Mix dry ingredients:
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients:
- In another bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
- Make the batter:
- Pour wet into dry ingredients. Mix gently until just combined. Lumps are okay.
- Prepare for piping:
- Transfer batter to a piping bag or squeeze bottle.
- Heat skillet:
- Heat a large nonstick skillet or griddle over medium-low and lightly grease with butter.
- Pipe batter:
- Pipe mini dots (about 1/2 inch wide) onto the skillet, spacing slightly apart.
- Cook mini pancakes:
- Cook 1–2 minutes until bubbles form and bottoms turn golden. Flip with spatula or fork and cook another 1 minute, until golden brown.
- Repeat:
- Transfer to plate and repeat until all batter is used.
- Serve:
- Place mini pancakes in a bowl and top with maple syrup, berries, and a pat of butter if desired. Enjoy with a spoon.
Save It The first time my kids helped make these, laughter filled the kitchen—they loved piping the tiny pancakes and customizing their bowls with berries and syrup.
Required Tools
Mixing bowls, whisk, squeeze bottle or piping bag, nonstick skillet or griddle, spatula
Allergen Information
Contains wheat (gluten), milk, eggs, and butter (dairy). Use gluten-free flour, plant-based milk, or egg substitutes for allergies.
Nutritional Information (per serving)
Calories: 195, Total Fat: 6 g, Carbohydrates: 28 g, Protein: 6 g
Save It Pancake cereal is a delightful start to any day. Experiment with toppings, and serve it warm for maximum enjoyment.
Common Questions About Recipes
- → How do I make the bite-sized pancakes evenly?
Use a piping bag or squeeze bottle to create consistent small dots of batter on a nonstick skillet, ensuring even cooking and size.
- → Can I add flavors to the batter?
Yes, adding mini chocolate chips or cinnamon enhances the flavor and provides a tasty variation.
- → What’s the best way to reheat leftovers?
Store cooled mini pancakes in an airtight container for up to 2 days; reheat gently in a skillet or microwave before serving.
- → How to make this suitable for vegans?
Replace milk with plant-based milk, swap the egg with a flax egg, and use oil instead of butter in the batter and for cooking.
- → What toppings complement these pancakes?
Maple syrup, honey, fresh berries, and a small pat of butter add sweetness and richness to the bite-sized pancakes.
- → Is a special pan required for cooking?
A nonstick skillet or griddle works best to prevent sticking and allows easy flipping of the small pancakes.