Mini Pancake Cereal

Why You’ll Love This Recipe

• Fun and unique way to enjoy pancakes
• Perfect for kids and adults alike
• Customizable with different toppings and flavors
• Crispy on the outside, fluffy on the inside
• Great for meal prep and easy to store

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Sugar
• Salt
• Milk
• Egg
• Vanilla extract
• Melted butter
• Cooking spray or butter for the pan

Directions

1. Prepare the batter – In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, combine the milk, egg, vanilla extract, and melted butter. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
2. Transfer to a piping bag – Pour the batter into a piping bag or a squeeze bottle for easy dispensing. If you don’t have one, use a ziplock bag and cut a small hole at the corner.
3. Cook the mini pancakes – Heat a non-stick pan or griddle over medium heat and lightly grease with butter or cooking spray. Pipe small dots of batter onto the pan, about the size of a dime.
4. Flip and cook – Once bubbles form on the surface, flip each mini pancake using a spatula or chopsticks. Cook for another 30 seconds or until golden brown.
5. Serve and enjoy – Transfer the mini pancakes to a bowl and serve with syrup, butter, fruit, or any toppings of your choice.

Servings and Timing

• Servings: 2-4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Chocolate Chip: Add mini chocolate chips to the batter for a sweet twist.
• Cinnamon Sugar: Sprinkle with a mix of cinnamon and sugar before serving.
• Fruity Delight: Top with fresh berries, banana slices, or diced mango.
• Protein Boost: Use protein powder in the batter for a high-protein breakfast.
• Savory Option: Skip the sugar and vanilla, and serve with cheese or bacon bits.

Storage/Reheating

• Refrigeration: Store leftover mini pancakes in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheating: Warm in a skillet over low heat, in the microwave for 20-30 seconds, or in an oven at 300°F until heated through.

FAQs

How do I make sure the pancakes are evenly sized?

Use a squeeze bottle or piping bag for precise control over the batter.

Can I make these without a piping bag?

Yes! Use a ziplock bag with a small corner cut or a teaspoon to drop batter onto the pan.

What toppings go well with mini pancake cereal?

Maple syrup, honey, fresh fruit, whipped cream, or even yogurt are great choices.

Can I use pancake mix instead of homemade batter?

Absolutely! Just follow the package instructions and adjust the consistency if needed.

How do I make them crispy?

Cook them a little longer on a lower heat for a crispy texture.

Can I make these gluten-free?

Yes, just substitute all-purpose flour with a gluten-free flour blend.

What milk alternatives can I use?

Almond, oat, soy, or coconut milk all work well in this recipe.

Can I prepare the batter ahead of time?

Yes, store it in the fridge for up to 24 hours and stir before using.

Do I need to grease the pan?

Yes, a little butter or cooking spray prevents sticking and helps with even cooking.

How do I keep them warm before serving?

Place them on a baking sheet in a low-temperature oven (200°F) until ready to serve.

Conclusion

Mini pancake cereal is a fun and delicious breakfast that’s easy to make and customize. Whether you enjoy them plain or dress them up with toppings, they’re a great way to start the day. Try making a batch today and enjoy a creative twist on a breakfast classic!

Mini Pancake Cereal

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Mini pancake cereal is a fun and trendy breakfast idea featuring tiny, fluffy pancakes served in a bowl like cereal. Perfect for kids and adults, these bite-sized pancakes are crispy on the outside and soft on the inside. Enjoy them with syrup, butter, fruit, or your favorite toppings for a delicious and customizable meal.

• Author: Laura
• Prep Time: 10min
• Cook Time: 15min
• Total Time: 20min
• Yield: 2-4 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tbsp sugar
• ¼ tsp salt
• ¾ cup milk
• 1 egg
• 1 tsp vanilla extract
• 1 tbsp melted butter
• Cooking spray or butter (for the pan)

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Instructions

• Prepare the batter – In a bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, mix milk, egg, vanilla extract, and melted butter. Gradually combine wet and dry ingredients until smooth.
• Transfer to a piping bag – Pour batter into a piping bag, squeeze bottle, or a ziplock bag with a small cut at the corner.
• Cook the mini pancakes – Heat a non-stick pan over medium heat and lightly grease. Pipe small dots of batter (about dime-sized) onto the pan.
• Flip and cook – Once bubbles form, flip each mini pancake with a spatula or chopsticks. Cook for another 30 seconds until golden brown.
• Serve and enjoy – Transfer to a bowl and top with syrup, butter, fruit, or your favorite toppings.

Notes

• Crispy Pancakes: Cook longer on low heat for extra crispiness.
• Storage: Refrigerate for up to 3 days or freeze for 2 months. Reheat in a skillet, microwave, or oven.
• Customization: Add chocolate chips, cinnamon sugar, fresh fruit, or protein powder for variations.