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Pancake Cereal is the cutest breakfast trend that’s here to stay! These golden little mini pancakes are crispy on the outside, soft on the inside, and absolutely irresistible served by the spoonful. Who wouldn’t love starting the day with a bowl full of bite-sized pancakes?
Made with our best fluffy pancake mix, this mini pancake cereal recipe is as fun to make as it is to eat. You can drizzle them with maple syrup, scatter on fresh berries, or go all out with chocolate chips, bananas, or honey. For a playful twist, try turning your mini pancake cereal into dessert with a scoop of ice cream and a drizzle of chocolate fudge sauce. However you top them, this bowl of joy is guaranteed to bring smiles.
What Makes This Recipe Good
This Pancake Cereal recipe takes everything you love about fluffy pancakes and turns them into bite-sized fun. The tiny, golden mini pancakes cook quickly, have the perfect crispy edges, and taste just as indulgent as a full stack. They’re versatile enough to enjoy for breakfast, brunch, or even dessert.
What really makes this mini pancake cereal recipe stand out is how customizable it is. You can keep it classic with maple syrup, dress it up with fresh fruit and honey, or lean into decadence with chocolate chips and ice cream. However you serve it, this bowl of mini pancake cereal is guaranteed to be as delightful to look at as it is to eat.
What Goes Into Pancake Cereal
Making a batch of Pancake Cereal couldn’t be simpler, and you probably already have everything you need in your pantry.
- All-Purpose Flour: The base that gives these mini pancakes their soft, tender texture.
- Baking Powder: Provides the lift and fluffiness that keeps each tiny pancake light instead of dense.
- Milk: Brings the batter together while keeping it smooth and creamy; add a splash more if the batter feels too thick.
- Vanilla Extract: A touch of sweetness and warmth that enhances the flavor of this mini pancake cereal recipe.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Mini Pancake Cereal
- Prep Dry Ingredients: In a large bowl, combine the flour, sugar or sweetener, baking powder, and salt until evenly mixed.
- Add Wet Ingredients: Make a well in the center and pour in the milk, slightly cooled melted butter, vanilla, and egg.
- Whisk and Combine: Whisk the wet ingredients together first, then slowly fold them into the dry mix until smooth and lump-free.
- Adjust Consistency: If the batter feels too thick, add 1–2 tablespoons of milk to thin it slightly, but avoid making it runny.
- Rest the Batter: Let the mixture sit for about 5 minutes while you heat a nonstick pan or griddle over medium-high heat.
- Grease and Load: Lightly grease the hot pan with butter or oil, then pour the batter into a squeeze bottle or piping bag.
- Pipe and Cook: Squeeze small dots of batter onto the pan, cook until bubbles form on top, flip, and cook 1–2 more minutes.
- Serve and Finish: Repeat with the remaining batter, greasing as needed, and serve with your favorite toppings.
Since Pancake Cereal is already playful and indulgent, it’s fun to pair it with something a little unexpected. A bowl of Caramelized Fig Toasted Oatmeal on the side adds a warm, nutty richness that balances the sweetness of the mini pancakes. If you’re feeling savory, try it alongside Prosciutto Wrapped Asparagus for a salty bite that cuts through all that maple syrup and honey. And for an over-the-top breakfast spread, serve your mini pancake cereal with a tall glass of Strawberry-Raspberry Oatmeal Cheesecake Smoothie—thick, creamy, and fruity, it’s like dessert and breakfast in one sip.
Recipe FAQ’s
Yes! If you don’t have a squeeze bottle, you can use a zip-top bag with a tiny corner snipped off, or even a teaspoon to drop small amounts of batter into the pan.
Flipping is important to get both sides golden and cooked through. Use a thin spatula or even a pair of chopsticks to make flipping easier.
If your pancakes are dense, the batter may have been overmixed or too thick. Try whisking just until smooth and add an extra splash of milk to lighten the batter.
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Mini Pancake Cereal
Ingredients
- 1 cup all purpose flour
- 2 tablespoons granulated sugar or sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk 190ml, plus more as needed
- 2 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1 large egg
Instructions
- Combine together the flour, sugar (or sweetener), baking powder and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth and lump-free. Add 1-2 extra tablespoons of milk if needed to just slightly thin out the batter. You don't want to it too runny.
- Let your pancake batter sit for about 5 minutes while heating a nonstick pan or griddle over medium-high heat. Lightly grease with a little butter or cooking oil (see notes).
- Pour pancake batter into a squeezable condiment/sauce bottle. (Alternatively, use a ziplock bag: cut a tiny hole on an angle in the bottom corner of the bag to pipe out the batter.)
- Squeeze small dots of batter onto HOT greased pan. Cook until the tops form bubbles and look set/dry. Flip with a spatula and cook until golden on the undersides, about a further 1-2 minutes. Repeat with remaining batter, lightly greasing your pan between each batch.
- Serve with maple syrup, honey, fruit, ice cream, frozen yoghurt, or enjoy plain!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this easy and yummy… but when mine is too runny for piping bag (i’m using this recipe to make minis for my minis ).
I wanted some just for myself. I quartered the recipe and divided my egg vaguely into 4 but it turned out AMAZING!!!!
I just made this. So good and yum!
These look delicious ! Can’t wait to make them
These are delicious, in the Netherlands they have something very similar called Poffertjes. Naturally baked in a Poffertjes pan. Traditionally these are made with Buckwheat.
They turned out fluffy and crispy
They are delicious, I just made a batch😋😁
It looks damn good I’ll try it!
I have tried out some of your chicken recipes and they are yum in taste as also presentation. Wow. Thank you so much and God bless you. Besides, I must tell you that they are so simple to prepare with minimum ingredients and yet super in taste.