Description
Mini Pancake Cereal is a delightful breakfast spin on classic pancakes, featuring bite-sized fluffy pancakes that are crisp outside and tender inside. Served in a bowl like cereal, they’re perfect for dunking in milk or topping with syrup, fruit, or butter for a whimsical and fun morning treat.
Ingredients
Scale
Batter
- 1/2 cup whole milk
- 1 large egg
- 1 1/2 tsp canola or vegetable oil
- 4 tbsp unsalted butter, melted and cooled slightly (plus more for greasing)
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 2 tsp granulated sugar
- 1/2 tsp kosher salt
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the whole milk, egg, canola or vegetable oil, and melted butter until thoroughly combined.
- Add Dry Ingredients: Sprinkle flour, baking powder, sugar, and salt over the wet mixture. Stir gently until just combined; do not overmix, as this can make the pancakes tough.
- Prepare the Skillet: Lightly grease a nonstick skillet or griddle with a little melted butter and preheat over medium heat.
- Pipe Mini Pancakes: Transfer the batter to a squeeze bottle or a zip-top bag with a tiny corner snipped off. Pipe dime-sized drops of batter onto the hot skillet, making sure to leave some space between each.
- Cook Pancakes: Allow the mini pancakes to cook until bubbles form on the surface, about 30 seconds. Carefully flip each one using a small spatula or chopsticks, and cook an additional 30 seconds until golden and cooked through.
- Serve: Transfer the finished mini pancakes to a bowl and repeat with the remaining batter. Serve immediately, topped with butter, syrup, milk, or your favorite toppings.
Notes
- Don’t overmix the batter—lumps are okay and keep the pancakes fluffy.
- If you don’t have a squeeze bottle, use a zip-top bag with a corner snipped off.
- Keep pancakes warm between batches by covering with a towel or placing in a low oven.
- For an extra treat, add mini chocolate chips or a sprinkle of cinnamon to the batter.
- Serve with warm milk for a true cereal experience, or with fresh berries and syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (half recipe)
- Calories: 300
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg