Pin Adorable, bite-sized pancakes served like breakfast cereal, these mini pancakes are crispy on the outside and fluffy inside. They're perfect served with milk, syrup, or fruit—making breakfast fun for kids and adults alike.
I first made mini pancake cereal for a special Saturday breakfast and everyone was delighted by these tiny, poppable pancakes. They turned a classic comfort food into a playful morning ritual we now look forward to making together.
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)
- Egg: 1 large
- 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): to serve
Instructions
- Whisk dry ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Combine:
- Pour wet ingredients into the dry and stir just until combined. Do not overmix; a few lumps are fine.
- Prepare for piping:
- Transfer the batter to a piping bag or squeeze bottle or use a teaspoon.
- Heat pan:
- Heat a large nonstick skillet or griddle over medium and grease with butter.
- Cook pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm diameter) onto the skillet, spacing them slightly apart.
- Flip:
- Cook for 1–2 minutes until bubbles form and edges set, then flip and cook another 1 minute until golden.
- Repeat:
- Repeat with remaining batter, greasing pan as needed.
- Serve:
- Serve warm in a bowl. Add milk for a cereal experience or drizzle with syrup and top with fruit.
Pin 
My kids love helping pipe the tiny pancakes onto the griddle and making silly faces with fruit toppings—it’s always a family hit that gets everyone involved.
Required Tools
You’ll need mixing bowls, a whisk, piping bag or squeeze bottle (or just a teaspoon), a nonstick skillet or griddle, and a spatula or chopstick.
Allergen Information
This recipe contains wheat (gluten), egg, and milk (dairy). Check all ingredient labels if you have dietary restrictions.
Nutritional Information
Each serving has about 215 calories, 7 g fat, 32 g carbohydrates, and 6 g protein.
Pin Enjoy these playful mini pancake cereal bowls fresh for the ultimate texture and flavor—your mornings will never be boring again!
Recipe Questions & Answers
- → How do you get pancakes mini and uniform?
Use a piping bag, squeeze bottle, or teaspoon to drop small batter dots on a nonstick skillet for even, bite-sized pancakes.
- → What are fun toppings to include?
Try maple syrup, honey, fresh berries, sliced bananas, chocolate chips, or even a splash of cold milk for a cereal-style bowl.
- → Can these be made dairy-free?
Absolutely! Substitute plant-based milk and vegan butter for a dairy-free option, perfect for various dietary needs.
- → How do you keep pancakes crispy?
Serve immediately after cooking for extra crispiness. If needed, briefly reheat in a toaster oven to regain texture.
- → What breakfast drinks pair well?
Pair your mini pancakes with fresh orange juice or a light breakfast tea for a refreshing morning combination.
- → Any tips for adding more flavor?
Mix in mini chocolate chips, a pinch of cinnamon, or a splash more vanilla for extra flavor and fun!