Mini pancakes served in a bowl like cereal—this is one of the cutest food trends I’ve tried. They are fluffy, bite-sized, and make breakfast feel fun and special. I find that it’s a great way to enjoy pancakes in a new style, and it’s so easy to customize with different toppings.

Why You’ll Love This Recipe

I love this recipe because it’s playful yet comforting. It feels like a mix of breakfast and dessert all in one bowl. I enjoy that I can make them smaller or bigger depending on my mood and that I can top them with syrup, fruits, chocolate, or even ice cream. It’s also perfect for kids since the tiny pancakes are easy to eat and look so cute. For busy mornings, I find it simple enough to whip up without much stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Sugar

• Baking powder

• Salt

• Milk

• Egg

• Butter (melted)

• Vanilla extract

• Oil or butter for cooking

Directions

1. I whisk the flour, sugar, baking powder, and salt in a bowl.

2. In another bowl, I mix milk, egg, melted butter, and vanilla extract.

3. I pour the wet mixture into the dry ingredients and stir until just combined.

4. I transfer the batter into a squeeze bottle or piping bag (a ziplock bag with the tip cut also works).

5. I heat a nonstick pan on medium and lightly grease it.

6. I squeeze small drops of batter onto the pan to form mini pancakes.

7. I cook until bubbles appear, then flip and cook the other side until golden.

8. I repeat with the rest of the batter.

9. I serve the mini pancakes in a bowl, just like cereal, and top them with syrup, honey, fruits, or anything I like.

Servings and timing

This recipe makes about 2 to 3 servings. The preparation time takes around 10 minutes, and the cooking time takes about 15 minutes, so in less than 30 minutes, I can have a fun and trendy breakfast ready.

Variations

Sometimes I add cocoa powder to the batter for a chocolatey version. I also enjoy adding cinnamon or nutmeg for a warm spice flavor. For toppings, I switch between fresh fruits, sprinkles, chocolate chips, or a drizzle of Nutella. On weekends, I like to pour milk over the pancake cereal to enjoy it like real cereal.

storage/reheating

I store leftover pancake cereal in an airtight container in the fridge for up to 3 days. When I want to reheat, I simply warm them up in the microwave for about 20 seconds or toss them in a skillet for a few minutes to bring back that fresh texture.

FAQs

Can I make pancake cereal without a squeeze bottle?

Yes, I use a ziplock bag with the tip cut off, or even a spoon to drop small amounts of batter on the pan.

Can I freeze pancake cereal?

Yes, I spread the cooked mini pancakes on a tray to freeze individually, then transfer them to a freezer bag. They last up to 2 months.

Do I need to flip the mini pancakes?

Yes, I flip them carefully to make sure both sides cook evenly and get that golden color.

Can I make this recipe dairy-free?

Yes, I substitute regular milk with almond milk, soy milk, or oat milk, and I use oil instead of butter.

What toppings work best with pancake cereal?

I usually go with maple syrup, honey, chocolate sauce, Nutella, fresh fruits, or even ice cream for a dessert-style bowl.

Conclusion

This pancake cereal recipe is a fun twist on traditional pancakes. I love how simple it is to make, and it gives me plenty of room to be creative with flavors and toppings. Whether I serve it with syrup, milk, or a dollop of ice cream, it always feels like a treat. It’s my go-to recipe whenever I want to make breakfast exciting and enjoyable.