Easy Mini Pancake Cereal

I discovered a delightful little breakfast treat—a bowl of tiny mini pancakes served just like cereal. I love how whimsical this is: spoon‑sized pancakes drenched in milk or syrup, making mornings feel playful and fun.

Why I Love This Recipe

I adore this recipe because it turns a familiar breakfast into something delightful and unexpected. Making tiny pancakes is surprisingly simple and playful, and it’s a fun way to start the day—especially for kids or those of us who love a nostalgic twist. Plus, the prep is quick and the results are irresistibly cute. I can’t help myself from smiling when I see that bowl of mini pancake cereal.

Ingredients

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

Ingredients for 2–3 servings:

• 1 large egg

• 125 ml milk (or a dairy‑free alternative)

• 2 Tbsp vegetable oil

• 2 Tbsp maple syrup or honey

• 1 tsp vanilla extract

• 140 g self‑raising flour

• 1 tsp baking powder

• pinch of salt

• butter or dairy‑free spread for frying

Directions

1. I start by lightly whisking the egg and mixing in the milk (or substitute), oil, syrup (or honey), and vanilla extract.

2. In another bowl, I sift together the self‑raising flour, baking powder, and salt.

3. I combine the wet and dry ingredients, mixing just until it’s smooth and lump‑free.

4. Then, I transfer the batter into a sauce bottle or piping bag and let it rest for about 5 minutes while I heat the pan. If I don’t have either, I spoon it directly from the bowl.

5. I preheat a pan over medium heat and swirl in butter (or spread) until melted.

6. I pipe or spoon tiny dime‑sized pancakes onto the pan and cook until golden on one side (around 1–2 minutes), then flip and cook the other side until done.

7. I repeat until all batter is used, then serve immediately—either as cereal with milk or with syrup, fruit, or whichever topping I fancy.

Servings And Timing

• Servings: About 2 people

• Prep time: ~5 minutes

• Cook time: ~15 minutes

• Total time: ~20 minutes

Variations

I sometimes swap in dairy‑free milk if I’m avoiding dairy, or use honey instead of maple syrup for sweetness. I love adding mini chocolate chips, fruit like berries, or a sprinkle of cinnamon. Sometimes I make a batch with blueberries inside the batter for an extra pop of flavor.

Storage/Reheating

I usually eat this fresh for the best texture, but I’ve reheated leftover mini pancakes gently in a pan or microwave. They soften up nicely. I don’t recommend storing in milk unless I plan to eat them right away—I prefer them crisp and slightly chewy.

FAQs

1. How Can I Make This Gluten‑Free?

I substitute a 1:1 gluten‑free self‑raising flour blend and proceed as usual. It works great and makes the mini pancakes just as tasty.

2. Can I Make The Batter Ahead?

I don’t usually prepare the batter way in advance—about 5 minutes of rest helps it settle, but making it too early can change the texture. I prefer mixing right before cooking.

3. What’s The Best Way To Get Uniform Mini Pancakes?

I use a small squeeze bottle or piping bag with a fine tip. It gives me control over size. If I don’t have either, I use a teaspoon, but the bottle or bag is my go-to for uniformity.

4. What Toppings Do You Recommend?

I love classic options like syrup, honey, fresh fruit, or a dusting of powdered sugar. On fun days, I add mini chocolate chips, sprinkles, or even a swirl of Greek yogurt for extra creaminess.

5. Can I Double The Recipe?

Absolutely. I’ve doubled or even tripled the batch for sharing—or to freeze extras for later. Just be sure to cook in batches so the pan isn’t overcrowded.

Conclusion

I love how this mini pancake cereal turns breakfast into a playful experience. It’s quick, flexible, and perfect for adding a spark to the morning. Whether I’m treating myself or surprising the kids, it’s such a fun twist on a classic.

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