Print

Mini Pancake Cereal Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

Delight in these adorable mini pancakes, perfect for breakfast or a fun snack. Made with simple pantry staples, this pancake cereal recipe is quick to prepare, taking only 20 minutes from start to finish. Enjoy them plain or topped with your favorite syrup, fruit, or butter for a bite-sized treat everyone will love.

Ingredients

Wet Ingredients

  • ¾ cup milk of choice (regular or dairy free)
  • 1½ tablespoons melted butter or applesauce
  • ¾ teaspoon vanilla extract
  • 1 egg

Dry Ingredients

  • 1 cup all-purpose flour
  • ⅛ teaspoon salt
  • 1½ tablespoons granulated sugar
  • 2 teaspoons baking powder

Instructions

  1. Prepare wet ingredients: In a medium mixing bowl, whisk together the milk, vanilla extract, melted butter (or applesauce), and egg until well combined. Set this mixture aside.
  2. Combine dry ingredients: In another bowl, add the flour, sugar, baking powder, and salt. Pour in the wet ingredients and gently whisk until just combined. Do not over-mix; some small lumps are fine to keep pancakes tender.
  3. Heat the cooking surface: Warm a large skillet or nonstick griddle over medium-low heat. Lightly coat the surface with butter or cooking spray to prevent sticking.
  4. Cook mini pancakes: When the pan is hot enough that a drop of water sizzles on contact, scoop about 1 scant tablespoon of batter per pancake onto the pan in small rounds.
  5. Flip at the right time: Cook until bubbles appear on the top of each pancake, then carefully flip with a spatula and cook the other side for 1 to 2 minutes more, or until golden brown.
  6. Serve and enjoy: Remove cooked pancakes from the pan and serve immediately with your favorite toppings such as syrup, honey, fruit, or butter.

Notes

  • Using a kitchen scale for measuring dry ingredients ensures accuracy and better pancake texture.
  • Measure flour properly using the scoop and level method or by weight to avoid over-measuring which leads to dense pancakes.
  • Flour substitutions: Whole wheat or oat flour can be used by weight; for oat flour use 2 cups plus 2 tablespoons (255 grams) for best results.
  • Do not over-mix the batter to prevent tough or rubbery pancakes—stop mixing when flour streaks disappear.
  • Adjust heat if pancakes brown too fast before bubbles form, indicating the temperature is too high.
  • Flip pancakes only after bubbles form on top to ensure they cook through evenly.
  • Store cooked mini pancakes in an airtight container or zip-top bag in the refrigerator for up to 5 days or freeze for longer storage. Reheat in the microwave or thaw overnight in the fridge.

Find it online: https://lauracooks.com/mini-pancake-cereal-recipe/