Mini Pancake Cereal Bowl (Print Version)
Fluffy mini pancakes served like cereal and topped with syrup, milk, or fruit—a playful breakfast favorite.
# Ingredients:
→ Dry Ingredients
01 -
1 cup (125 g) all-purpose flour
02 -
2 tbsp granulated sugar
03 -
1 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1/4 tsp salt
→ Wet Ingredients
06 -
3/4 cup (180 ml) whole milk
07 -
1 large egg
08 -
2 tbsp unsalted butter, melted (plus more for cooking)
09 -
1 tsp pure vanilla extract
→ Optional Toppings
10 -
Maple syrup
11 -
Fresh berries
12 -
Sliced banana
13 -
Chocolate chips
14 -
Cold milk (for a cereal-style serving)
# Steps:
01 -
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 -
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
03 -
Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
04 -
Transfer the batter to a squeeze bottle, piping bag, or zip-top bag with the corner snipped off for easy dispensing.
05 -
Heat a large nonstick skillet or griddle over medium heat and lightly grease with a bit of butter.
06 -
Pipe small dots of batter (about the size of a dime) onto the skillet, leaving space between each. Cook for 1–2 minutes or until bubbles form on the surface and edges look set. Flip with a spatula or fork and cook for another 30–60 seconds until golden.
07 -
Transfer cooked mini pancakes to a plate and repeat with remaining batter, greasing the skillet as needed.
08 -
Serve mini pancakes in a bowl. Top with syrup, fruit, or pour over cold milk for a cereal-inspired breakfast.
# Notes:
01 -
For extra flavor, add a pinch of cinnamon to the batter.
02 -
Try mixing mini chocolate chips or sprinkles into the batter for a colorful twist.
03 -
Serve with a dollop of whipped cream for special occasions.
04 -
If making ahead, keep mini pancakes warm in a low oven (200°F/90°C) until ready to serve.