Pin Adorable, bite-sized pancakes served like breakfast cereal, crispy on the outside, fluffy inside, and perfect with milk, syrup, or fruit.
I remember making these mini pancakes on a lazy Sunday morning and the kids loved swirling them with syrup and fresh berries—the giggles never stopped as they spooned them like cereal.
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
- To serve: Maple syrup, honey, or milk
- Fresh berries or sliced banana (optional): As desired
Instructions
- Mix dry ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Make batter:
- Pour wet ingredients into the dry ingredients and stir just until combined (do not overmix, a few lumps are fine).
- Transfer to dispenser:
- Transfer the batter to a piping bag or squeeze bottle for easy dispensing, or use a teaspoon.
- Preheat & grease pan:
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook mini pancakes:
- Pipe or drop small dots of batter (about 1/2 inch/1.5 cm in diameter) onto the skillet, spacing slightly apart.
- Flip & finish:
- Cook for 1 to 2 minutes until bubbles form and the edges look set, then flip with a spatula or chopstick and cook another 1 minute until golden.
- Repeat:
- Repeat with remaining batter, greasing the 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 family always requests these when we want something fun for breakfast and they make weekends feel extra special.
Required Tools
Mixing bowls, whisk, piping bag or squeeze bottle or teaspoon, nonstick skillet or griddle, spatula or chopstick.
Allergen Information
Contains wheat (gluten), egg, and milk. Check ingredient labels if you have dietary restrictions.
Nutritional Information
Calories: 215, Total Fat: 7 g, Carbohydrates: 32 g, Protein: 6 g per serving.
Pin Try serving these right from the pan while still warm and crispy, with your favorite toppings for a delightful breakfast experience.
Recipe FAQ
- → How do I cook the pancakes evenly?
Use medium heat and a nonstick skillet or griddle. Pipe or spoon small dots of batter and cook until bubbles form before flipping.
- → Can I use plant-based alternatives?
Yes, you can substitute plant-based milk and vegan butter for a dairy-free option. Ensure all ingredients are suitable for your diet.
- → What toppings pair well?
Enjoy with maple syrup, honey, fresh berries, or sliced banana. For a cereal twist, serve with milk in a bowl.
- → Can these be made ahead?
They're best fresh for crispiness but can be reheated in a toaster oven for a quick treat.
- → Why use a piping bag or squeeze bottle?
It helps create uniform, tiny pancakes, making them easier to cook evenly and serve.
- → Is it possible to make these sweeter or flavored?
Add mini chocolate chips or cinnamon to the batter for extra sweetness and flavor.