Mini Pancake Cereal Recipe

Introduction

Mini pancake cereal is a delightful twist on traditional pancakes, featuring tiny, bite-sized pancakes perfect for dipping or topping your favorite milk or yogurt. This fun and whimsical breakfast treat is sure to bring smiles to both kids and adults alike.

Ingredients

• 1 large egg
• 125 ml milk (or 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

Instructions

1. Step 1: Lightly whisk the egg, then mix it with the milk, oil, maple syrup or honey, and vanilla extract until combined.
2. Step 2: In a separate large bowl, measure out the self-raising flour and baking powder, then sift them together along with the pinch of salt.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently whisk until the batter is smooth and lump-free.
4. Step 4: Spoon the pancake batter into a sauce bottle or piping bag. Let the batter rest for 5 minutes while you heat the pan. If you don’t have a sauce bottle or piping bag, keep the batter in the bowl and use a teaspoon to drop small pancakes directly into the pan.
5. Step 5: Heat a frying pan over medium heat and add the butter, swirling to coat the pan evenly as it melts.
6. Step 6: Pipe or spoon tiny circles of batter into the pan, leaving enough space between them to flip later. A pallet knife can help flip these small pancakes easily.
7. Step 7: Cook the mini pancakes until bubbles appear on the surface, then flip and cook the other side until golden brown.
8. Step 8: Remove the cooked mini pancakes from the pan and repeat the process until all the batter is used.
9. Step 9: Divide the mini pancake cereal into bowls and serve with a drizzle of maple syrup for extra sweetness.

Tips & Variations

• Use a non-stick pan to prevent the tiny pancakes from sticking and tearing when flipping.
• Try adding a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
• Swap maple syrup with fresh fruit or yogurt for a healthier topping option.
• If you don’t have a piping bag or sauce bottle, a small spoon works well for portioning the batter into mini pancakes.

Storage

Store any leftover mini pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm pan or microwave before serving. These pancakes are best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, simply substitute the milk with a dairy-free alternative like almond, soy, or oat milk, and use a dairy-free spread for frying.

How can I make sure the mini pancakes cook evenly?

Use medium heat to prevent burning and cook the pancakes slowly. Make sure the batter circles are small and evenly sized for consistent cooking.

Mini Pancake Cereal Recipe

Print Recipe

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4.6 from 56 reviews

Mini Pancake Cereal is a fun and adorable breakfast recipe featuring tiny pancakes served like cereal. Made with simple ingredients like self-raising flour, milk, eggs, and a hint of vanilla, these bite-sized pancakes are cooked in a pan and drizzled with maple syrup for a delightful treat that’s perfect for kids and adults alike.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 large egg
• 125 ml milk (or dairy free alternative)
• 2 Tbsp vegetable oil
• 2 Tbsp maple syrup or honey
• 1 tsp vanilla extract

Dry Ingredients

• 140 g self-raising flour
• 1 tsp baking powder
• pinch salt

For Cooking

• Butter or dairy free spread for frying

Instructions

1. Prepare Wet Ingredients: Lightly whisk the egg, then mix it with milk, vegetable oil, maple syrup or honey, and vanilla extract until combined.
2. Sift Dry Ingredients: In a separate large bowl, measure out the self-raising flour and baking powder, then sift them together along with a pinch of salt.
3. Combine Ingredients: Pour the wet mixture into the bowl with dry ingredients and lightly whisk together until the batter is smooth and free of lumps.
4. Rest Batter: Spoon the pancake batter into a sauce bottle or piping bag (or leave it in the bowl if using a spoon) and let it rest for 5 minutes while heating the pan.
5. Heat the Pan: Place a pan over medium heat and add butter or dairy free spread, swirling it around until melted and evenly coating the surface.
6. Form Mini Pancakes: Pipe or spoon small circles of batter onto the pan, spacing them sufficiently to allow flipping.
7. Cook First Side: Let the tiny pancakes cook until bubbles form on the surface and the edges begin to set, usually about 1-2 minutes.
8. Flip and Cook Second Side: Using a palette knife or spatula, carefully flip each mini pancake and cook for an additional 1-2 minutes until golden brown.
9. Finish Cooking: Remove cooked pancakes from the pan and repeat with the remaining batter until all pancakes are cooked.
10. Serve: Divide the mini pancakes into cereal bowls and drizzle with extra maple syrup before serving.

Notes

• Using a sauce bottle or piping bag helps create uniform mini pancakes easily.
• A palette knife works better than a spatula for flipping tiny pancakes.
• You can substitute milk for any dairy-free alternative to suit dietary needs.
• Maple syrup can be replaced with honey, agave, or your favorite sweetener.
• Serve with fresh fruit or yogurt for a more complete breakfast.

Keywords: Mini pancake cereal, bite-sized pancakes, breakfast recipe, fun pancakes, pancake cereal, kid-friendly breakfast