Cereal Pancakes
Say hello to breakfast fun with Cereal Pancakes, the ultimate bite-sized treat that transforms your morning routine! These adorable mini pancakes are made from a simple batter of all-purpose flour, milk, and vanilla, cooked into perfectly golden, dime-sized dots that are as charming as they are delicious. Easy to whip up in just 25 minutes, this recipe uses a piping bag (or a clever DIY alternative) to create its signature cereal-like shape. Serve them in a bowl drizzled with maple syrup, a splash of milk, or a dollop of butter for a playful twist on traditional pancakes. Perfect for kids and adults alike, these fluffy mini pancake bites are a breakfast game-changer that’ll delight your taste buds and brighten your morning!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 0.75 cup Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 as needed Butter or nonstick spray (for cooking)
- 1 as needed Maple syrup or milk (for serving)
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing—it’s okay if there are a few small lumps.
Transfer the pancake batter to a piping bag or a zip-top plastic bag. If using a plastic bag, cut a small hole in one of the corners to form a makeshift piping bag.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or nonstick spray.
Pipe small dots of batter (about the size of a dime) onto the hot skillet, making sure to leave a bit of space between each dot.
Cook the mini pancakes for 1-2 minutes, or until bubbles form on the surface and the edges look set. Flip them using a small spatula or chopsticks, and cook for another 1-2 minutes on the other side until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Once all the mini pancakes are cooked, transfer them to a bowl and serve them like cereal. Drizzle with maple syrup, add a pat of butter, or pour milk over them for a fun breakfast experience.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 23.6 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 135 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
