Pancake Cereal Recipe that turns your favorite Saturday morning pancakes into a fun, mini treat. Serve these tiny pancakes in a bowl and eat them plain or with syrup and milk.
We have homemade pancakes at least once a week– usually when my husband is on shift at the fire station. My kids loves to add chocolate chips or blueberries, sometimes we add apples or pumpkin. A few weeks ago I made them this pancake cereal and it was a huge hit. Everything is cuter in miniature form!
Cereal Pancake Ingredients
This pancake cereal recipe uses the same simple ingredients as my homemade pancake recipe. I did change up the ratios to make a thinner batter. For this recipe, you will need:
- Flour
- Sugar
- Baking powder
- Salt
- Milk
- Egg
- Butter
How to Make Cereal Pancakes
These tiny pancakes are certainly more tedious to make when compared to full-size or even silver-dollar pancakes. A squeeze bottle, griddle, and good spatula will make the job easier. To make this pancake cereal:
- Preheat the griddle.
- Whisk dry ingredients together, set aside.
- Add egg, milk, and butter and mix until smooth.
- Transfer the batter to a plastic squeeze bottle.
- Add a very small amount (dime size) to a hot griddle.
- Cook 2-3 minutes, flip and cook 1-2 minutes until both sides are golden brown.
- Repeat with remaining batter until all is used.
- Serve immediately with syrup or as otherwise desired.
How to Eat Cereal Pancakes
The best way to eat these teeny tiny pancakes is in a bowl with a spoon. Add a glass of milk on the side and a generous drizzle of syrup to bring it all together.
Pancake Toppings
If maple syrup isn’t your thing, top your pancake cereal with this Homemade Blueberry Syrup, a drizzle of melted peanut butter, or a sprinkle of powdered sugar. You could also toss in:
- fresh fruit
- chocolate chips
- cocoa nibs
- shredded coconut
- pecans
Recipe Notes
- This recipe calls for baking powder, NOT baking soda. (Teaspoons NOT tablespoons.)
- If you are sensitive to baking powder, I would recommend buying an aluminum-free baking powder.
- You can use skim, buttermilk, or alternative milks if you prefer.
- I have had success using 1-1 gluten free flour.
- You can substitute vegetable oil or canola oil for the butter.
- This batter can be made ahead of time- store in the refrigerator and use same/next day.
- These freeze well; lay flat and freeze individually before popping into a zip close bag.
More Pancake Recipes
- Homemade Pancakes
- Blueberry Buttermilk Pancakes
- Pumpkin Pancakes
- Apple Cinnamon Pancakes
- 3 Ingredient Pancakes
- Ham and Cheese Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup milk
- 2 tablespoons butter melted
Instructions
- Preheat griddle and spray with non-stick cooking spray if necessary.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Add egg, milk and butter. Whisk together until smooth.
- Transfer to plastic squeeze bottle.
- Add a very small amount of pancake batter (about the size of a dime).
- Cook 2-3 minutes or until golden brown then flip and continue cooking about 1-2 minutes or until golden brown.
- Repeat with remaining batter.
- Remove and serve immediately with butter, syrup, or fruit.