These mini cereal pancakes are the newest trend on the internet that is going viral. Serve these for breakfast, brunch, or dessert with a scoop of ice cream and or a drizzle of maple syrup, chocolate sauce, or butter. Here is how to make these.
Like making pancakes for your weekend breakfast? Then you must give these also a try –Oldfashioned Pancakes, Healthy Whole Wheat Pancakes, Ragi Banana Pancakes, Orange Pancakes, Chocolate Chip Pancakes, and Banana Oatmeal Pancakes.
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About This Recipe
Cereal pancakes are nothing but tiny versions of your regular pancakes. Lots of tiny and fluffy pancakes in a bowl that looks like cereal topped with butter and maple syrup is the world’s new breakfast dish. They are appealing, made from scratch and comes together in less than 30 minutes.
I have used the regular old-fashioned pancake batter to prepare the cereal pancakes, but you can go ahead and experiment with any pancake batter such as chocolate pancake batter, oats banana batter, ragi batter, etc.
Instead of making the batter from scratch, you can also buy pancake mixes to save yourself some time.
Just prepare them really tiny with a help of a condiment squeeze bottle and your pancakes cereals are ready.
You can serve it for breakfast or an after-school snack to your kids. These are also great to serve for brunches or for dessert topped with a scoop of ice cream.
These Cereal Pancakes are,
- Tiny
- Addictive
- Appealing
- Versatile
- Tasty
- Perfect for weekday breakfast
Ingredients
Flour – I made these pancakes the old-fashioned way and used all-purpose flour as the base. You can use alternative flour for healthy options such as whole wheat, ragi, or any gluten-free flour.
Baking Powder and Soda – Baking powders and baking soda helps the pancake batter to activate, which results in a fluffy and soft texture.
Milk – Milk is added to give a proper consistency to the batter. I used whole milk, but if you want a vegan option, you can use almond milk, soy milk, or even coconut milk.
Eggs – Egg helps to create those tiny bubbles in the pancakes and also makes them rise. It also adds richness and flavor to the pancakes.
Butter – When melted butter is added to the pancake batter, it gives the pancakes a rich taste along with making them moist. You can also use coconut oil in place of butter.
Vanilla Extract – For an added hint of vanilla, add a little vanilla extract. Make sure you use a good quality vanilla extract for the best flavor.
Others – Apart from this, we will need salt and sugar.
How to make Cereal Pancakes?
Add 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ¼ cup sugar to a large mixing bowl and mix well using a small wire whisk.
Add 1 and ½ cup whole milk, 2 large eggs, ¼ cup melted butter, and 1 tsp vanilla extract to the bowl and stir until combined.
If the batter is too thick, stir in some more milk. You want a thick batter that is easily pourable in consistency. If it’s too runny, you won’t get your mini pancakes to keep their shape and if it is too thick, it will not pour easily.
Fill the batter in a squeeze bottle or into a piping bag fitted with a small round tip. You can also use a ziplock bag, just snip a bottom corner at an angle to make a small hole for piping.
Heat a non stick skillet or a griddle over medium high heat. Brush it very lightly with butter.
Squeeze tiny rounds of batter all over the skillet. Make sure they’re not touching one another.
For crispier pancakes, the smaller you pipe them, the better (aim for 8-10mm or ¼-inch diameter). If you like softer and fluffier cereal pancakes, you can pipe 1-inch diameter rounds.
Cover the pan and let the pancakes cook on medium-low heat until they are browned from the bottom side (1-2 minutes). If they are cooking too fast, reduce the heat to low. Make sure to heat the pan once again before pouring the next batch. Transfer the ready pancakes to the serving bowl. Make all the pancakes in the same manner. Drizzle syrup and sprinkles over them and serve hot.
Frequently Asked Questions
To make these old-fashioned cereal pancakes vegan, you can substitute dairy milk with almond milk, soy milk, coconut milk, or even any plant-based milk.
Replace butter with vegetable oil or coconut oil. When it comes to eggs, you can use apple sauce, ground flax seeds, etc.
However, using these substitutes might change the taste and texture of the pancakes.
I would not suggest you prepare the pancakes and store them. Instead, you can store the pancake batter for about 2 to 4 days in the fridge, in an airtight container.
Take it out a few minutes before from the fridge and let it come to room temperature, mix it well, and then prepare the cereal pancakes.
Pro Tips By Neha
Make sure you cook it on low to medium heat, as they tend to cook very fast and might get burnt on high heat.
Squeeze them smaller, as they will spread on the pan. Also, they turn out crispy when squeezed small. Try to keep them between 8-10mm or ½ inch in diameter
The consistency of the batter is very important here. If it’s too thin, the pancakes will spread a lot and get mix with each other, and if it’s too thick, the batter won’t come out of the squeeze bottle or the zip lock bag.
As they are tiny, they won’t be warm once you finish making them all. So heat them for a few seconds in the microwave before serving.
Serving Suggestions
I like to serve these with a drizzle of maple syrup and with a pat of butter. A sprinkling of colorful sprinkles is a must 🙂
But as they are pancake cereals, you can also have it like the usual cereals, that is with milk. Place the pancakes in a bowl and pour in a generous glug of milk, similar to how you would prepare a bowl of cereal. You can then top them with sliced bananas, blueberries, etc. However, I am not a big fan of serving these with milk as they get soggy in no time.
You can top these with cut fruits such as mangoes, strawberries, banana, kiwi, papaya, cantaloupe, etc and drizzle some honey on top.
You can also top it with Nutella, chocolate syrups, fruit compotes and jams etc!
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Recipe Card
Cereal Pancakes Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
- 1-½ cup milk
- 2 large eggs
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Add 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ¼ cup sugar to a large mixing bowl and mix well using a small wire whisk.
- Add 1 and ½ cup whole milk, 2 large eggs, ¼ cup melted butter, and 1 tsp vanilla extract to the bowl and stir until combined.
- If the batter is too thick, stir in some more milk. You want a thick batter that is easily pourable in consistency. If it’s too runny, you won’t get your mini pancakes to keep their shape and if it is too thick, it will not pour easily.
- Fill the batter in a squeeze bottle or into a piping bag fitted with a small round tip. You can also use a ziplock bag, just snip a bottom corner at an angle to make a small hole for piping.
- Heat a non-stick skillet or a griddle over medium-high heat. Brush it very lightly with butter.
- Squeeze tiny rounds of batter all over the skillet. Make sure they’re not touching one another.
- For crispier pancakes, the smaller you pipe them, the better (aim for 8-10mm or ¼ inch). If you like softer and fluffier cereal pancakes, you can pipe 1-inch rounds.
- Cover the skillet and let the pancakes cook on medium-low heat until they are browned from the bottom side (1-2 minutes). If they are cooking too fast, reduce the heat to low.
- Make sure to heat the pan once again before pouring the next batch. Transfer the ready pancakes to the serving bowl. Make all the pancakes in the same manner. Drizzle syrup and sprinkles over them and serve hot.
