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 or a drizzle of maple syrup, chocolate sauce, or butter.
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About Cereal Pancakes
Mini Cereal Pancakes are nothing but tiny versions of regular pancakes. Lots of tiny and fluffy pancakes in a bowl that looks like cereal floating in milk is the world’s new breakfast dish. They are appealing, made from scratch, and comes together in less than 30 minutes.
Just like Dalgona Coffee, these mini pancakes became viral on tik tok and after trying them, I joined the fan club as well.
I have used my Old-Fashioned Pancake Batter to prepare the mini pancake cereal recipe, but you can 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 tiny with the help of a condiment squeeze bottle, and your pancake cereals are ready.
You can serve your kids these pancake cereals for breakfast or after-school snacks. These are also great to serve for brunches or desserts topped with a scoop of ice cream.
Like making pancakes for breakfast? Then try these
- Oldfashioned Pancakes
- Healthy Whole Wheat Pancakes
- Ragi Banana Pancakes
- Orange Pancakes
- Chocolate Chip Pancakes
- Banana Oatmeal Pancakes
- Pancake Mix Crepes
- Egg White Pancakes
- Oreo Pancakes
- Gingerbread Pancakes
Ingredients
Flour – I made these tiny pancakes the old-fashioned way and used all-purpose flour as the base. For healthy options, you can use alternative flour like whole wheat, ragi, or any gluten-free flour.
Baking Powder and Soda – Baking powders and baking soda help the pancake batter activate, resulting in a fluffy and soft texture.
Milk – Milk is added to give a proper consistency to the batter. I used whole milk (full-fat milk), but if you want a vegan option, you can use almond milk, soy milk, or coconut milk.
Eggs – Egg helps create those tiny bubbles in the pancakes and 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 making them moist. You can also use coconut oil in place of butter.
Vanilla Extract – Add a little vanilla extract for a lovely flavor.
Others – You will also need salt and sugar.
How To Make Cereal Pancakes
Add
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
to a large mixing bowl and mix well using a wire whisk.
Add
- 1 and ½ cups whole milk
- 2 large eggs
- ¼ cup melted butter
- 1 teaspoon 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. If it’s too runny, you won’t get your mini pancakes to keep their shape; if it is too thick, they 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, and 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.
Tip – 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 with a lid and let the pancakes cook on medium-low heat until they are golden brown from the bottom side (1-2 minutes).
If they cook too fast from the bottom, reduce the heat to low.
Gather the mini pancakes and transfer them to the serving bowl.
Make all the pancakes in the same manner.
Ensure to heat the pan well again before pouring the next batch.
Pour some milk and honey over the cereal pancakes. Add chocolate chips, sprinkles, or fresh fruits, and serve immediately.
Frequently Asked Questions
To make these cereal pancakes vegan, you can substitute dairy milk with almond milk, soy milk, coconut milk, oat milk, or any other plant-based milk.
Replace butter with vegetable oil or coconut oil.
Eggs can be replaced with apple sauce, ground flax seeds, etc.
Consider that using these substitutes might change the taste and texture of the pancakes.
Pro Tips By Neha
Make sure to cook the mini pancakes 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. They also turn out crispy when squeezed small. Try to keep them between 8-10mm or ½ inch in diameter.
The consistency of the batter is critical here. If it’s too thin, the pancakes will spread a lot and get mixed, 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
As they are pancake cereals, you can have them 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. Add some chocolate chips or sprinkles. You can then top them with sliced bananas or fresh berries like blueberries, strawberries, etc. Serve immediately; otherwise, they will soak the milk and become soggy.
I also like to serve these with a drizzle of maple syrup and a butter pat. A sprinkling of colorful sprinkles is a must 🙂
You can top these with cut fruits such as mangoes, strawberries, bananas, kiwi, papaya, cantaloupe, etc., and drizzle some honey.
You can also top them with Nutella, peanut butter, chocolate syrups, fruit compotes, jams, etc.!
Storage Suggestions
Allow the pancakes to cool to room temperature, transfer them to an airtight container, and refrigerate for 3-4 days.
You can freeze your cereal pancakes for up to 2 months in a freezer bag, ziplock bag, or container.
When you’re ready to eat them, reheat them in the microwave or oven until warm.
The batter can also be refrigerated(4 days) or frozen (2 months). Bring it to room temperature before making the pancakes.
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Recipe Card
Mini 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 all-purpose flour, baking powder, baking soda, salt, and sugar to a large mixing bowl and mix well using a wire whisk.
- Add milk, eggs, butter, and 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. If it’s too runny, you won’t get your mini pancakes to keep their shape and if it is too thick, they 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.
- Tip – 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 with a lid 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 from the bottom, reduce the heat to low.
- Gather the mini pancakes and transfer them to the serving bowl.
- Make all the pancakes in the same manner.
- Make sure to heat the pan well once again before pouring the next batch.
- Pour some milk and honey over the cereal pancakes. Add chocolate chips, sprinkles, or fresh fruits and serve immediately.
Did you make this recipe? Let me know!