Mini Cereal Pancakes
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These Mini Cereal Pancakes are the newest viral trend on the internet. Serve these for breakfast, brunch, or dessert with a scoop of ice cream or a drizzle of maple syrup, chocolate sauce, or butter.
About Cereal Pancakes
Mini Cereal Pancakes are nothing but tiny versions of regular pancakes. The world’s new breakfast dish is lots of tiny and fluffy pancakes in a bowl that looks like cereal floating in milk. They are appealing, made from scratch, and come together in less than 30 minutes.
Just like Dalgona Coffee, these mini pancakes became viral on TikTok, and after trying them, I joined the fan club as well.
I used my Old-Fashioned Pancake Batter to make the mini pancake cereal recipe, but you can experiment with any pancake batter, such as chocolate pancake batter, oats, banana batter, or ragi batter.
Instead of making the batter from scratch, you can also buy pancake mix to save time.
Just prepare them in small batches with a condiment squeeze bottle, and your pancake cereals are ready.
You can serve these pancake cereals to your kids for breakfast or after-school snacks. These are also great for brunch or dessert, topped with a scoop of ice cream.
Ingredients
Flour – I made these tiny pancakes the old-fashioned way, using all-purpose flour as the base. You can use alternative flours, such as whole wheat, ragi, or gluten-free flours.
Baking Powder and Soda – Baking powders and baking soda help activate the pancake batter, resulting in a fluffy, soft texture.
Milk – Milk is added to give the batter a proper consistency. 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 – Eggs help create those tiny bubbles in the pancakes and make them rise. It also adds richness and flavor to the pancakes.
Butter – When melted butter is added to pancake batter, it gives the pancakes a rich flavor and makes 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 the following ingredients to a large mixing bowl and whisk until well combined.
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
Add the following ingredients to the bowl and stir until combined.
- 1 and ½ cups whole milk
- 2 large eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
If the batter is too thick, stir in some more milk. You want a thick batter that pours easily. If it’s too runny, you won’t get your mini pancakes to keep their shape; they will not pour easily if the batter is too thick.
Fill the batter into 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 8-10 mm or ¼-inch diameter). If you like softer, 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 on 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 that the pan is heated 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 applesauce, ground flaxseed, etc.
Keep in mind that using these substitutes may alter 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 cook very quickly and might burn on high heat.
Squeeze them smaller, as they will spread on the pan. They also turn out crispy when squeezed into small pieces. Try to keep them between 8 and 10mm, or ½ inch, in diameter.
The batter’s consistency 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 in the microwave for a few seconds 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, as you would for cereal. Add some chocolate chips or sprinkles. You can then top them with sliced bananas or fresh berries, such as blueberries or strawberries. Serve immediately; otherwise, they will soak up 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, and cantaloupe, and drizzle with 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, a Ziploc bag, or a 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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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 and 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.