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.
Like making pancakes for breakfast? Then you must also give these 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
Mini Cereal Pancakes are nothing but tiny versions of the classic 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.
I have used my Old-Fashioned Pancake Batter to prepare the pancake cereal, 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 these pancake cereals for breakfast or after-school snacks to your kids. These are also great to serve for brunches or for dessert topped with a scoop of ice cream.
Ingredients
Flour – I made these pancakes the old-fashioned way and used all-purpose flour as the base. You can use alternative flours like whole wheat, ragi, or any gluten-free flour for healthy options.
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 (full-fat milk), but if you want a vegan option, you can use almond milk, soy milk, or 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 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ cup sugar to a large mixing bowl and mix well using a wire whisk.
Add 1 and ½ cup whole milk, 2 large eggs, ¼ cup melted butter, and 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 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.
Frequently Asked Questions
To make these cereal pancakes vegan, you can substitute dairy milk with almond milk, soy milk, coconut milk, or any plant-based milk.
Replace butter with vegetable oil or coconut oil.
Eggs can be replaced with apple sauce, ground flax seeds, etc.
Keep in consideration 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 very important here. If it’s too thin, the pancakes will spread a lot and get mixed 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
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, blueberries, etc. 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 with a pat of butter. A sprinkling of colorful sprinkles is a must 🙂
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 them with Nutella, chocolate syrups, fruit compotes, jams, etc!
Storage Suggestions
To store your cereal pancakes, place them in an airtight container and refrigerate them for up to 4 days.
You can also freeze your cereal pancakes for up to 2 months. Simply place them in a freezer bag or container, separated by wax paper or parchment paper so they don’t stick together. When you’re ready to eat them, just reheat them in the microwave or oven until warmed through.
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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!