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Mini Pancake Cereal

Mini Pancake Cereal
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Mini Pancake Cereal is a delightful and playful breakfast trend featuring tiny, fluffy pancakes served like cereal with milk and toppings. Easy to make and customizable with various flavors, it’s perfect for a fun, quick, and visually appealing morning meal suitable for kids and adults alike.

Ingredients

Scale

Basic Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • 1 pinch of salt
  • 3/4 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Variations (optional)

  • For gluten-free: Use 1 cup gluten-free flour blend instead of all-purpose flour
  • For chocolate mini pancakes: Add 1-2 tablespoons cocoa powder or 1/4 cup mini chocolate chips
  • For fruit-infused: Add 1/4 cup finely chopped berries or mashed bananas
  • For vegan version: Substitute milk with plant-based milk and replace egg with 1 tablespoon flaxseed or chia seed mixed with 3 tablespoons water
  • For spiced version: Add 1/2 teaspoon cinnamon, nutmeg, or pumpkin spice

Instructions

  1. Prepare the Batter: In a medium bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, combine milk, egg, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing to keep pancakes tender.
  2. Heat the Pan: Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or oil. Maintaining a lower heat ensures the mini pancakes cook evenly without burning.
  3. Create Mini Pancakes: Using a small spoon or piping bag, drop tiny droplets of batter (about 1 teaspoon each) onto the skillet. Space them apart as they will puff up slightly during cooking.
  4. Cook on Both Sides: Cook each mini pancake for about 1-2 minutes until bubbles appear on the surface and edges look set, then flip carefully with a spatula and cook for another minute or until golden.
  5. Serve or Store: Transfer the mini pancakes to a plate or bowl. If serving as cereal, pour cold milk over the pancakes and add your favorite toppings. Otherwise, enjoy them warm with syrup or jam.

Notes

  • Use a piping bag to create uniform mini pancakes quickly and neatly.
  • Cook on low and slow heat to prevent burning and ensure even cooking.
  • Do not overmix the batter to keep pancakes fluffy and tender.
  • Keep cooked pancakes warm in a 200°F oven while finishing the batch.
  • Experiment with various toppings such as fresh fruit, syrup, whipped cream, or nuts for added flavor and texture.
  • Store leftover mini pancakes in an airtight container at room temperature up to 24 hours.
  • Freeze cooked mini pancakes in a single layer up to 1 month and reheat in toaster oven or skillet for best texture.
  • Avoid reheating in the microwave as it can make pancakes rubbery.

Nutrition

Keywords: mini pancake cereal, tiny pancakes, breakfast cereal, fun breakfast, kid-friendly, gluten-free pancakes, vegan pancakes, pancake cereal recipe

Find it online: https://elenaglam.com/mini-pancake-cereal/