Fluffy Pancake Cereal (Printable)

Mini pancakes served in bowls with maple syrup and milk for a fun and tasty breakfast option.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice)
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract

→ For Cooking & Serving

10 - Butter or oil for greasing the pan
11 - Maple syrup for drizzling
12 - Cold milk for serving

# How to Make It:

01 - Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
02 - In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
03 - Pour the wet ingredients into the dry and gently whisk until just combined; some lumps should remain to avoid overmixing.
04 - Transfer the batter into a squeeze bottle, piping bag, or use a teaspoon to portion mini pancakes.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small 1/2 inch diameter dots of batter onto the skillet, spacing evenly.
07 - Cook until bubbles form and edges are set, about 1-2 minutes, then flip and cook an additional 30 to 60 seconds until golden.
08 - Transfer cooked mini pancakes to a plate and continue with remaining batter, greasing pan as necessary.
09 - Place mini pancakes in bowls, drizzle with maple syrup, and add cold milk as with cereal. Serve immediately.

# Expert Tips:

01 -
  • It turns an ordinary Tuesday morning into something playful and fun, no matter your age.
  • The batter comes together in minutes, and watching those tiny pancakes bubble on the griddle never gets old.
  • You get that perfect pancake texture without the commitment of flipping a giant one.
02 -
  • Do not overmix the batter—I cannot stress this enough, as it's the difference between fluffy clouds and dense hockey pucks.
  • Temperature matters: a griddle that's too hot burns the outside before cooking the inside, and one that's too cool makes flat pancakes that don't puff.
  • Squeezing the batter from a bottle gives you way more control and uniform size than spooning, which means even cooking and that satisfying cereal-like consistency.
03 -
  • A squeeze bottle transforms this recipe from good to perfectly consistent—you get uniform size and shape, which means they all cook at exactly the same rate.
  • Let your melted butter cool completely before adding it to the wet ingredients, or you'll have scrambled egg bits and a texture problem.
  • If your batter sits for more than five minutes, give it a gentle stir to reactivate the leavening agents, which have already started doing their job.
Go back