Mini Pancake Cereal

5 from 1 vote

A playful twist on traditional pancakes, these mini pancakes are served in a bowl like cereal. Add your favorite toppings for a fun breakfast or brunch idea.

Prep Time10

Cook Time7

Total Time17

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 235kcal

Author: Lori

Equipment

Ingredients

1 cup all-purpose flour
1 tablespoon granulated sugar
3 teaspoons baking powder
½ teaspoon salt
1 egg
¾ cup whole milk or buttermilk
½ teaspoon vanilla
2 tablespoons vegetable or canola oil plus a little extra to grease the griddle

Instructions

Preheat the griddle and add a thin layer of oil.
In a large bowl, whisk together flour, sugar, baking powder and salt.
1 cup all-purpose flour, 1 tablespoon granulated sugar, 3 teaspoons baking powder, ½ teaspoon salt
Add egg, milk, vanilla and oil. Whisk together just until smooth (don’t overwork the batter). Let the batter sit for 5 minutes.
1 egg, ¾ cup whole milk or buttermilk, ½ teaspoon vanilla, 2 tablespoons vegetable or canola oil
Transfer batter to a plastic squeeze bottle (see notes for more options).
Add a very small amount of pancake batter, about the size of a dime, to preheated & oiled griddle.
Cook for 2-3 minutes or until golden brown, then flip and continue cooking about 1-2 minutes more.
Repeat with remaining batter.

Notes

Batter should be a thick but pourable consistency. If it's too thick, thin it out with 1-2 tablespoons of additional milk.
If you don't have a squeeze bottle, use a disposable plastic ziptop bag. Fill the bag with batter, seal and snip a small piece from the corner of the page to squeeze batter through. You can also use a spoon.
Optional toppings: maple syrup, mini chocolate chips, berries, sliced bananas, honey, hazelnut spread or yogurt.
Nutritional information doesn't include optional toppings.

Nutrition