Fluffy Pancake Mini Cereal (Print Version)

Adorable mini fluffy pancakes served in a bowl with syrup and milk for a playful breakfast twist.

# 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 and Serving

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

# How To Make:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
03 - Pour the wet mixture into the dry ingredients. Gently whisk until just combined; a few lumps are acceptable.
04 - Transfer the batter to a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small dots of batter, approximately 1/2 inch in diameter, onto the skillet, spacing them apart.
07 - Cook for 1-2 minutes until bubbles appear on the surface and edges are set. Flip and cook for an additional 30-60 seconds until golden.
08 - Transfer cooked mini pancakes to a plate and repeat with remaining batter, greasing the skillet as needed.
09 - Place mini pancakes in bowls, drizzle with maple syrup, and pour over cold milk. Serve immediately.

# Expert Advice:

01 -
  • It turns a weekday breakfast into something playful that even picky eaters will actually want to eat.
  • The tiny pancakes cook fast and stay fluffy, so you're not standing over a griddle for an hour like you're running a diner.
  • Pouring cold milk over warm pancakes and syrup hits a comfort-food note that feels both nostalgic and completely modern.
02 -
  • Don't overmix the batter no matter how lumpy it looks—those lumps disappear during cooking and leaving them alone is what keeps your pancakes fluffy instead of dense.
  • The batter works best when it's used right away, while the leavening agents are still actively working, so don't let it sit for more than a few minutes before you start cooking.
  • If your pancakes are turning dark brown too quickly, lower your heat slightly—medium heat is the sweet spot, and every stovetop is different.
03 -
  • A squeeze bottle gives you the most control and the most uniform mini pancakes, but a small spoon or even a small spring-loaded ice cream scoop works beautifully too.
  • Don't flip too early—wait until the bubbles pop and you see set edges, or your pancakes will deflate instead of puff up as they finish cooking.
  • Room-temperature batter cooks more evenly than cold batter, so if you made it ahead, let it sit for a few minutes before you start cooking.
Go Back