Mini Pancake Cereal Bowls are a fun, bite-sized twist on classic pancakes, served up in a bowl just like cereal. These tiny golden pancakes are crisp on the edges, soft inside, and perfect for topping with fruit, syrup, or a splash of milk. I love making this playful breakfast when I want something cute, delicious, and totally customizable.
Why You’ll Love This Recipe
I love how fun and satisfying these mini pancakes are to eat. They’re great for kids or anyone who enjoys playful food, and they’re still just as comforting and tasty as traditional pancakes. Whether I’m topping them with syrup, yogurt, or fresh fruit, they make breakfast feel like a treat—without being too complicated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Sugar
Salt
Milk
Egg
Vanilla extract
Melted butter or oil (for the batter)
Butter or oil (for cooking)
Optional toppings:
Maple syrup
Fresh berries
Banana slices
Chocolate chips
Yogurt
Honey
A splash of milk (if eating like cereal)
Directions
In a bowl, I whisk together the flour, baking powder, sugar, and salt.
In another bowl, I mix the milk, egg, vanilla, and melted butter.
I combine the wet and dry ingredients to form a smooth batter, being careful not to overmix.
I heat a nonstick skillet over medium heat and lightly grease it.
Using a piping bag, squeeze bottle, or teaspoon, I drop small dots of batter (about the size of a coin) onto the pan.
I cook the mini pancakes for 1–2 minutes, or until bubbles form and the edges look set, then flip and cook for another 30 seconds to 1 minute.
I repeat until all the batter is used, then transfer the pancakes to a bowl and top however I like.
Servings and timing
This recipe makes about 2 to 3 bowls of mini pancake cereal. Prep takes around 10 minutes, and cooking takes another 15–20 minutes. Total time is about 25–30 minutes.
Variations
Sometimes I mix mini chocolate chips or rainbow sprinkles into the batter for a fun twist. For a healthier version, I swap in whole wheat flour or almond milk. I’ve also used cinnamon and nutmeg for a cozy flavor or topped them with peanut butter and sliced banana for a heartier bowl.
Storage/Reheating
I store leftover mini pancakes in the fridge for up to 3 days or freeze them in a zip-top bag for up to 1 month. To reheat, I warm them in the microwave or pop them in a toaster oven for a quick, crisp finish.
FAQs
Can I make the batter ahead of time?
Yes, I often make the batter the night before and store it covered in the fridge. I give it a quick stir before cooking.
How do I keep them warm while cooking in batches?
I keep finished pancakes on a baking sheet in a warm oven (about 200°F/95°C) while I cook the rest.
Can I make these gluten-free?
Yes, I’ve made them with a gluten-free flour blend and they turned out great—just make sure it includes xanthan gum or a binder.
Do I eat these with milk like cereal?
Totally up to me. I sometimes pour milk over them or just drizzle with syrup and top with fruit. Both ways are delicious.
What’s the best way to get perfect little circles?
I use a squeeze bottle or piping bag with a small tip for more control. A teaspoon works too, but it takes a little more patience.
Conclusion
Mini Pancake Cereal Bowls are one of my favorite ways to make breakfast more exciting. They’re fun, versatile, and just as delicious as full-sized pancakes, but with extra charm in every bite. Whether I’m dressing them up or keeping it classic, these little bites always bring big breakfast joy.
Mini Pancake Cereal Bowls are bite-sized pancakes cooked like classic flapjacks and served in a bowl for a playful, customizable breakfast. They’re crispy on the outside, soft inside, and perfect for topping with fruit, syrup, or even milk—just like cereal.
