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Mini Pancake Cereal Bowl

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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.

Ingredients

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp melted butter or oil (for batter)
  • Butter or oil (for cooking)
  • Optional toppings: maple syrup, berries, banana slices, chocolate chips, yogurt, honey, milk

Instructions

  1. In a bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In another bowl, mix the milk, egg, vanilla extract, and melted butter.
  3. Combine the wet and dry ingredients and whisk until smooth, without overmixing.
  4. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
  5. Use a piping bag, squeeze bottle, or teaspoon to drop small dots of batter (coin-sized) onto the skillet.
  6. Cook for 1–2 minutes until bubbles form and edges are set, then flip and cook another 30 seconds to 1 minute.
  7. Transfer finished mini pancakes to a bowl and repeat until all batter is used.
  8. Serve warm with your favorite toppings.

Notes

  • Keep pancakes warm in a 200°F (95°C) oven while finishing the batch.
  • Use a squeeze bottle or piping bag for uniform mini pancakes.
  • For flavor variations, add chocolate chips, sprinkles, or cinnamon to the batter.
  • Leftovers freeze well—reheat in a toaster oven for best texture.
  • Enjoy with syrup, yogurt, or milk depending on your preference.

Nutrition

Find it online: http://recipesbyliza.com/mini-pancake-cereal-bowl/