Mini Pancake Cereal Recipe
This Mini Pancake Cereal recipe features irresistibly crispy, tiny pancakes that are perfect for a fun and delicious breakfast trend. Each bite-sized pancake is cooked to golden perfection, buttery, and served warm with maple syrup. Inspired by a viral TikTok trend, this recipe blends classic pancake flavors with a unique twist that’s sure to delight both kids and adults alike.
- Prep Time: 5 minutes
- Cook Time: 5 minutes active cooking, plus 20 minutes total warming time
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
For the Mini Pancake Cereal
- ½ cup (4 ounces or 113 grams) whole milk
- 1 large egg
- 1 ½ teaspoons canola oil, plus more for pan
- 4 Tablespoons (2 ounces or 57 grams) unsalted butter, melted
- ½ cup (2.25 ounces or 64 grams) all-purpose flour
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Instructions
- Prep your oven and pans: Position a rack in the center of the oven and preheat to 250°F (121°C). Set a wire rack on top of a sheet pan and place it in the oven to keep cooked pancakes warm and crisp.
- Make the pancake batter: In a medium bowl, whisk together the whole milk, egg, canola oil, and melted unsalted butter until combined. Sprinkle the all-purpose flour, granulated sugar, baking powder, and kosher salt over the wet ingredients. Use a rubber spatula to gently mix until just combined; the batter should be thick with some lumps remaining.
- Prep your skillet: Heat a medium nonstick skillet over medium-high heat. Once hot, use a pastry brush to lightly coat the pan surface with about ½ teaspoon of canola oil to prevent sticking. Immediately reduce the heat to medium-low for gentle, even cooking.
- Cook the pancakes: Pour the thick batter into a piping bag fitted with a small round tip. Quickly pipe small dots of batter onto the skillet, each about the size of a dime (~¾ inch or 20 mm) or slightly larger like a nickel (~22 mm). Cook undisturbed for 1 to 2 minutes, until the pancake edges look dry and set. Carefully flip each tiny pancake individually using a stiff spatula or chopsticks, then cook another 1 to 2 minutes until golden brown on the bottom.
- Serve and store: Serve the mini pancake cereal immediately with butter and maple syrup. Alternatively, place cooked pancakes on the wire rack in the preheated oven to keep warm and maintain crispiness until ready to serve.
Notes
- Use a piping bag with a small tip for uniform mini pancakes; if not available, use a spoon to carefully drop small batter dots.
- Keeping the cooked pancakes warm in a low oven helps maintain their crisp texture before serving.
- For a dairy-free version, substitute whole milk with a plant-based milk and use a vegan butter alternative.
- Adjust the size of the mini pancakes according to preference but maintain consistent size for even cooking.
- Ensure the skillet temperature is reduced after preheating to prevent burning the tiny pancakes.
Find it online: https://recipesbyliza.com/mini-pancake-cereal-recipe/
