Mini Pancake Cereal
Yay for Pancake Day! Look, I’ll be honest – we pretty much have pancakes most weekends (and why not?!) but if you’re planning especially for Pancake Day then this Mini Pancake Cereal is a must-make.
It’s such a fun twist to the normal stack of pancakes we’re all familiar serving up! It’s also super adorable to look at – I can’t imagine anyone turning down a bowl of mini pancake cereal, kids or adults!
There’s really no difference in how you make these mini pancakes compared to regular-sized pancakes other than reducing the batter quantity in your frying pan.
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Simply add your mini pancakes to a bowl with some butter, syrup or sliced fruit. Add a splash of milk and a spoon and give these a try – your kids will LOVE them!
TIPS FOR MAKING MINI PANCAKE CEREAL
- Make sure your mini pancakes have cooled before storing in the refrigerator or the freezer otherwise condensation is likely to take place which has the potential of making your pancakes soggy.
MINI PANCAKE CEREAL
- Preheat griddle and spray with non-stick cooking spray if necessary. In a large bowl, whisk together flour, sugar, baking powder and salt.
- Add egg, milk and oil. Whisk together until smooth.
- Transfer to plastic squeeze bottle. Add a very small amount of pancake batter, about the size of a dime.
- Cook 2-3 minutes or until golden brown then flip and continue cooking about 1-2 minutes or until golden brown.
Repeat with remaining batter. Remove and serve immediately or store for later. See storage directions below.
CAN I MODIFY THESE MINI PANCAKES?
- Yes! It’s always great to add your own twist to pancakes. You could add chocolate chips to these mini pancakes, some cocoa powder to make chocolate mini pancakes, or add some funfetti to the mix?! The options are endless.
HOW SHOULD I STORE THIS MINI PANCAKE CEREAL?
- Whether you are making your mini pancakes ahead of time or storing leftovers, you can either store them in the refrigerator for up to 3 days in an airtight container or zip lock bag or store in the freezer for up to 3 months.
- To reheat your pancakes and get them crispy once again, I suggest that you either reheat on the stove top by adding a tablespoon of butter to your skillet on a medium-high heat or you can pop them in the oven for 8-10 minutes at 350 degrees F, having placed them on top of a tray lined with foil with butter added.
- In a rush? Just pop them in the microwave for 15-30 seconds.
Other Breakfast Recipes To Try
Mini Pancake Cereal
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Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup milk or buttermilk
- 2 tablespoon vegetable or canola oil
Instructions
- Preheat griddle and spray with non-stick cooking spray if necessary. In a large bowl, whisk together flour, sugar, baking powder and salt.
- Add egg, milk and oil. Whisk together until smooth.
- Transfer to plastic squeeze bottle. Add a very small amount of pancake batter, about the size of a dime
- Cook 2-3 minutes or until golden brown then flip and continue cooking about 1-2 minutes or until golden brown.
- Repeat with remaining batter. Remove and serve immediately or store for later. See storage directions below.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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