I figured out a ridiculously simple method to make the viral TikTok mini pancake cereal using just pantry staples, ideal if you’re after Yummy Pancake Ideas.

Jump to Recipe

I never expected tiny pancakes to be this addictive, but after seeing the Tiktok Breakfast craze I had to give it a go. I like how these bite sized bits turn breakfast into a playful snack, and yeah they make your spoon feel weirdly important.

I messed up the first batch, so trust me when I say theres a trick to the texture that makes people ask for seconds. Using buttermilk adds a little tang, and a drizzle of maple syrup feels almost nostalgic.

If you love Simple Recipes To Make that look impressive but aren’t hard, this one will make mornings more fun and kinda ridiculous.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: Forms the pancake base, mostly carbs and some protein, not very fibrous.
Granulated sugar: Sweetens batter quickly, mostly simple carbs, use less if you want less sweetness.
Baking powder: Leavens tiny pancakes, gives fluff and rise, minimal nutrition but very useful.
Buttermilk: Adds tang, tenderizes batter with acid; calcium and protein present, tastes richer.
Egg: Binds batter, adds protein and moisture; yolk gives richness and color.
Melted butter: Brings buttery flavor and moisture, adds fat for tender, slightly crisp edges.
Vanilla extract: Tiny bit boosts aroma, makes pancakes taste sweeter without adding sugar.
Maple syrup: Classic topping, pure maple adds sugars and antioxidants; calorie dense, oh so good.

Ingredient Quantities

1 cup (120 g) all purpose flour

2 tbsp granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup (240 ml) buttermilk

1 large egg room temp

2 tbsp unsalted butter melted, plus extra for cooking

1 tsp vanilla extract

Maple syrup for serving

Powdered sugar for dusting optional

Fresh berries or mini chocolate chips for topping optional

How to Make this

Print Recipe (No Advertisments)

1. In a medium bowl whisk together 1 cup (120 g) all purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt — sift if you want a super smooth batter.

2. In another bowl whisk 1 cup (240 ml) buttermilk, 1 large room temp egg, 2 tbsp unsalted butter melted (cool it a bit), and 1 tsp vanilla until combined.

3. Pour the wet into the dry and stir until just combined, small lumps are ok, dont overmix or the pancakes get tough; let the batter rest 5 minutes. If it seems too thick add a splash more buttermilk, too thin add a tablespoon of flour.

4. Transfer batter to a squeeze bottle, piping bag, or a zip top bag with a tiny corner cut; you can also use a 1/2 tsp to drop batter if you dont have a bag.

5. Heat a nonstick skillet or griddle over medium low heat and add a little extra butter to coat the surface, wipe excess with a paper towel so it doesnt burn.

6. Pipe or drop tiny 1/2 tsp blobs of batter into the pan, leave room cause youll flip them; cook until bubbles form on top and edges look set about 1 to 2 minutes.

7. Flip quickly with a small spatula and cook the other side 30 to 45 seconds until golden, dont press them down, cook in batches so you dont overcrowd the pan.

8. Keep finished mini pancakes warm on a baking sheet in a 200 F (90 C) oven or tented with foil while you finish the rest.

9. Serve the mini pancake cereal in a bowl, drizzle with maple syrup, dust with powdered sugar if you like and top with fresh berries or mini chocolate chips; add a little pat of butter if you want extra richness.

Equipment Needed

1. Two medium mixing bowls — one for dry, one for wet (or just one if you’re lazy)
2. Whisk (or fork) to blend batter smoothish
3. Measuring cups and spoons for flour, buttermilk, sugar, etc
4. Sifter or fine mesh sieve for a super smooth batter (optional)
5. Squeeze bottle, piping bag, or zip-top bag with a tiny corner cut for tiny drops
6. Nonstick skillet or griddle, heated over medium low
7. Small spatula or turner for quick flips
8. Baking sheet (and foil or oven set to 200 F/90 C) to keep pancakes warm

FAQ

1 cup (120 g) all purpose flour

2 tbsp granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup (240 ml) buttermilk

1 large egg room temp

2 tbsp unsalted butter melted, plus extra for cooking

1 tsp vanilla extract

Maple syrup for serving

Powdered sugar for dusting optional

Fresh berries or mini chocolate chips for topping optional

Q: How do I make the batter thicker or thinner A: Add 1 tbsp flour at a time to thicken, or 1 tbsp buttermilk or milk at a time to thin until you can pipe small dots easily.

Q: Can I use regular milk instead of buttermilk A: Yes, stir 1 tbsp vinegar or lemon juice into 1 cup milk and wait 5 minutes to mimic buttermilk.

Q: How do I stop them from sticking A: Use a good nonstick pan, enough butter, and dont flip too early. Let the bottom set and then flip gently.

Q: Can I make these ahead A: Yes, freeze on a tray then bag. Reheat in a toaster oven or skillet from frozen for a minute or two.

Q: Whats the best way to pipe them A: A squeeze bottle is fastest, a zip top bag with a tiny corner cut works great too.

Q: How long do they take to cook A: About 45 to 60 seconds per side on medium low, smaller dots cook faster so watch closely.

Q: Can I add mix ins like chocolate chips A: Yes, press chips into each dot right after piping so they stick and dont burn.

How To Make Mini Pancake Cereal Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1 to 1. It’ll be a bit denser and nuttier, so if batter seems stiff add 1 to 2 tbsp extra buttermilk.
Buttermilk: make a quick sub with 1 cup milk plus 1 tbsp lemon juice or white vinegar, let sit 5 minutes then use same amount.
Unsalted butter melted: use 2 tbsp neutral oil like vegetable or light olive oil instead, cooks the same but watch heat it may brown quicker.
Granulated sugar: replace the 2 tbsp with 2 tbsp maple syrup or honey, and reduce the buttermilk by about 1 tbsp to keep batter thickness right.

Pro Tips

1) Start with a tiny test batch to dial in the heat. If the first ones brown too fast lower the temp a bit, if they take forever raise it. Wipe excess butter with a paper towel between batches so it wont burn and leave brown specks.

2) Keep the batter loose enough to pipe but not watery. If it firms while resting add a tablespoon of buttermilk at a time. Likewise if it seems runny add a spoon of flour. Little tweaks make a big difference in uniform size.

3) Use a narrow spatula and flip quickly. Don’t press them down or you’ll squash the air out and make them dense. Work in small batches so you can flip easily without crowding the pan.

4) Make extras and freeze in a single layer on a sheet, then transfer to a bag. Reheat straight from frozen in a toaster oven or skillet for a few minutes and they come back almost like fresh.

5) For better presentation and taste warm the syrup slightly and toss berries with a tiny squeeze of lemon and a pinch of sugar to brighten them. A light dusting of powdered sugar right before serving keeps them looking fresh.

How To Make Mini Pancake Cereal Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I figured out a ridiculously simple method to make the viral TikTok mini pancake cereal using just pantry staples, ideal if you're after Yummy Pancake Ideas.

Servings

servings

Calories

348

kcal

Equipment: 1. Two medium mixing bowls — one for dry, one for wet (or just one if you’re lazy)
2. Whisk (or fork) to blend batter smoothish
3. Measuring cups and spoons for flour, buttermilk, sugar, etc
4. Sifter or fine mesh sieve for a super smooth batter (optional)
5. Squeeze bottle, piping bag, or zip-top bag with a tiny corner cut for tiny drops
6. Nonstick skillet or griddle, heated over medium low
7. Small spatula or turner for quick flips
8. Baking sheet (and foil or oven set to 200 F/90 C) to keep pancakes warm

Ingredients

1 cup (120 g) all purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup (240 ml) buttermilk
1 large egg room temp
2 tbsp unsalted butter melted, plus extra for cooking
1 tsp vanilla extract
Maple syrup for serving
Powdered sugar for dusting optional
Fresh berries or mini chocolate chips for topping optional

Directions

In a medium bowl whisk together 1 cup (120 g) all purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt — sift if you want a super smooth batter.
In another bowl whisk 1 cup (240 ml) buttermilk, 1 large room temp egg, 2 tbsp unsalted butter melted (cool it a bit), and 1 tsp vanilla until combined.
Pour the wet into the dry and stir until just combined, small lumps are ok, dont overmix or the pancakes get tough; let the batter rest 5 minutes. If it seems too thick add a splash more buttermilk, too thin add a tablespoon of flour.
Transfer batter to a squeeze bottle, piping bag, or a zip top bag with a tiny corner cut; you can also use a 1/2 tsp to drop batter if you dont have a bag.
Heat a nonstick skillet or griddle over medium low heat and add a little extra butter to coat the surface, wipe excess with a paper towel so it doesnt burn.
Pipe or drop tiny 1/2 tsp blobs of batter into the pan, leave room cause youll flip them; cook until bubbles form on top and edges look set about 1 to 2 minutes.
Flip quickly with a small spatula and cook the other side 30 to 45 seconds until golden, dont press them down, cook in batches so you dont overcrowd the pan.
Keep finished mini pancakes warm on a baking sheet in a 200 F (90 C) oven or tented with foil while you finish the rest.
Serve the mini pancake cereal in a bowl, drizzle with maple syrup, dust with powdered sugar if you like and top with fresh berries or mini chocolate chips; add a little pat of butter if you want extra richness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.