Mini Pancake Cereal Recipe

There’s just something undeniably magical about transforming classic pancake batter into adorable mini bites, and this recipe is about to make your breakfast dreams come true. Let’s dive into a world where pancakes meet cereal—tiny, fluffy, and irresistible!

I adore transforming breakfast into a charming occasion, and tiny pancake breakfast cereal is the perfect medium for that. The art in this dish lies in how you make it seem miniature while still delivering the comforting qualities of a proper pancake: they’re fluffy, made from all-purpose flour; they’re sweet, thanks to the granulated sugar; they’re rich, thanks to the melted butter; and they’re warm, because, of course, they’re served just off the griddle.

Mini Pancake Cereal Recipe Ingredients

• All-purpose flour: Provides structure; primary source of carbohydrates.
• Granulated sugar: Adds sweetness; helps in browning.
• Baking powder: Leavening agent; creates fluffy texture.
• Baking soda: Ensures lightness; reacts with acidic ingredients.
• Milk: Adds moisture; source of protein and calcium.
• Egg: Binds ingredients; adds protein and richness.
• Melted butter: Adds flavor; contributes to moisture.
• Vanilla extract: Enhances flavor; adds aromatic sweetness.

Mini Pancake Cereal Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Butter or oil for cooking
• Maple syrup or milk for serving

How to Make this Mini Pancake Cereal Recipe

1. In a big bowl, combine by whisking:
1 cup of all-purpose flour,
1 tablespoon of granulated sugar,
1 teaspoon of baking powder,
1/2 teaspoon of baking soda, and
1/4 teaspoon of salt.

2. In an individual mixing bowl, combine 3/4 cup milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until the mixture is homogenous.

3. Wet ingredients should be added bit by bit to the dry ones, and the two should be stirred together gently until they are just combined. Even if the mixture doesn’t look perfectly uniform, it should be okay, because if you mix too much, you’ll overdevelop the gluten and make the muffins tough rather than tender.

4. Pour the pancake batter into a squeeze bottle or a piping bag with a small tip for easy dispensing onto the griddle.

5. An electric or non-stick frying pan works best for making huevos rancheros. It should be set to medium heat. Add a little oil and butter to the pan—just enough to lightly grease the surface. Then you’re ready to start cooking!

6. Squeeze or pipe tiny dots of batter onto the hot griddle, leaving between each dot the space of a dime. The result will be approximately equal to:
1. a vehicle for eating with one’s hands;
2. an edible canvas upon which one might artfully express oneself with sauces, dips, or other accompaniments.

7. Prepare the small pancakes until they are covered in bubbles and look like they are almost done, around 1-2 minutes.

8. Using a spatula, delicately turn the mini pancakes over and continue cooking for 30 seconds to 1 minute more, until they achieve a light golden-brown crust.

9. Move the cooked mini pancakes to a plate and keep going until you’ve used up all the batter, adding more grease to the griddle as necessary. Pancakes make an excellent portable snack. Just be sure to pack them in a small container (so they don’t get squished) and take along some syrup for dipping. When they’re perfect, they should be slightly crisp on the outside and tender on the inside.

10. Present the mini pancake cereal in a bowl with maple syrup or milk. Indulge in your delightful and delicious creation!

Mini Pancake Cereal Recipe Equipment Needed

1. Large mixing bowl
2. Whisk
3. Small mixing bowl
4. Squeeze bottle or piping bag with a small tip
5. Electric or non-stick frying pan
6. Spatula
7. Plate
8. Small container (for storage)
9. Measuring cups
10. Measuring spoons

FAQ

• Can I use whole wheat flour instead of all-purpose flour?Certainly, one can utilize whole wheat flour as a substitute; however, the resulting item will be denser in texture. It may also require a slight increase in the amount of liquid used in the recipe.
• How do I store leftover mini pancakes?Store them in a sealed container in the fridge for no more than 3 days. Reheat them in the microwave or a skillet before serving.
• Can I freeze mini pancake cereal?Allow the pancakes to cool completely. Then freeze them in a single layer on a baking sheet. After the pancakes are frozen solid, transfer them to a freezer-safe bag. They will keep for up to 2 months.
• Do these pancakes work with non-dairy milk?Of course. Almond milk, soy milk, or any plant-based milk can be used as a substitute.
• How do I make the pancakes perfectly round and small?To pipe the batter onto the skillet, use either a small squeeze bottle or a zip-top bag with a corner snipped off.
• What other toppings can I use besides maple syrup?Consider using these for a delightful twist: fresh berries, Nutella, or crushed nuts.

Mini Pancake Cereal Recipe Substitutions and Variations

All-purpose flour: For a neutral flavor, stick with all-purpose flour; for a nuttier flavor, swap in whole wheat flour. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Coconut sugar and maple syrup can be used as alternate sweeteners. They impart different flavors and may slightly alter the texture of the finished product.
Milk: Substitute almond milk, soy milk, or oat milk for a no-dairy option.
If you need a dairy-free option, melted butter can be replaced with coconut oil or vegetable oil.
Vanilla extract: Use almond extract for a different flavor profile.

Pro Tips

1. Rest the Batter After mixing the wet and dry ingredients together, let the batter rest for about 5-10 minutes before cooking. This allows the flour to fully hydrate and the baking powder and soda to activate, resulting in fluffier pancakes.

2. Consistent Size Use a small ice cream scoop or tablespoon measure to dispense the batter onto the griddle. This ensures that all pancakes are about the same size, which helps them cook evenly.

3. Test the Griddle Before you start cooking, test the griddle’s heat by sprinkling a few drops of water on it. If they sizzle and evaporate immediately, the griddle is ready. This will help prevent the pancakes from sticking or burning.

4. Keep Warm in Oven Preheat your oven to a low temperature (around 200°F/95°C) and place cooked pancakes inside to keep them warm while you finish preparing the rest. This way, you can serve them all at once, family-style.

5. Flavor Variations For a fun twist, try adding a pinch of cinnamon or a handful of mini chocolate chips to the batter for additional flavor, or serve with fresh fruit and whipped cream for a more decadent treat.