Recipe

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Skip the cereal out of the box and make breakfast interactive and fun with these mini pancakes you can eat with a spoon!

I first made these mini pancake cereal bites with my kids in the middle of the week during quarantine because surely, when you were stuck at home, what else were you going to do but have fun in the kitchen and try those Tiktok trends?

We’ve made these dozens of times since, and in this post, I share how to make the process of pouring the batter onto the pan easier so you can get that weekend breakfast served.

large bowl of pancake cereal with blueberries

Mini Pancake Cereal Bites

Like me, you probably heard about these mini pancakes served in a bowl, like cereal, sometime during the pandemic. Maybe this is your first time landing here, and you are wondering if they’re all the rave and worth making.

If you’re looking for a fun kitchen-activity to make with the kids over the weekend and then eat what you make, then yes! Make the recipe below or the oat version of these mini pancakes.

They’re fun to eat and to make but they’re not the same as an epic fluffy stack of pancakes.

large bowl of pancake cereal with milk and blueberries

Ingredients

The measurements for the bite-sized mini pancake cereal are below; but before you’re tempted to make substitutions to the recipe, here are some swaps I’ve tested:

Flour: the foundation of the pancake batter. Can be made with this gluten-free pancake recipe and the method in this post.
Baking Powder: the difference between flat mini pucks or fluffy bites. If you’re out, use this recipe for pancakes without baking powder.
Salt: to enhance the flavor of the other ingredients.
Sugar: a little. It’s cereal after all…
Milk: any milk will work, including this recipe for pancakes using water.
Egg: to bind the ingredients and help the pancakes hold together. Using an egg substitute for pancakes had yielded mixed results.
Butter: gives the batter flavor.
Vanilla extract: from plain cereal to better.

How to Make Pancake Cereal

Having made these mini pancakes many times here are some tips related to the main steps. The step-by-step is at the bottom of the post.

Make the batter
The consistency of the pancake batter is essential. Not as thick as Greek yogurt but not as liquid as drinkable yogurt.
Fill the piping bag or batter dispenser
Using a pastry piping bag, a makeshift zip-lock bag, or a batter dispenser, will make pouring the batter easier.
Cook the mini pancakes
Start with a hot pan. The larger the better. Once hot, grease it with a neutral oil. Butter tends to burn. Pour about 1 tablespoon of batter per mini pancake onto the pan and cook.
Serve
Keep the pancakes warm in the oven or serve them in a bowl or on a plate as bite-sized fun eats!

a piping bag of pancake batter and small pancakes being piped onto a pan

Mini Pancakes Without a Piping Bag

One of my favorite ways of making mini pancakes is using a pancake batter dispenser and not a piping bag. It makes the job easier and quicker!

When to Flip Mini Pancakes

When you see defined edges around the mini pancakes it’s time to flip! Use a small spatula or chopsticks to make the task easier.

How to Eat Pancake Cereal

My kids love this pancake cereal because they can eat it in a bowl, with a spoon, with milk, fresh berries, and even sprinkles!

Pancake cereal can be enjoyed like any pancake recipe, whether it’s topped with your favorite pancake toppings or drizzled with one of these delicious pancake syrups.

small bowl of pancake cereal with blueberries. Milk being poured over the top of the cereal

Flavor Variations

Use this chocolate pancake recipe to make a chocolate version, use matcha powder in the pancake batter to make them green, or this red velvet pancake recipe for a bright-colored bowl.

Freezing & Reheating Pancake Cereal

Leftover mini pancake cereal can be frozen like traditional pancakes. When you want to enjoy them again, reheat them in the microwave for 30 seconds or in a pan on low heat and they’re just as good as new!

Easy Pancake Cereal

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

Skip the cereal out of the box and make breakfast interactive and fun with these mini pancakes you can eat with a spoon!

5 from 12 votes

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Ingredients

1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon sugar, recommended
1 ½ cups milk, any
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla

Instructions

Make the pancake batter:

In a large bowl, combine the flour, baking powder, salt, and sugar. Make a well in the middle and pour the milk, egg, and butter. Mix with a whisk or fork until smooth.
Transfer the batter inside a piping bag, a zip lock bag, or a batter dispenser. If using a zip bag, cut a little bit of the tip from one of the corners.

Cook the pancakes:

Heat a large non-stick pan (or griddle) over medium-high heat. Once hot, grease the surface with oil. Spray and butter tend to burn.
Immediately, pour approximately 1 tablespoon cup of pancake batter on the greased pan. Cook the pancakes for about 90 seconds, until the edges begin to look defined and some bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancake batter. Keep them warm on a baking sheet in the oven at the lowest heat setting, or 200F.

Serve:

Serve the warm pancakes in a bowl, topped with fresh fruit, some milk, and your favorite toppings.

Store:

Refrigerate unused batter for up to 2 days. Leftover pancakes for up to 3 days. Or, freeze for up to 3 months. Reheat for 30 seconds in the microwave or in a pan over low heat.

Notes

You can use Quaker’s Quick 1-Minute Oats or Gluten-Free Oats for this recipe. (Look for specially marked packages of Quaker Gluten-Free Oats.) Do not use steel-cut oats.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.