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Mini Pancake Cereal Bowl

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This mini pancake cereal bowl transforms classic pancakes into tiny, bite-sized treats served like cereal. Drizzled with maple syrup, topped with fresh fruit, and finished with a splash of milk, it is a playful and cozy breakfast everyone will love.

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 large egg
  • 1 tablespoon melted butter or oil
  • 1/2 teaspoon vanilla extract
  • Butter or oil for the pan
  • For serving:
  • Maple syrup
  • Fresh berries
  • Sliced banana
  • Milk

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate bowl, mix the milk, egg, melted butter or oil, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
  4. Heat a nonstick skillet over medium-low heat and lightly grease with butter or oil.
  5. Using a spoon or squeeze bottle, drop small coin-sized amounts of batter onto the skillet to form mini pancakes.
  6. Cook for 1–2 minutes until bubbles form, then flip and cook another minute until golden brown. Transfer to a plate and repeat with remaining batter.
  7. Place mini pancakes in a bowl, top with fresh fruit, drizzle with maple syrup, and pour a splash of milk over the top before serving.

Notes

  • Use a squeeze bottle or piping bag for evenly sized mini pancakes.
  • Avoid overmixing the batter to keep pancakes tender.
  • Add mini chocolate chips or blueberries directly to the batter for variety.
  • Substitute half the flour with whole wheat flour for added fiber.
  • Use plant-based milk and oil to make the recipe dairy-free.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat in the microwave for 20–30 seconds or warm in a skillet.

Nutrition

Find it online: https://cookedbymaya.com/mini-pancake-cereal-bowl/