Fluffy Pancake Cereal Delight (Printable)

Mini fluffy pancakes served in a bowl with maple syrup and milk for a delightful start to your day.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice)
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract

→ For Cooking & Serving

10 - Butter or oil, for greasing the pan
11 - Maple syrup, for drizzling
12 - Cold milk, for serving

# Steps:

01 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
03 - Pour wet mixture into dry ingredients and gently whisk until just combined, retaining some lumps.
04 - Transfer batter to a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Warm a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small dots of batter approximately 1/2 inch (0.5 inch) in diameter onto the pan, spacing evenly.
07 - Cook for 1 to 2 minutes until bubbles appear on the surface and edges look set, then flip carefully.
08 - Continue cooking for 30 to 60 seconds until golden brown.
09 - Transfer finished pancakes to a plate, repeat with remaining batter, re-greasing as necessary. Serve mini pancakes in bowls with maple syrup and cold milk.

# Expert Tips:

01 -
  • Mini pancakes stay crispy on the outside and pillowy inside, creating a textural experience that regular pancakes can't quite match.
  • Eating them like cereal turns breakfast into pure play, which somehow makes everything taste better.
  • They're fast to cook in small batches, so you're eating warm pancakes within minutes, not waiting for an entire stack.
02 -
  • Overmixing the batter is the quickest way to tough, dense pancakes; lumps are your friend, so stop whisking the moment everything is barely combined.
  • The cold milk is non-negotiable; it creates a temperature contrast with the warm pancakes that makes every bite more interesting and keeps the edges from getting soggy immediately.
03 -
  • If you're serving a crowd, keep finished pancakes warm in a 200°F oven while you cook the rest, then bring them all to the table at once for maximum impact.
  • The batter keeps in the fridge for up to 24 hours, so you can mix it the night before and have an even faster breakfast the next morning.
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