Mini Pancake Cereal Bowls are a fun and playful twist on traditional pancakes—and one of my favorite ways to switch up breakfast. Tiny, bite-sized pancakes are cooked until golden, then served in a bowl just like cereal. Whether I drizzle them with syrup, add fruit, or top them with yogurt, this bowl is a mix of cozy, cute, and seriously delicious.
Why You’ll Love This Recipe
I love how mini pancake cereal combines everything I enjoy about pancakes with the convenience of a bowl. It’s fun to make, easy to customize, and perfect for both kids and adults. I can make a batch in advance and enjoy them hot or cold, depending on my mood. Plus, the toppings are endless—from fresh fruit to nut butter to maple syrup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose or whole wheat flour
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Baking powder
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Milk (dairy or non-dairy)
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Egg
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Maple syrup or honey (for a touch of sweetness)
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Vanilla extract
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Pinch of salt
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Butter or oil (for cooking)
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Optional toppings: syrup, fruit, yogurt, nut butter, or mini chocolate chips
Directions
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In a bowl, I whisk together the flour, baking powder, and salt.
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In another bowl, I mix the milk, egg, maple syrup, and vanilla, then pour it into the dry ingredients and stir until just combined.
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I pour the batter into a squeeze bottle or piping bag (or use a spoon for careful drops).
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I heat a non-stick skillet over medium heat with a little butter or oil.
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I pipe or drop tiny dots of batter onto the pan—each one about the size of a coin.
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I cook them for 1–2 minutes, flip with a spatula or toothpick, and cook for another minute until golden brown.
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I serve the mini pancakes in a bowl with toppings like syrup, berries, or a spoonful of yogurt.
Servings and timing
This recipe makes about 2 bowls of mini pancake cereal. It takes 10 minutes to prep and about 10–15 minutes to cook, so it’s ready in roughly 25 minutes.
Variations
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I add cinnamon or cocoa powder to the batter for a flavor twist.
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I mix mini chocolate chips or blueberries right into the batter before cooking.
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I drizzle with peanut butter or almond butter for a protein boost.
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I make them with oat or almond flour for a gluten-free version.
Storage/Reheating
I store leftover mini pancakes in the fridge for up to 3 days. To reheat, I warm them in a skillet or microwave for a few seconds. They can also be frozen—just reheat straight from the freezer in a pan or toaster oven.
FAQs
Can I use pancake mix?
Yes! I just prepare the mix according to the package and follow the same steps to make mini pancakes.
Do I eat this with milk like cereal?
I can, but I usually top it with syrup or fruit instead. Some people enjoy it with a splash of milk for fun texture—totally up to me.
Can I make this recipe dairy-free?
Yes, I use non-dairy milk and oil or dairy-free butter. It works great.
How do I make all the pancakes the same size?
Using a squeeze bottle or piping bag helps keep the batter consistent and clean. I just go slow and steady.
Can I meal prep this?
Definitely. I make a big batch, store them in the fridge or freezer, and reheat in the morning for a quick breakfast.
Conclusion
Mini Pancake Cereal Bowls are a fun, creative way to bring joy to breakfast while still being totally customizable and delicious. Whether I load them with toppings or keep it simple with syrup, they always make breakfast feel special. It’s an easy, crowd-pleasing recipe I love to make again and again.
