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Pancake Cereal

A delightful twist on traditional pancakes, Pancake Cereal offers crispy, bite-sized pancakes perfect for dunking in syrup for a playful breakfast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour May substitute with gluten-free flour for a gluten-free version.
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with almond milk or oat milk.
  • 1 large egg
  • 2 tablespoons melted butter
For Serving
  • Maple syrup For drizzling over pancakes.

Method
 

Preparation
  1. In a medium-sized bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together until well mixed.
  2. In a separate bowl, beat the egg, then add melted butter and milk. Whisk until fully combined.
  3. Pour the wet mixture into the dry ingredients, and stir gently until just combined. Avoid overmixing, which can create tough pancakes.
  4. Preheat a non-stick skillet over medium heat. If necessary, add a little oil or butter to prevent sticking.
Cooking
  1. Using a small spoon or a mini squeeze bottle, pour small circles of pancake batter into the skillet. Make sure they are tiny—about the size of a quarter.
  2. Allow them to cook for about 1-2 minutes until you see bubbles forming on the top. Flip them with a spatula and let them cook for an additional minute until golden brown.
  3. Quickly remove the pancakes from the skillet and transfer them to a serving bowl. Drizzle with maple syrup and your favorite toppings.

Notes

Store leftover mini pancakes in an airtight container in the refrigerator for up to 3 days. They can be frozen for about a month. Reheat in the toaster or microwave just until warm.