Mini Pancake Cereal Bowl
Tiny golden mini pancakes with crisp edges and soft centers served in a bowl with warm syrup, creating a cozy and indulgent breakfast experience.
Equipment
- 1 non-stick skillet medium-low heat
- 1 mixing bowls
- 1 squeeze bottle or piping bag for piping mini pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 1 tablespoon melted butter or oil
- 1/2 teaspoon vanilla extract
- Optional: 2 tablespoons mini chocolate chips or a pinch of cinnamon
- Warm maple syrup or honey for serving
- Extra butter optional
- Fresh berries optional
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Pour wet ingredients into dry ingredients and gently mix until just combined, do not overmix.
- Heat a non-stick skillet over medium-low heat and lightly grease with butter or oil.
- Transfer batter into a squeeze bottle or piping bag.
- Pipe tiny coin-sized dots (1 to 2 cm wide) onto the skillet.
- Cook for about 1 minute until bubbles form, then flip and cook for another 30 to 45 seconds until golden.
- Repeat with remaining batter.
- Place mini pancakes in a bowl, drizzle with warm syrup or honey, add butter if desired, and serve immediately warm.
Notes
- Cook on medium-low heat to avoid burning and ensure even cooking.
- Add chocolate chips immediately after piping for a chocolaty twist.
- Cook longer for crispier edges and deeper golden color.
- Serve with cold milk for an authentic cereal experience.
- Store leftovers in an airtight container and reheat before serving.