Fluffy Pancake Cereal Bowl (Printable Version)

Mini fluffy pancakes served bowl-style with maple syrup and milk, ideal for a delightful morning treat.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt

→ Wet Ingredients

06 - ¾ 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

# How To Make It:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until fully blended.
03 - Pour the wet mixture into the dry ingredients and gently whisk until just combined, leaving some lumps intact.
04 - Transfer the batter to a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small dots of batter about ½ inch in diameter onto the skillet, spacing them evenly.
07 - Cook until bubbles form and edges set, about 1-2 minutes, then flip and cook for another 30-60 seconds until golden.
08 - Transfer cooked mini pancakes to a plate and repeat with remaining batter, greasing the pan as needed.
09 - Place the mini pancakes in bowls, drizzle with maple syrup, and pour cold milk over them as you would cereal.

# Expert Advice:

01 -
  • It turns breakfast into an interactive, playful meal that feels like eating dessert but tastes wholesome.
  • Mini pancakes cook faster and more evenly than full-size ones, so you get consistently golden results every time.
  • Your kids will actually ask for breakfast instead of you having to convince them to eat.
02 -
  • Do not overmix your batter—I learned this the hard way when I got zealous and ended up with dense, rubbery pancakes that tasted more like sponge than breakfast.
  • Let melted butter cool slightly before adding to the wet ingredients or you'll end up with scrambled eggs instead of smooth batter.
  • A squeeze bottle is honestly worth tracking down; it makes these uniformly small and dramatically reduces cook time variation.
03 -
  • Make extra batter and freeze cooked mini pancakes in a single layer—you can reheat them in the toaster or oven whenever breakfast needs to happen fast.
  • Medium heat is your sweet spot; too high burns the bottoms before the tops cook through, too low and they never get that golden crispness.
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