Pancake Cereal

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Pancake Cereal

Skip to the recipe

Mini dime-sized pancakes, put into a bowl, and topped with butter and syrup? Yes, Pancake Cereal is the latest quarantine cooking trend on social media, but it is really so much more. It’s a fun breakfast you can make with your family and friends, and it forces you to be creative in the kitchen – do you flip these tiny cakes with a spatula or one-by-one using chopsticks? At that rate, forget spoons and forks, let’s eat them with chopsticks! In short, you cannot tell me that Pancake Cereal isn’t the greatest thing you’ve seen – or eaten – in a while.

I had a terrific (while hectic) birthday weekend! Moving out of my apartment was a success after the extensive packing, cleaning, loading my car, unloading my car, etc., and now I’ll be living with my parents in the mountains for a few weeks until I can move into the coolest townhouse in Denver! I made these adorably mini pancakes during the week leading up to the move and they fueled Sean and I for sure – but they were also a bit time consuming and required just enough focus to calm my mind down from moving stresses.

So, how exactly do we tackle Pancake Cereal?

There are a lot of things to consider, surprisingly or not. For example, what utensil do you use to eat them with? I’m a fan of a spoon in this case since we are after all calling it cereal, but you can make mini stacks using a fork which is fun. Also, chopsticks? Honestly who wouldn’t want to go there, we’re under month 3 of quarantine.

Also, we can’t ignore the endless topping possibilities. There’s probably a reason why we don’t douse our everyday cereal in extra toppings (or maybe we’re missing something big), but when it comes to Pancake Cereal toppings, the world is your oyster. Butter and syrup is the classic, obvious (and still perfectly delicious) choice. But what about whipped cream and berries? Caramel, chocolate sauce, and sprinkles? Bananas and peanut butter? Cinnamon sugar? Yogurt and honey? Be creative.

And then there’s the question of milk. I’ve tried Pancake Cereal with and without milk, and honestly couldn’t tell you which I liked more. Maybe if you’re more a fan of cereal than pancakes than go with milk; if you just want pancakes but want to be ridiculous and make them tiny (because let’s admit this is a bit ridiculous), then maybe leave the milk out. This one is up to you!

When it comes to actually making Pancake Cereal, approach it just like you would normal-sized pancakes. I think the best way to achieve a perfectly round, dime-sized pancake is to fill a Ziplock bag with the batter and cut off just a tiny corner and squeeze them out (a hack for a piping bag a tip, which also would work). You can also spoon out small amounts. But, note that they will spread a bit so squeeze out the batter a bit smaller than you’d like your pancakes to be.

Flipping these mini guys can be a bit tricky, as I have learned. I made these pancakes in a large non-stick pan and probably piped ~20 in one go, so by the time the last pancake was piped, the first one was very ready to flip – it really only took about 30 seconds to 1 minute, maybe 2 to cook the pancakes on each side! So, I just worked in a big rotation of piping and flipping. I first tried flipping the pancakes one at a time (with a fork, and then admittedly with chopsticks), but realized that using a big spatula and flipping 5 or so at a time was the best way to go. I definitely would advise you to experiment with it and see what works for you!

What’s the saying about pancakes? Something about always throwing the first one out?

I re-buttered my pan every several batches, and sometimes I would even remove the pan from the heat while piping all of the pancakes so they all cooked at the same time (instead of doing a rotation like I talked about earlier). You can also keep finished pancakes in a bowl/on a plate and in the oven on low heat to keep them all warm until you’re ready to serve.

Good luck on your mini pancake journey, and make sure to share your creations and tag @leveledblue – I’d love to see what you come up with!

Also, I’d like to send a shout out to my Mines friend Brad Ingle for making me this BEAUTIFUL serving board. Check out @bingle_builds_it on Instagram and order something for yourself! Brad is an incredible woodworker and makes cutting and charcuterie boards, recipe boxes, furniture, canoes, surfboards, you name it. Thanks Brad!

xoxo Katie


The Recipe

Pancake Cereal

What do you get when you put a bunch of mini pancakes together in a bowl, drizzle some syrup on top, and eat with a spoon? Pancake cereal! Make yourself some of these cereal-sized pancakes for the best morning.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons granulated sugar
  • 1 cup milk
  • 1 large egg
  • Butter for the pan
  • Syrup, butter, and milk for serving (optional)

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. Add the milk and egg and whisk until the mixture is smooth.
  2. Pour the batter into a piping bag, Ziplock bag with a tiny corner cut off, a squeeze bottle, or something similar so that you can squeeze out the batter. (You can also just spoon small amounts of batter into the pan.)
  3. Heat a non-stick pan over low-medium heat and smear on a thin layer of butter. Squeeze or spoon out mini pancakes, around the size of a dime to a quarter. Cook until the pancakes start to bubble and then flip. Continue cooking for 30 seconds to 1 minute longer, until golden brown, and transfer pancakes to a bowl. Repeat with the remaining batter.
  4. Serve pancake cereal with a pat of butter, drizzle of syrup, and maybe even some milk!

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