Pancake Cereal

🕒 Prep: 10 min
🔥 Cook: 5 min
🍽 Serves: 4
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Welcome to the delightful world of Pancake Cereal! This playful twist on your classic breakfast treat combines the fun of cereal with the comforting taste of pancakes. Perfect for brunch or a unique breakfast experience, these tiny pancakes are sure to bring a smile to your face.

Ingredients for Pancake Cereal

All-purpose flour forms the base of our pancakes, providing structure and a soft texture. Sugar adds a touch of sweetness, making each bite perfectly balanced. The combination of baking powder and baking soda ensures that these tiny pancakes puff up just right, giving them that irresistible lightness. A pinch of salt enhances all the flavors. Buttermilk adds a subtle tang and moisture, while the egg binds everything together. Finally, butter adds richness, and vanilla extract brings warmth and depth to the flavor.

Tips & Tricks

  • Use a squeeze bottle for easy and consistent pancake sizes.
  • Keep the skillet at medium heat to avoid burning.
  • If your batter is too thick, add a tablespoon of milk to thin it out slightly.

Serving Suggestions

Serve these mini pancakes in a bowl, just like cereal. Drizzle with maple syrup and sprinkle with fresh berries for a burst of flavor and color. For an extra special touch, add a dollop of whipped cream or a sprinkle of powdered sugar.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?
Yes, but the pancakes will be less tangy. You can make a buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
How do I store leftovers?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or microwave before serving.

Pancake Cereal Recipe Walkthrough

Start by gathering your dry ingredients. In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix them until they’re well combined.

Now, gently pour the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough pancakes. Preheat your non-stick skillet over medium heat. While it’s heating, transfer the batter to a piping bag or squeeze bottle for easy dispensing.

Once the skillet is hot, pipe small dots of batter onto the surface. Let them cook until bubbles form on top, which should take about 1-2 minutes. Flip them over carefully and cook for another 1-2 minutes until they’re golden brown. Repeat this process until you’ve used all your batter. If necessary, keep the cooked pancakes warm in a low oven until you’re ready to serve.

Why You'll Love This Recipe

  • Quick and easy to make, even on a busy morning.
  • Perfectly bite-sized for a fun breakfast twist.
  • Customizable with your favorite toppings.
  • A delightful treat for both kids and adults alike.

Ingredients

1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract
Maple syrup, for serving
Fresh berries, for topping

Step-by-step Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
3. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.
4. Preheat a non-stick skillet over medium heat.
5. Transfer the batter to a piping bag or squeeze bottle.
6. Pipe small pancake dots onto the skillet and cook until bubbles form on the surface, about 1-2 minutes.
7. Flip and cook for another 1-2 minutes until golden brown.
8. Repeat until all the batter is used, keeping cooked pancakes warm in a low oven if needed.
9. Serve in a bowl with maple syrup and fresh berries.

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