Ingredients
Scale
- 1 cup all-purpose flour (substitute with almond or oat flour for a healthier option)
- 1 tablespoon sugar (or natural sweetener like honey)
- 1 teaspoon baking powder
- 1 egg
- ¾ cup milk (use plant-based milk for a vegan version)
- 1 teaspoon vanilla extract
- Butter or oil for greasing
Instructions
- Prepare the Batter: In a bowl, whisk together flour, sugar, and baking powder. In a separate bowl, mix egg, milk, and vanilla extract. Gradually combine wet and dry ingredients until smooth.
- Transfer to a Piping Bag: Pour the batter into a squeeze bottle or piping bag for precise control.
- Cook the Pancakes: Heat a non-stick pan over medium heat and lightly grease with butter or oil. Pipe small dots of batter onto the pan, about the size of a nickel.
- Flip and Finish: Once bubbles form on the surface, flip each pancake and cook for another 30 seconds until golden brown.
- Serve and Enjoy: Transfer pancakes to a bowl and top with syrup, fruit, or your favorite add-ins.
Notes
- For an extra crispy texture, toast the mini pancakes in the oven at 350°F (175°C) for a few minutes.
- Use a griddle or multiple pans to cook large batches efficiently.
- Store leftovers in an airtight container in the fridge for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: Per Serving
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 2 g
- Protein: 7g
- Cholesterol: 50mg
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