Fluffy Pancake Cereal (Printer version)

Delight in fluffy mini pancakes drizzled with maple syrup and served with cold milk for a fun breakfast experience.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 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

# Directions:

01 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
03 - Pour wet ingredients into dry and gently whisk until just combined, leaving some lumps to preserve fluffiness.
04 - Transfer the batter into a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small drops of batter approximately 1/2 inch in diameter onto the hot surface, spacing evenly.
07 - Allow to cook 1 to 2 minutes until bubbles form on the surface and edges are set.
08 - Flip with a spatula and cook for an additional 30 to 60 seconds until golden brown.
09 - Transfer completed mini pancakes to a plate and repeat with remaining batter, re-greasing the pan as necessary.
10 - Place mini pancakes into bowls, drizzle with maple syrup, pour cold milk over top, and serve immediately.

# Expert Advice:

01 -
  • They're adorably small and surprisingly quick to make, turning breakfast into a fun ritual rather than a chore.
  • The texture stays fluffy and tender because the small size cooks perfectly every time without burning the edges.
  • Pouring cold milk over warm pancakes creates this nostalgic magic that feels like you're breaking the rules in the best way possible.
02 -
  • Don't overmix the batter once you combine wet and dry—lumps are your friends and they make lighter, fluffier pancakes every single time.
  • Keep your heat at medium, not medium-high, because these tiny pancakes cook so fast that high heat will burn the outside before the inside is done.
  • If your batter seems too thick, whisk in a tablespoon of milk at a time until it flows easily from a squeeze bottle but still holds its shape.
03 -
  • If you don't have buttermilk, regular milk with a splash of lemon juice or white vinegar works perfectly and activates the baking soda beautifully.
  • Make the batter the night before and refrigerate it in the squeeze bottle—it actually thickens slightly and becomes even easier to portion the next morning.
  • These pancakes freeze wonderfully; spread them on a baking sheet to freeze individually, then store them in a container and reheat gently in the oven when you want breakfast without the cooking.
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