Fluffy Pancake Cereal (Printable)

Mini fluffy pancakes served in a bowl with syrup and milk, perfect for a fun breakfast treat.

# 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 the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until fully combined.
03 - Pour the wet mixture into the dry ingredients. Gently whisk until just combined, leaving some lumps; avoid overmixing.
04 - Transfer the batter to a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Preheat a large nonstick skillet or griddle over medium heat and grease lightly with butter or oil.
06 - Squeeze or spoon small batter dots approximately 1/2 inch in diameter onto the skillet, spacing them apart.
07 - Cook for 1 to 2 minutes until bubbles appear 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 cooked mini pancakes to a plate. Continue with the remaining batter, greasing the pan as needed. Serve in bowls with maple syrup and cold milk poured over.

# Expert Tips:

01 -
  • It transforms ordinary pancake batter into something unexpectedly fun and nostalgic, perfect for anyone who wants breakfast to feel like an adventure.
  • The squeeze bottle technique means you can make dozens of tiny pancakes in minutes, which is pure joy when you're cooking for a crowd or just yourself on a lazy morning.
  • There's something deeply satisfying about pouring cold milk over warm pancakes and watching them soften just like cereal—it hits differently than eating pancakes off a plate.
02 -
  • Don't overmix the batter—I learned this the hard way when I got eager and mixed too much, and suddenly my fluffy pancakes turned dense and tough. Lumps are completely fine and actually a sign you're doing it right.
  • Temperature matters: make sure your buttermilk and melted butter aren't hot, or they'll start cooking the egg and you'll end up with little cooked bits in your batter that ruin the texture.
  • Use medium heat, not high—I've watched people crank the burner and burn the bottoms while the insides stay raw. Medium heat gives you time to see the bubbles form and flip at exactly the right moment.
03 -
  • If your batter sits for more than five minutes, the leavening agents start working in the bowl instead of on the skillet; make and cook in one session for maximum fluff.
  • Don't try to make these on cast iron unless you season it extremely well—a nonstick skillet is genuinely the best choice here because these tiny pancakes stick easily and break apart when you flip them on any other surface.
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