Fluffy Pancake Cereal Bowl (Printable)

Mini fluffy pancakes served with maple syrup and milk for a playful breakfast twist.

# Ingredient List:

→ 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 and Serving

10 - Butter or oil, for greasing the pan
11 - Maple syrup, for drizzling
12 - Cold milk, for serving

# How-To Steps:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until fully incorporated.
03 - Add the wet mixture to the dry ingredients and gently whisk until just combined; a few lumps are acceptable to avoid overmixing.
04 - Transfer the batter to a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Warm a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Dispense small dots of batter approximately 1/2 inch in diameter onto the pan, spacing them apart.
07 - Cook for 1 to 2 minutes until bubbles form on the surface and edges appear set.
08 - Flip each mini pancake and cook for an additional 30 to 60 seconds until golden brown.
09 - Transfer cooked mini pancakes to a plate and repeat with remaining batter, greasing the pan as needed. Serve in bowls with maple syrup drizzled on top and cold milk poured over, as with cereal.

# Expert Advice:

01 -
  • They're technically pancakes but feel like you're getting away with something fun at the breakfast table.
  • A squeeze bottle means uniform, effortless mini pancakes every single time—no more guessing the right size.
  • The moment someone pours milk over them, their face lights up like they've discovered a secret menu item.
02 -
  • Don't overmix the batter—I learned this the hard way when I was overly thorough and ended up with rubbery pancakes that nobody wanted to eat.
  • Cold milk makes the entire experience; warm milk just makes them sad pancakes in a bowl, so chill the milk beforehand.
  • A squeeze bottle costs about three dollars and eliminates the guessing game of what size counts as mini.
03 -
  • Medium heat is your sweet spot—too high and the bottoms brown before the insides cook through, too low and you get pale, undercooked pancakes that fall apart.
  • Keep a damp kitchen towel nearby to wipe your squeeze bottle between batches so dried batter doesn't clog the tip and ruin your rhythm.
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