Fluffy Pancake Cereal Delight (Printer-Friendly)

Mini fluffy pancakes served with syrup and milk for a delightful 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

# How To Make It:

01 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until thoroughly combined.
03 - Pour the wet ingredients into the dry ingredients and gently whisk until just combined, leaving some lumps to avoid overmixing.
04 - Transfer the batter into a squeeze bottle, piping bag, or use a teaspoon for dolloping on the pan.
05 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small dots of batter, approximately 1/2 inch in diameter, onto the hot skillet spaced apart.
07 - Cook for 1 to 2 minutes until bubbles form on the surface and edges look set, then flip and cook for an additional 30 to 60 seconds until golden brown.
08 - Transfer cooked mini pancakes to a plate and repeat with remaining batter, greasing the pan as needed.
09 - Place mini pancakes into bowls, drizzle with maple syrup, and pour cold milk over them before serving immediately.

# Expert Suggestions:

01 -
  • Mini pancakes cook faster and stay crispy on the edges while staying tender inside, which regular stacked pancakes rarely achieve.
  • Eating them from a bowl with cold milk transforms breakfast into something playful and comforting at the same time.
  • The tiny size makes it impossible to overbake them, so even your first batch turns out perfectly golden.
02 -
  • Do not skip the cooling step for melted butter because hot butter will cook the egg prematurely and create a grainy batter.
  • A squeeze bottle changes everything; it's the difference between uniform mini pancakes and wonky shapes that cook unevenly.
  • Medium heat is non-negotiable because high heat burns the outside while leaving the inside raw, and low heat makes them dense and dry.
03 -
  • Make the batter the night before and store it in the refrigerator, then cook fresh pancakes in the morning while the batter is still cold, which somehow makes them even fluffier.
  • If your first batch comes out slightly off, don't stress because you're hitting your groove with every pancake and the rest of the batch will be perfect.
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