Description
Pancake cereal is a trendy and fun twist on traditional pancakes. These bite-sized pancakes are easy to make, fully customizable, and perfect for breakfast, dessert, or as a creative snack for kids and adults alike.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar or sweetener
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup milk (190ml, more if needed)
- 2 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1 large egg
Instructions
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- Make a well in the center and add milk, melted butter, vanilla extract, and egg.
- Whisk the wet ingredients together, then gradually mix them into the dry ingredients until smooth and lump-free. Add a tablespoon of milk if the batter is too thick.
- Let the batter rest for 5 minutes while preheating a nonstick pan over medium heat.
- Lightly grease the pan with butter or oil.
- Pour the batter into a squeeze bottle or piping bag and pipe small dots of batter onto the pan.
- Cook until bubbles form on the tops and the edges look set. Flip the pancakes and cook for another 1-2 minutes until golden.
- Repeat with the remaining batter, lightly greasing the pan between batches.
- Serve warm with your favorite toppings like maple syrup, honey, fruit, or yogurt.
Notes
- For crispy edges, grease the pan with oil. For softer pancakes, use butter.
- Letting the batter rest ensures fluffier pancakes.
- To keep pancakes warm while cooking multiple batches, place them on a baking sheet in an oven set to 200°F (90°C).
- Prep Time: 10 minutes
- Cook Time: 20 mins
- Category: Breakfast, Snack, Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg