Yup, you read that title right! Pancake Cereal! Seems crazy right? But I guess that’s what day 983 of quarantine will do to people!
I’ll admit, when I first caught wind of this new trend, I was kind of confused. How does the milk react with the pancakes? Surely that’s got to turn into a sloppy mess after a minute or so. But, the truth is, it’s not really cereal cereal; the mini shape of the pancakes just resemble the appearance of cereal! You don’t have to pour milk on this cereal; it’s delicious all by itself!
Naturally, you don’t have to use this pancake batter to make these super mini pancakes! You can make regular sized pancakes, topped with berries, nuts, butter, syrup, etc.! Or you can make mini pancakes and save them throughout the week to feed all your hungry little kiddos!
Of all the sweet breakfast items, pancakes have to be one of my favorites! I love their fluffy insides and their slightly crisp, buttery outsides with a nice drizzle of warm syrup over the top! My mouth is watering just thinking about it!
This is just my basic pancake recipe, but you can add a lot of different variations to this! I think it’s better to start with a classic base and then you can add on to it from there! You can make these a little healthier by making a blueberry syrup topping, adding some nuts, and then a little drizzle of yogurt. Or you can make these a little bit sweeter and add chocolate chips and a nice healthy dollop of whipped cream. I know which one I would choose…
For all my dairy-lite friends, this recipe can be made without using any dairy! Just sub out the milk for whatever milk substitution is your favorite and replace the butter with a flavorless oil! I’ve used almond milk instead of milk and they are just as delicious!
2 cups of flour
1/4 cup of sugar
1 tablespoon plus 1 teaspoon of baking powder
Sprinkle of salt
2 cups of milk
Half a stick of butter, melted
2 teaspoons of vanilla
Dash of cinnamon
In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Whisk to combine. In a measuring cup, measure out two cups of milk. Mix in two eggs, vanilla, and the melted butter. Whisk together to break up the eggs and stir the ingredients together. Combine the wet ingredients into the dry and mix until just combined! It’s okay if there are some lumps in the batter because that helps the pancakes rise!
Set the batter aside for about ten minutes. I use a griddle to cook my pancakes, but you can use a large skillet if you have one! For these cute little mini pancakes, I use a 1/4 teaspoon to drop little dollops onto the griddle! I wait about a minute and then using a fork, I gently flip them over. They cook for about thirty seconds on the other side. For normal pancakes, use a 1/4 cup measure to scoop out some batter and pour onto a lightly buttered griddle. They cook about 2-3 minutes on one side, or until you see bubbles rising to the top. Flip them over and cook for another minute or so.
This batter makes about 12 pancakes, so cover the pancakes with a towel while you finish cooking the others so they stay nice and warm!
Serve with butter and syrup, or granola and berries! The options for pancake toppings go on forever!
Whether you’re making bite-sized pancake cereal or regular-sized pancake perfection, this recipe is guaranteed to get you up and ready in the morning!