Fluffy Pancake Cereal Bowl (Printable)

Adorable mini pancakes served with maple 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

# Directions:

01 - Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
03 - Pour the wet mixture into the dry ingredients and gently whisk until just combined; some lumps are acceptable to avoid overmixing.
04 - Transfer the batter to a squeeze bottle, piping bag, or use a teaspoon for dolloping.
05 - Warm a large 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 skillet, spacing them evenly.
07 - Cook 1 to 2 minutes until bubbles appear on the surface and edges are set, then flip and cook an additional 30 to 60 seconds until golden.
08 - Transfer cooked mini pancakes to a plate and repeat with remaining batter, greasing the skillet as needed.
09 - Place mini pancakes in bowls, drizzle with maple syrup, pour cold milk over, and serve immediately.

# Expert Tips:

01 -
  • They're genuinely fun to eat—there's something delightful about spooning up pancakes from a bowl instead of stacking them on a plate.
  • Kids actually want to eat breakfast when it looks like playtime.
  • You can make a huge batch in 15 minutes and they disappear just as fast.
  • The batter is forgiving enough that you'll nail it every time, even on a groggy morning.
02 -
  • If your batter sits for more than five minutes, it starts getting thick and sluggish because the baking powder is activating—make your pancakes fresh or the texture suffers.
  • A squeeze bottle is a game-changer; it lets you make uniform pancakes without thinking, and your kids can even help squeeze if you're feeling generous.
  • Don't crowd the pan—it lowers the heat and creates steaming instead of cooking, which means flat, gummy pancakes instead of fluffy ones.
03 -
  • If your squeeze bottle clogs, run it under hot water and gently squeeze—a tiny bit of batter lodged in the tip will clear instantly.
  • Room-temperature batter flows better than cold batter, so if you've mixed ahead of time, let it sit out for ten minutes before cooking.
  • A griddle cooks more pancakes simultaneously than a skillet, which matters when you're making dozens of tiny rounds instead of a few big ones.
Return