Easy Mini Pancakes Recipe | How to Make Pancake Cereal 🥞🥣

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Whisk together 1 egg and 1 tablespoon of granulated sugar using a wire whisk or mixer.

Add 100 milliliters of milk, 3/4 cup of all-purpose flour, 2 teaspoons of vanilla powder, and 2 teaspoons of baking powder.

Beat until you have a smooth batter.

Check the batter consistency; if too runny, it will spread and create larger pancakes. If too thick, thin it out with a tablespoon of milk or make it thicker by folding in a tablespoon of flour.

Heat a lightly oiled nonstick frying pan over medium-low heat.

Drop half a teaspoon of batter onto the hot pan. You can use a squeeze bottle, ziploc bag, piping bag, or a teaspoon.

Cook until bubbles form on top, then flip with a fork and cook the underside for a further minute.

Transfer mini pancakes to a serving plate and repeat until all batter is used up, adjusting heat as necessary.

Transfer mini pancakes to a serving bowl.

Serve with strawberries, bananas, blueberries, honey syrup, chocolate sauce, peanut butter, or dry with butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens