Fluffy Pancake Cereal Bowl (Printable)

Mini fluffy pancakes served with maple syrup and milk for a charming breakfast twist.

# 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 flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until fully incorporated.
03 - Pour the wet mixture into the dry ingredients and gently whisk until just combined, leaving some lumps to avoid overmixing.
04 - Transfer the batter to a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small dots of batter, about 1/2 inch in diameter, onto the skillet with space between each.
07 - Cook for 1–2 minutes until bubbles form and edges look set, then flip and cook an additional 30–60 seconds until golden brown.
08 - Transfer cooked pancakes to a plate and continue cooking remaining batter, greasing the pan as needed.
09 - Place mini pancakes in bowls, drizzle with maple syrup, and pour cold milk over them. Serve immediately.

# Expert Advice:

01 -
  • It turns breakfast into a playful moment, whether you're cooking solo or with someone who needs a smile.
  • The batter comes together in minutes, and once you start cooking, you can't help but keep going—there's something satisfying about the rhythm.
  • Milk and syrup combination hits different when your pancakes are bite-sized; every spoonful feels intentional.
02 -
  • Don't let the batter sit too long before cooking; the leavening agents are already at work, and waiting dulls the rise.
  • Cold milk is essential—it's the contrast that makes this work, soaking into the warm pancakes and creating something almost like a dessert breakfast.
  • If your pancakes spread too thin or don't hold shape, your batter might be too loose; add a tablespoon more flour next time.
03 -
  • If you don't have a squeeze bottle, a small cookie scoop or measuring teaspoon gives you consistent size and prevents hand cramping.
  • Watch your heat—medium is the sweet spot; too high and the outsides brown before the inside cooks, too low and they spread thin and rubbery.
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