Mini pancake cereal is exactly what it sounds like. Tiny pancakes piled into a bowl, topped with butter and syrup, and eaten with a spoon.
It’s a fun twist on regular pancakes, and it’s easier to make than you might think. All you need is a squeeze bottle or a zip-top bag to keep the little dots the right size.
This version is completely eggless, so it works for anyone who avoids eggs or simply doesn’t have any on hand. The pancakes still come out soft and fluffy.
I love serving these with a handful of fresh berries on top. The sweet syrup and the berries go really well together.
Once you make these once, you’ll want them again. They’re perfect for a slow weekend morning.
Why You’ll Love It
Naturally Eggless – These mini pancakes are light, fluffy, and satisfying without needing eggs.
Soft and Fluffy – Buttermilk and baking powder create tender centers with lightly golden edges.
Rich Pancake Flavor – Melted butter, vanilla, and maple syrup create a warm, sweet flavor in every spoonful.
Fun Mini Shape – Tiny pancakes look adorable in a bowl and make breakfast feel wonderfully special.
Ingredient List
For the Mini Pancakes
- 1 cup All Purpose Flour
- 2 tbsp Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Buttermilk
- 2 tbsp Melted Butter
- 1 tsp Vanilla Extract
For Serving
- 2 tbsp Butter
- 1/4 cup Maple Syrup
- 1/2 cup Fresh Berries
Directions
Step 1
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Step 2
Whisk in the buttermilk, melted butter, and vanilla until the batter is smooth and pourable. If it feels too thick to flow easily, thin it with 1 to 2 tablespoons of milk.
Step 3
Transfer the batter to a squeeze bottle, or a zip-top bag with a tiny corner snipped off.
Step 4
Heat a griddle over medium-low heat and grease well. Squeeze out dime-sized dots of batter with a little space between them, and cook about 1 minute until the edges look set.
Step 5
Slide a thin spatula under several minis at a time and flip. Cook 30 to 45 seconds more, transfer to a bowl, and repeat with the remaining batter.
Step 6
Pile the mini pancakes into cereal bowls, top with a small pat of butter, drizzle with maple syrup, and scatter berries over. Grab a spoon and dig in.
Tips
Measure the Flour Carefully
For the lightest mini pancakes, spoon the flour into the measuring cup and level the top. Scooping it straight from the container can pack in too much flour.
Extra flour makes this eggless batter thick and harder to squeeze into small, even dots. If the batter still flows slowly, mix in milk 1 tablespoon at a time.
Keep the Butter From Clumping
Let the melted butter cool for a few minutes before adding it to the buttermilk. Very warm butter can make the batter uneven, while cold buttermilk can make the butter form small clumps.
I recommend letting the buttermilk sit at room temperature for about 15 minutes first. This helps the wet ingredients blend smoothly and gives every mini pancake the same texture.
Mix the Batter Gently
Whisk the batter only until no dry flour remains. A few tiny lumps are fine and will disappear as the pancakes cook.
Mixing for too long can make these small pancakes dense instead of soft and fluffy. This matters even more with mini pancakes because they cook very quickly.
Try These Next
- Eggless Crispy Belgian Waffles
- Eggless Double Chocolate Muffins
- Eggless Fluffy Buttermilk Pancakes
- Eggless Glazed Chocolate Donuts
- Eggless Golden French Toast
Questions You Might Have
What is the best way to cook such small pancakes without burning them?
Use medium-low heat and grease the griddle well before adding the batter. The small size makes them cook quickly, so watch for set edges and small bubbles, then flip and cook for another 30 to 45 seconds.
If the pancakes brown before the centers are cooked, lower the heat slightly and give the griddle a minute to cool.
Eggless Mini Pancake Cereal
Ingredients
Equipment
Method
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk in the buttermilk, melted butter, and vanilla until the batter is smooth and pourable. If it feels too thick to flow easily, thin it with 1 to 2 tablespoons of milk.
- Transfer the batter to a squeeze bottle, or a zip-top bag with a tiny corner snipped off.
- Heat a griddle over medium-low heat and grease well. Squeeze out dime-sized dots of batter with a little space between them, and cook about 1 minute until the edges look set.
- Slide a thin spatula under several minis at a time and flip. Cook 30 to 45 seconds more, transfer to a bowl, and repeat with the remaining batter.
- Pile the mini pancakes into cereal bowls, top with a small pat of butter, drizzle with maple syrup, and scatter berries over. Grab a spoon and dig in.