All-purpose flour
½ cup
Breakfast
Pancake cereal.
Tiny buttermilk pancakes cooked in batches and served together in a bowl.
- Makes
- 1 large bowl
- Hands-on
- 20 minutes
- Total time
- 20 minutes
- Effort
- Some practice
GET WHAT YOU NEED
Your shopping list
For 1 large bowl.
Sugar
1 tablespoon
Baking powder
½ teaspoon
Baking soda
½ teaspoon
Buttermilk
½ cup
Beaten egg
1½ tablespoons, measured from 1 egg
Neutral oil
Enough for a thin pan coating
Maple syrup
To taste, for serving
Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.
KEEP IT SIMPLE
Tools & supplies
Nonstick skillet
Releases tiny pancakes.
Squeeze bottle or piping bag
Portions small dots.
Small spatula
Turns cooked dots.
STEP BY STEP
Make it
Mix
Whisk flour, sugar and leaveners. Stir in measured egg and buttermilk just until combined.
Fill
Transfer batter to a squeeze bottle or bag with a small opening.
Pipe
Lightly oil a medium-low pan. Pipe small dots with space between them.
Turn
When bubbles appear and bottoms are golden, flip and cook another 30–60 seconds.
Serve
Repeat with remaining batter, then collect in a bowl and drizzle with syrup.
Good to know
- Measure the beaten egg rather than adding a whole one.
- Small pancakes cool quickly; serve each bowl as soon as it is ready.
SAVE THE MAKING
Prefer it ready-made?
Compare these finished options with making your own.
Frozen mini pancakes
Ready-made small pancakes; they may be larger than cereal-size dots.
Links go to the selected products. Availability and delivery vary by location; check the current listing and package size before ordering.
Sources & further reading
Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.
- I Am a Food Blog: Pancake Cereal — Ingredient amounts and preparation method.