Fluffy Pancake Cereal Bowl (Printable Version)

Mini fluffy pancakes served in a bowl with syrup and milk, perfect for a fun breakfast twist.

# What You 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 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and well incorporated.
03 - Pour the wet ingredients into the dry ingredients. Gently whisk until just combined, leaving a few lumps to avoid overmixing.
04 - Transfer the batter into 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 evenly.
07 - Cook the pancakes for 1 to 2 minutes until bubbles form and the edges set, then flip and cook 30 to 60 seconds more until golden.
08 - Transfer cooked mini pancakes to a plate and continue with remaining batter, greasing pan as needed.
09 - Place mini pancakes in bowls, drizzle with maple syrup, and pour cold milk over as you would cereal. Serve immediately.

# Expert Advice:

01 -
  • Mini pancakes stay crispy on the outside while staying tender inside, giving you that perfect texture contrast in every spoonful.
  • It transforms breakfast into something genuinely fun—eating feels less like a chore and more like a small adventure.
  • The whole thing comes together in 30 minutes flat, so you can actually make this on a busy morning without stress.
02 -
  • Don't overmix the batter—I learned this the hard way when I stirred too enthusiastically and ended up with dense, rubbery pancakes instead of fluffy ones.
  • A squeeze bottle truly does make a difference in getting uniformly-sized mini pancakes that cook at the same rate; it changes the whole experience.
  • The milk-to-syrup ratio matters: too much milk and they get soggy before you finish the bowl, too little and it's just dry pancakes with syrup.
03 -
  • Room temperature egg and buttermilk mix more smoothly with the butter, creating a more cohesive batter with better texture throughout.
  • If your batter seems thick, you can thin it slightly with a splash of milk, but it should still dollop easily—too thin and the pancakes spread instead of puffing up.
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