Description
Tiny, fluffy mini pancakes served like cereal—golden and bite-sized for a fun, spoonable twist on the breakfast classic, perfect with syrup, fruit, or yogurt.
Ingredients
½ cup all-purpose flour
1 tablespoon sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ cup buttermilk (or milk with ¼ tsp vinegar/lemon juice)
1½ tablespoons whisked egg
Oil, for coating the pan
Instructions
- In a bowl, whisk together flour, baking powder, baking soda, and sugar.
- Add whisked egg and buttermilk; stir just until combined—don’t overmix.
- Transfer batter to a squeeze bottle, ziplock bag (snip corner), or use a teaspoon.
- Heat nonstick pan over medium-low and lightly oil surface.
- Pipe or drop tiny pancakes into the pan. Cook until bubbles form and edges set.
- Flip and cook another 30–60 seconds until golden and cooked through.
- Transfer to a bowl. Serve warm with toppings of choice.
Notes
- Use a squeeze bottle for best control and uniform pancakes.
- Customize with vanilla, cinnamon, citrus zest, or mini chocolate chips.
- Serve immediately for fluffiest texture.
- For dairy-free or vegan, use plant-based milk + vinegar and egg substitute.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (~50 mini pancakes)
- Calories: 220
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
