Description
A fun and delightful breakfast option, Mini Pancake Cereal Bowl combines the joy of pancakes with the convenience of cereal, topped with fresh berries and maple syrup.
Ingredients
Scale
- 1 cup all-purpose flour (120 g)
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ¾ cup buttermilk (or milk + 1 tsp vinegar)
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp melted butter (plus more for cooking)
- 2 tbsp butter (cut into small cubes)
- ½ cup fresh strawberries (sliced)
- ½ cup blueberries
- ½ cup raspberries
- Maple syrup (for drizzling)
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, egg, vanilla, and melted butter.
- Pour wet ingredients into dry ingredients. Mix gently until just combined (don’t overmix).
- Pour batter into a squeeze bottle or piping bag (makes it easier).
- Heat a non-stick skillet over medium heat, lightly butter it.
- Pipe tiny circles of batter (about 1 tsp each).
- Cook 1–2 minutes until bubbles form, flip, and cook another 30–60 seconds until golden.
- Repeat until all batter is used.
- Place mini pancakes into a serving bowl.
- Add fresh berries and a small cube of butter in the center.
- Drizzle generously with maple syrup.
Notes
- For a vegan option, substitute buttermilk with plant-based milk and use a flax egg.
- Feel free to mix and match toppings based on your preference.
- Store leftover pancakes in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg