Ingredients
For the Mini Pancake Cereal:
½ cup (4 oz / 113 g) whole milk
1 large egg
1 ½ tsp canola oil (plus more for pan)
4 tbsp (2 oz / 57 g) unsalted butter, melted
½ cup (2.25 oz / 64 g) all-purpose flour
2 tsp granulated sugar
2 tsp baking powder
½ tsp kosher salt
For Serving (optional):
Butter
Maple syrup
Fresh fruit, whipped cream, or powdered sugar
Instructions
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Preheat Oven: 250°F (120°C). Place a wire rack over a baking sheet and set aside.
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Make Batter: Whisk milk, egg, oil, and melted butter in a bowl. Add flour, sugar, baking powder, and salt. Stir gently until just combined.
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Heat Pan: Warm a nonstick skillet over medium-low. Lightly grease with oil.
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Pipe & Cook: Pipe small dots of batter (coin-sized). Cook 1–2 minutes per side until golden.
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Keep Warm: Place cooked pancakes on the rack in the oven until ready to serve.
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Serve: Spoon into a bowl, top with butter, syrup, and your favorite toppings.
Notes
- Make Ahead: Batter can be made 1 day in advance. Store covered in the refrigerator.
- Crispier Pancakes: Use a slightly higher heat for a few seconds at the end of cooking.
- Fun Serving Idea: Add a handful of chocolate chips, drizzle peanut butter, or serve with fruit compote for a brunch-worthy twist.
- Storage Tip: Freeze in single layers and reheat in an air fryer for best texture.
- Prep Time: 5 min
- Cook Time: 20 min