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Light and fluffy mini pancakes – perfect for serving as adorable mini pancake cereal alongside a variety of toppings – just spoon them up and enjoy!

If you love pancakes, then this is a trend to hop on board with immediately. You may have seen these bowls of mini pancakes around the web recently (particularly on TikTok) and wondered what these cereal pancakes are all about. Well, here’s my banana based ‘gluten-free cereal pancake’ take on the new trend (and, of course, I also have a recipe for the recently trending Dalgona latte).

If you’ve been on my blog before, you might have realised that I’m a little bit pancake obsessed. I love pancakes so much that I continue to bring out new recipes every single year. So far, I have Japanese-style fluffy pancakes, Fluffy Gingerbread Pancakes, a Pancake Cake, Green Protein Pancake and even this Protein Banana Pancake Pizza Recipe with fruit. I also love the pancake’s sibling – Cinnamon French toast!

Now, here is a simple recipe for how to make mini pancake cereal at home. I’ve even included the option of adding additional protein to these little cuties, for slightly more nutritious breakfast pancakes and used a banana batter for natural sweetness and added ‘yum’ factor.

Of course, making lots and lots of mini pancakes is more time consuming than making just a few larger ones. However, they certainly do look pretty and will give you and your family something to do on a lazy Sunday morning.

I suggest setting up a ‘make-your-own’ station at the house, prepare all your family’s favourite toppings and ‘sides’ for pancakes that way the whole family can get involved – like when making your own sundaes.

So, what is pancake cereal?

Pancake cereal is basically what it sounds like. Pancakes that can be eaten like cereal – with a spoon! Cereal pancakes are lots of mini pancakes, the size of a large coin or chocolate button, that are piled high into a bowl. The results is a dish that looks like cereal, but tastes like pancakes – Yum!

Now, the key to ‘cereal’ pancakes is the size of the tiny pancakes. They need to be just big enough to be eaten with a spoon – but you don’t have to be too ‘perfectionist’ about this.

How To Serve Pancake cereal?

You may be happy to hear that this pancake cereal doesn’t necessarily have to be served with milk. That’s not to say that you can’t do that if you want to. However, you can serve cereal pancakes very similarly to the way you’d serve any other pancake breakfast (or dessert).

The Classic: A dab of butter and drizzle of maple syrup.
Cereal: If you want to give it a go then try it out. Add a glug of your favourite milk (like these plant-based milk options) to the bowl along with your pancake cereal and let me know what you think.
Fruity: Serve with some chopped blueberries, bananas, strawberries/other berries – any fruit that you’d usually eat with pancakes.
Chocolate: I’m not going to lie – this may not be the healthiest breakfast but drizzling these pancakes with some homemade Nutella and some berries is so delicious!
Cinnamon: Cinnamon sugar is possibly one of the best pancake/French toast/life choices.

A Few Tips & Tricks

The key to getting the size right for these mini pancakes is to use a squeezy bottle or piping bag. However, if you don’t have anything like that available to you, then you can always use a ziplock bag and snip the very end off with some scissors (you only need a tiny hole!) Do this just as you begin cooking them, or it will ooze out.
You could also use a toothpick to poke the very end and just wiggle it about a bit, to make the hole slightly larger.
The texture is critical for these; too thin and they won’t hold their shape and will run together, too thick, and you won’t be able to pipe them. I’ve found that this recipe is just right. But if you find the batter a bit thin then add a little bit more flour.
This pancake batter can be made ahead – simply make the batter 1-2 days before using it and store it in an airtight container in the fridge. Chilling the batter will actually help it retain its shape in the pan, to stop spreading and allow you to make larger batches in one go.
These mini pancakes can be stored too! Keep in an airtight container in the fridge for 2-3 days. You can reheat them in a frying pan, with a little oil or butter (so they get nice and crispy again – rather than being limp).

*Top Tip:* You can, of course, also serve these are ‘normal’ sized pancakes and they are delicious!

How To Make Mini Pancakes

One of the best things about this recipe is that it is super simple to whip up the batter. In fact, it takes just a couple of minutes.

You’ll Need

Banana
Oat flour
Milk, lemon juice (or vinegar)
Eggs – I used Clarence Court Burford Browns
Baking powder, cinnamon, vanilla extract, protein powder (optional – but makes for great high-protein pancake cereal)

Optional: Add a tablespoon cocoa powder, for chocolate pancakes

To serve

butter (optional)
berries, banana and other fruit
maple syrup
A drizzle of homemade Nutella or your favourite nut butter.

Method

Start by making the buttermilk by adding the lemon juice to the milk. Set aside.

Then mash the banana is a separate bowl. You can just use a fork or a masher but make sure to achieve a smooth lump-free purée.

Whisk the eggs to incorporate the whites and yolks.

Finally, in another bowl add the flour, cinnamon, baking powder and protein powder (optional). Mix well.

Next, you are ready to mix the wet and dry ingredients.

First add the buttermilk and the banana to the eggs. Mix well.

Then add the wet ingredients to the flour.

Mix well to achieve a smooth batter.

Pro Tip: You can also combine the wet and dry ingredients in a high-speed blender or a food processor to get a super-smooth batter.

Transfer the pancakes batter into a squeeze bottle – that’s my preferred method.

You can also use a piping bag or a ziplock bag and snip the very end off with some scissors (but do this just as you begin cooking them, or it will ooze out). You could also use a toothpick to poke the very end. Wiggle it about a bit, to make the hole slightly larger. Alternatively, you could just use a small spoon to scoop out just enough of the batter for each mini pancake.

Grease a large frying pan with some coconut oil and heat it over high heat. Then lower to a medium heat just before adding the batter. It takes time to add each pancake and you don’t want any to burn.

Depending on what you’re using: zip lock bag, a little spoon or a squeezy bottle, squeeze about enough batter to equal roughly 1/8 teaspoon (it’s a very small quantity).

Repeat this all across the pan so that you can cook batches of pancakes together. They will spread slightly in the pan so leave a little room around each one.

Cook for 1-2 minutes on each side, or until golden brown. When flipping these pancakes, you can do it individually (but this takes more time), or use a large spatula and try to flip multiple mini pancakes over in one go (can be a bit messy/ leave a few a little less cooked than others).

Serve your pancakes in a large bowl with the topping of your choice.

Also, if you give this pancake recipe a try then please let me know in the comments below! I’d love to hear what you think. Also, feel free to tag me in your recipe recreations @Alphafoodie.

The Best Mini Pancake Cereal Recipe

So, what is pancake cereal?

How To Serve Pancake cereal?

A Few Tips & Tricks