Fluffy Pancake Cereal Bowl Recipe Easy Homemade Cozy Breakfast Treat
A playful and cozy breakfast treat featuring tiny, fluffy pancakes served in a bowl with maple syrup and milk, perfect for slow mornings or weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (120 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 large egg, room temperature
- ¾ cup (180 ml) whole milk (can substitute almond or oat milk)
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Milk or cream, to pour over the pancake cereal bowl
Instructions
- In a mixing bowl, whisk together 1 cup (120 g) all-purpose flour, 1 ½ teaspoons baking powder, 2 tablespoons sugar, and ¼ teaspoon salt.
- In a separate bowl, beat 1 large room-temperature egg with ¾ cup (180 ml) whole milk, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix; a few small lumps are fine. The batter should be thick but pourable. Add a splash more milk if too thick.
- Heat a non-stick skillet or griddle over medium heat for 3-4 minutes until hot but not smoking.
- Using a small spoon or piping bag, drop tiny dollops of batter about 1 inch (2.5 cm) in diameter onto the skillet, leaving space between each.
- Cook for 1-2 minutes until bubbles form on the surface and edges look set. Flip carefully and cook an additional 1 minute until golden and cooked through.
- Remove pancakes to a plate and keep warm in a low oven (around 200°F/95°C) while finishing the batch.
- Place the mini pancakes in a bowl, drizzle with warm maple syrup, and pour over your choice of milk or cream. Add any desired toppings such as fresh fruit, whipped cream, or a sprinkle of cinnamon.
Notes
Do not overmix the batter to keep pancakes fluffy. Use room temperature eggs and milk for smooth batter. Cook on medium heat to avoid burning. Keep cooked pancakes warm in a low oven. A piping bag helps create uniform mini pancakes. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, substitute milk with oat or almond milk and butter with coconut oil.
Nutrition
- Serving Size: About 1 cup of panca
- Calories: 300
- Sugar: 8
- Sodium: 300
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 50
- Fiber: 1
- Protein: 8
Keywords: pancake cereal, mini pancakes, cozy breakfast, easy breakfast, homemade pancakes, maple syrup, breakfast treat