Fluffy Pancake Cereal Bowl (View Print Version)

Mini fluffy pancakes served with syrup and milk for a fun, breakfast twist.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup buttermilk (or whole milk with 1 teaspoon lemon juice)
07 - 1 large egg
08 - 2 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract

→ For Cooking & Serving

10 - Butter or oil, for greasing the pan
11 - Maple syrup, for drizzling
12 - Cold milk, for serving

# Method:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until thoroughly blended.
03 - Pour the wet mixture into the dry ingredients and gently whisk until just combined, leaving some lumps to avoid overmixing.
04 - Place the batter into a squeeze bottle, piping bag, or use a teaspoon for portioning.
05 - Preheat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Squeeze or spoon small 1/2-inch diameter dots of batter onto the skillet, spacing them apart.
07 - Cook for 1 to 2 minutes until bubbles form and edges set, then flip and cook for an additional 30 to 60 seconds until golden brown.
08 - Transfer cooked mini pancakes to a plate and repeat with remaining batter, greasing pan as needed.
09 - Place mini pancakes in bowls, drizzle with maple syrup, and pour cold milk over them, serving immediately.

# Expert Advice:

01 -
  • They're the opposite of fussy—just squeeze batter dots and flip them, no fancy technique required.
  • Cold milk poured over warm pancakes creates this magical warm-and-cool contrast that feels indulgent in the best way.
  • Kids and adults both get excited about eating breakfast from a bowl, which means less convincing at the table.
02 -
  • Overmixing the batter is the difference between fluffy and sad—lumps are fine, smooth batter that's been stirred too much will cook up dense and tough.
  • The buttermilk is doing real work here; it reacts with the baking soda to create lift, so skipping it or substituting without the acid means flatter pancakes.
03 -
  • Let your melted butter cool for a minute or two before mixing it in—this prevents cooking the egg and keeps your batter smooth and lump-free.
  • If your batter seems too thick, a splash of milk thins it out; if it's too thin, a spoonful of flour fixes it, but do this sparingly because batter adjustments are easy to overcorrect.
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