Description
Discover the fluffiest recipe for mini pancake cereal that is perfect for breakfast or a fun snack!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 teaspoon pure vanilla extract
- Butter or non-stick spray for greasing the pan
- Assorted fresh fruit (like blueberries or sliced bananas) for garnish
- Maple syrup or honey for drizzling
Instructions
- Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just blended; a few lumps are perfectly fine.
- Preheat a non-stick skillet over medium-low heat and lightly coat it with butter or cooking spray.
- Using a small ladle or a squeeze bottle, pour small dollops of batter (approximately 1 inch wide) onto the skillet.
- Allow them to cook for 1-2 minutes until you see small bubbles forming on the surface.
- Carefully flip each pancake and cook for an additional minute until they turn a lovely golden brown.
- Continue this process until all the batter is used.
- Serve the fluffy pancake bites in a bowl, adorned with your choice of fresh fruit and a generous drizzle of maple syrup or honey.
- Grab a spoon and dig in!
Notes
- Make sure not to overmix the batter for fluffier pancakes.
- Experiment with different fruits for garnish.
- These mini pancakes can be stored in the refrigerator for a few days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg