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mini pancake cereal served in a bowl with butter and syrup with a side of banana and strawberry fruit

Mini Pancake Cereal (3 Flavors)

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Created by Mariam E.
Classic pancakes made into mini pancakes to make pancake cereal! This viral recipe gained it popularity on social media and there is a good reason why!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast/Brunch
Cuisine American
Servings 4 people


  • 1 1/2 cup all purpose flour
  • 1 1/4 cup milk or butter milk
  • 1/4 cup butter melted
  • 1 tbsp baking pwder
  • 1/2 tsp baking soda
  • 1 large egg
  • 1 tbsp vanilla extract
  • 2 tbsps sugar
  • 1/4 tsp salt

Chocolate Pancakes

  • 1/4 cup chocolate nesquik
  • 1 tbsp sweentened cocoa powder
  • extra water Add 1 tbsp at a time to get the right consistency

Strawberry Pancakes

  • 1/4 cup strawberry nesquick
  • 2-3 drops food coloring eyeball it to the color your want
  • extra water Add 1 tbsp at a time to get the right consistency


  • Mix the dry ingredients together in one bowl and the wet ingredients in another.
  • If you are making different flavors, split up the batter according and flavor with ingredients listet. If you are making only one kind of flavor, follow the ingredient measurements on the recipe card and mix together well.
  • Transfer the batter to a squeezable bottle or ziplock bag and make a small hole to pipe put the batter.
  • Heat a non-stick skillet to medium heat, spray with oil spray and then lightly rub off some of the oil with a papper towel.
  • Squeeze the batter onto the pan in mini sizes and cook until the batter dries out on the top them flip them around with a flat spatula and allow to cook for another 30 seconds to 1 minute.
  • Repreat for the remainder of the batter, re-greasing the pan as needed.
  • Serve with pancake syrup, maple syrup, or any syrup of your choice. Garnish with whatever toppings you like or add some of your favorite fresh fruits.


  • Cook the batter right when you mix it. If you wait too long, the batter will rise, deflate and loose it's fluff.
  • Place in zip lock freezer bags and freeze to store for later. Reheat in the oven for a few minutes until warm.
  • Add a little extra water always after adding the flavored powdered milk.
  • Use oil spray instead of butter spray and be sure to wipe it down a little afterwards because some butter sprays become brown with heat and ruins the color of the pancakes.
  • Use non-stick pans only
  • Wait until the pancakes dry on the top before flipping them to prevent them from sticking to each other.
  • Add natural food coloring to enhance the color.
  • Cut a small hole for the bag or the bottle to keep pancake mini size.
  • If you are having it with milk, be sure not to let it sit for too long  or else pancakes will become soggy.
  • If you want to serve all the pancakes together at once , keep them in a warm oven (not while the heat is on, preheat the oven) wrapped with towel, until you finish the rest of the batch.


Calories: 369kcal | Carbohydrates: 46g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 435mg | Potassium: 168mg | Fiber: 1g | Sugar: 10g | Vitamin A: 546IU | Calcium: 104mg | Iron: 2mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.