Pancake Cereal is the latest breakfast trend on TikTok and Instagram and is also a fun way to make pancakes! This easy & healthy breakfast recipe helps you get the perfect ratio of pancakes to toppings every time. Use your favorite paleo or gluten free pancake batter!
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An Easy Pancake Cereal
If yoThis breakfast or brunch idea works with both homemade and store-bought pancake batter. My easy recipe for pancake cereal is keto, paleo and gluten-free. My almond flour pancake recipe also uses simple ingredients that you probably already have on hand! But if you don’t want to spend some extra time making homemade pancakes from scratch, any pre-made mix will do just fine.
What is Pancake Cereal
Pancake cereal is a bowl of mini pancakes filled with your favorite toppings and is the latest trend on TikTok and Instagram. From butter and fruit to whipped cream and maple syrup, there’s so much you can put on pancake cereal. You can even try this cute baby cereal with dairy-free milk! The best part about pancake cereal is that the mini pancakes get nice and crispy, yet they cook a lot faster than regular pancakes.
It’s a fun recipe to try but if you don’t feel like flipping a bunch of pancakes over the stove, you can also try my waffle cereal.
Recipe Ingredients for Mini Pancakes
This healthy homemade pancake batter is paleo, keto and gluten-free. Here is what you’ll need for the recipe:
- Almond Butter: Any nut or seed butter will do the trick.
- Monk Fruit Sweetener: If you want your pancakes to be paleo, use coconut sugar.
- Almond Milk
- Vanilla Extract: Vanilla will give your pancakes a touch of sweetness.
- Superfine Blanched Almond Flour
- Coconut Flour
- Baking Powder
- Ground Cinnamon: Add some cinnamon to your batter to give your pancakes a warm & delicious flavor.
Tools you’ll need
- squeeze bottle or ziplock bag
- pan or a griddle
How to Make Pancake Cereal
- Place Batter in a Bottle: Pour your pancake batter into a condiment bottle or a resealable ziplock bag and cut a tiny hole in the corner.
- Heat Pan: Heat a griddle or a nonstick pan over medium high heat. Coat with nonstick spray or oil.
- Form Mini Pancakes: Use the bottle or bag to squeeze out dime-sized (or nickel-sized) pancake dots and cook for 1.5 to 3 minutes, or until the top is dry and bubbles form.
- Flip the Pancakes: Flip your mini pancakes with a small silicone spatula or a fork and cook for a few more minutes, or until the bottom of the pancakes are golden.
- Cook to Desired Crispiness: Occasionally toss the pancakes around to help them cook more evenly until they’re slightly browned.
- Assemble Pancake Cereal: Transfer the pancakes to a bowl or bowls and serve with a square of butter, fresh berries and other desired toppings like maple syrup and milk.
Tips for the Best Pancake Cereal
- Make Them Crispy if You’re Adding Milk: If you want to enjoy this breakfast like a true cereal with milk or almond milk, make sure to cook your pancakes until they’re nice and crispy. Your pan should also be completely heated before you pour any batter onto it. If they’re crispy, they won’t get too soggy from the milk.
- The Batter Shouldn’t be Too Thick or Thin: My homemade pancake batter is the perfect consistency for pancake cereal. Sometimes store-bought batter can be too thick to squeeze from the bag or bottle, so just add a little water to thin it out if you need to. Runny batter also won’t work for this recipe. If your batter is too thin, add a little flour.
- Use a Bottle With a Small Mouth: If the mouth of your condiment bottle is too wide, your pancakes might not be miniature. Don’t make the hole too big if you’re using a plastic bag. When in doubt, just use a small piping tip!
How to Eat Pancake Cereal
There are so many fun ways to eat pancake cereal. Leave it up to your imagination! If you need ideas, here are a few tasty variations.
- Top With Syrup or Honey: For a classic approach, throw some butter on your mini pancakes and drizzle them with honey or maple syrup.
- Add Fruit: These mini pancakes go so well with berries, banana slices and whipped cream!
- Add Toppings to Batter: Try adding small sprinkles or mini chocolate chips to your pancake batter.
- Eat with Milk: These mini pancakes actually taste amazing with milk – just like you’d eat cereal.
Can I Make Pancake Cereal Ahead?
This recipe is meal prep friendly! The batter will last for 2 to 3 days if you refrigerate it in an airtight container. You can also make the mini pancakes in advance if you’d like. Store them in a ziploc bag or an airtight container in the refrigerator for up to 3 days.
Can I Save Leftovers for Later?
If you want to store your mini pancakes for longer than 3 days, you can keep them in the freezer! They’ll last for up to 3 months. Just make sure you thaw them in the refrigerator overnight before reheating them in the oven. To reheat your mini pancakes after storing them, toss them with butter and bake at 350 degrees for 10 minutes, or until they’re golden brown and crispy.
More pancake recipes:
Pancake Cereal is such a fun way to make pancakes! This easy & healthy breakfast recipe helps you get the perfect ratio of pancakes to toppings every time.
- 3 large eggs
- 2 tbsp almond butter or any other nut or seed butter
- 2-3 tbsp granulated monk fruit sweetener sub coconut sugar for paleo
- 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup superfine blanched almond flour
- 2 tbsp coconut flour
- 1.25 tsp baking powder
- 3/4 tsp ground cinnamon
In a large bowl, beat the eggs then whisk in the almond butter, sweetener, milk and vanilla until smooth.
Add the almond flour, coconut flour, baking powder, cinnamon and salt, and stir until the batter is combined.
Allow the batter to rest for 3-5 minutes.
Pour your pancake batter into a condiment/sauce squeeze bottle or a resealable ziplock bag and cut a tiny hole in the corner.
Heat a griddle or a nonstick pan over medium high heat. Coat with nonstick spray or oil.
Use the bottle or the bag to squeeze dime-sized (or nickel-sized) pancake dots and cook for 1.5-3 minutes, or until the top is dry and forms bubbles.
Flip the pancakes with a small silicone spatula or a fork and cook for a few more minutes, or until the bottom of the pancakes are golden.
Occasionally toss the pancakes around to help cook more evenly until slightly browned.
Transfer the pancakes to a bowl or bowls and serve with a square of butter, fresh berries and your favorite toppings such as maple syrup and milk.
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