Pancakes, but make it MINI! Pop these super cute tiny cereal sized pancakes in a bowl for pancake cereal!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Breakfast
Cuisine: American
Keyword: pancakes
Servings: 1
Calories: 357kcal
Ingredients
1/2cupall purpose flour
1tbspsugar
1/2tspbaking powder
1/2tspbaking soda
1/2cupbuttermilksub milk or see notes
1.5tbspwhisked egg
oil for the pan
Instructions
In a bowl, whisk together the flour, baking powder, baking soda, and sugar. Add the whisked egg and buttermilk to the bowl, gently combine with a fork, being careful not to over mix, but mixing out all the large lumps
Pour the pancake batter into a squeeze bottle or ziplock bag with a tiny corner cut off. Or you can use a teaspoon to scoop it out.
Heat up a non-stick pan over over medium-low heat. Brush a thin layer of oil on your pan. Squeeze out mini pancake (or drop the batter by the teaspoon) and cook until the pancakes start to bubble. When you flip them, they should be golden brown. Continue cooking for another 30 seconds or 1 minute, or until golden brown. Scoop the pancakes out into a bowl.
Serve with a pat of butter and drizzle with syrup! Milk optional :)
Notes
If you don’t have buttermilk on hand, make an easy substitute by mixing together a scant 1/2 cup milk with 1.5 teaspoons vinegar or lemon juice. Do this at the beginning so it has time to thicken up.