5 Minutes Pancake Cereal

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 cup Baking Powder (sifted with flour)
• 0.5 teaspoon Baking Soda (sifted with flour)
• 0.25 tablespoon Granulated Sugar (sifted with flour)
• 1 pinch Salt (optional)
• 0.67 cup Milk (room temperature)
• 0.67 cup White Distilled Vinegar (creates buttermilk effect)
• 1 Large Egg (beaten)
• 2 tablespoon Unsalted Butter (melted)
• to taste Honey (optional) (drizzle before serving)
• to taste Maple Syrup (optional) (drizzle before serving)
• a handful Chocolate Chips (optional) (sprinkle on top)
• 2 pieces Oreo Cookies (optional) (crushed, sprinkle on top)

Instructions

1. Sift Dry Ingredients

   Place the all‑purpose flour, baking powder, baking soda, sugar and a pinch of salt into a fine mesh sieve. Sift them together into a mixing bowl and give a quick stir to combine.

   Time: PT2M

2. Prepare Wet Mixture

   In a separate bowl combine the milk and white vinegar, stir, then let it sit for 10 minutes to create a homemade buttermilk. After it thickens, add the beaten egg and melted butter, mixing until smooth.

   Time: PT10M

3. Combine Wet and Dry

   Pour the wet mixture into the bowl with the sifted dry ingredients. Stir gently until the batter is smooth and free of lumps; a few small specks are okay.

   Time: PT2M

4. Transfer Batter to Piping Tool

   Fit a squeezable bottle or piping bag with a wide tip. Spoon the batter into the container, tapping gently to release air bubbles.

   Time: PT1M

5. Heat the Skillet

   Place a non‑stick skillet over low heat and add a small pat of butter or a drizzle of oil, spreading it to coat the surface.

   Time: PT2M

   Temperature: low

6. Pipe Mini Pancakes – First Side

   Squeeze small, bite‑size circles (about 1‑inch diameter) onto the skillet, spacing them a little apart. Cook for 1–2 minutes until the edges turn golden and tiny bubbles appear on the surface.

   Time: PT5M

   Temperature: low

7. Flip and Finish

   Using a spatula, gently flip each mini pancake and cook the other side for about 30 seconds, just until lightly browned.

   Time: PT3M

   Temperature: low

8. Cool and Serve

   Transfer the cooked mini pancakes to a plate to cool slightly, then pour them into a bowl. Drizzle honey or maple syrup, and optionally sprinkle chocolate chips, crushed Oreo, or serve with a splash of milk.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole wheat flour (will be denser)
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Potassium bicarbonate
• Instead of Granulated Sugar: Honey (reduce other sweetener)
• Instead of Milk: Almond milk, Soy milk
• Instead of White Distilled Vinegar: Lemon juice (same amount)
• Instead of Large Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Unsalted Butter: Vegetable oil (same amount)
• Instead of Honey (optional): Maple syrup
• Instead of Maple Syrup (optional): Honey
• Instead of Chocolate Chips (optional): Mini chocolate chunks
• Instead of Oreo Cookies (optional): Chocolate wafer cookies

Equipment Needed

• Mixing Bowl
• Fine Mesh Sieve
• Measuring Cups and Spoons
• Whisk
• Squeezable Bottle or Piping Bag
• Non‑Stick Skillet
• Spatula
• Plate

Critical Steps — Do Not Skip

• Sift all dry ingredients to avoid lumps.
• Let the milk‑vinegar mixture rest for 10 minutes to form buttermilk.
• Cook the mini pancakes on low heat to ensure they stay fluffy inside.

Chef Tips from the Video

• Use a squeeze bottle with a wide tip for the most consistent mini pancake size.
• For extra flavor, add a pinch of cinnamon or vanilla extract to the wet mixture.
• Serve the pancakes in a clear glass bowl with milk poured over them for a true "cereal" look.

Troubleshooting

Storage

Refrigerator: Store cooled pancakes in an airtight container for up to 2 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Reheat in a toaster or microwave.

Room temperature: Can sit at room temperature for up to 2 hours if kept covered.

Make-Ahead Tips

• The batter can rest up to 30 minutes for extra fluffiness; keep covered in the fridge.
• Cooked mini pancakes can be reheated in a toaster or microwave for a quick snack.

Frequently Asked Questions