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Fluffy Mini Pancake Cereal Recipe Easy Homemade Maple Butter Delight

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This recipe features tiny, fluffy mini pancakes served with homemade maple butter and fresh fruit, perfect for a cozy and playful breakfast or brunch.

Ingredients

  • All-purpose flour – 1 cup (120 g)
  • Baking powder – 1 ½ teaspoons
  • Granulated sugar – 2 tablespoons
  • Salt – ¼ teaspoon
  • Milk – ¾ cup (180 ml), whole or 2% (room temperature)
  • Large egg – 1 (room temperature)
  • Unsalted butter – 2 tablespoons, melted (plus extra for cooking)
  • Vanilla extract – 1 teaspoon
  • Unsalted butter – ½ cup (115 g), softened (for maple butter)
  • Pure maple syrup – 2 tablespoons (for maple butter)
  • Strawberries – ½ cup, hulled and sliced
  • Blueberries – ½ cup (fresh or thawed from frozen)
  • Banana – 1, sliced (optional)

Instructions

  1. Mix the Dry Ingredients: In a medium bowl, whisk together 1 cup (120 g) flour, 1 ½ teaspoons baking powder, 2 tablespoons sugar, and ¼ teaspoon salt.
  2. Combine the Wet Ingredients: In a large bowl, whisk ¾ cup (180 ml) milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
  3. Make the Batter: Pour the dry ingredients into the wet and gently fold together with a spatula or spoon until just combined. It’s okay if a few lumps remain.
  4. Transfer Batter to the Squeeze Bottle: Let the batter rest 5 minutes to thicken slightly, then pour it into your squeeze bottle.
  5. Heat the Skillet: Place a non-stick skillet over medium-low heat. Add a small pat of butter and let it melt, coating the surface.
  6. Cook the Mini Pancakes: Squeeze out tiny 1-inch (2.5 cm) rounds, spacing them about 1 inch apart. Cook for about 1-2 minutes until bubbles appear on top and edges look set.
  7. Flip Carefully: Use a thin spatula to flip each mini pancake and cook for another 1-2 minutes until golden and cooked through.
  8. Make Maple Butter While Pancakes Cook: In a small bowl, beat ½ cup (115 g) softened butter with 2 tablespoons maple syrup until creamy and spreadable.
  9. Plate and Assemble: Transfer cooked mini pancakes to a bowl or plate. Dollop with maple butter and scatter fresh strawberries, blueberries, and banana slices on top.
  10. Serve Immediately: The pancakes are best enjoyed warm for that melt-in-your-mouth feel.

Notes

Use room temperature ingredients for better batter consistency. Control heat to medium-low to avoid burning. If no squeeze bottle, use a piping bag or spoon. Maple butter can be refrigerated briefly if too soft. For gluten-free, use a 1:1 gluten-free flour blend. Vegan option: replace egg with flax egg and use plant-based milk and butter. Leftovers store up to 2 days refrigerated; reheat in toaster oven or oven for best texture.

Nutrition

Keywords: mini pancakes, pancake cereal, maple butter, breakfast, brunch, homemade pancakes, fresh fruit, easy recipe

Find it online: https://norasfoods.com/fluffy-mini-pancake-cereal-recipe-easy-homemade-maple-butter-delight/